Job Summary:

Under the direction of the Cook III or above, the Cook II preps, cooks and dispenses food for students, faculty, staff and guests. Assists the Cook III or above in prepping and cooking weekly meals.

Essential Duties and Responsibilities:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Preps, cooks and dispenses food for students, faculty, staff and guests.
• Coordinates and prepares food items for salad bars, grill areas, sandwich bars, franchise kiosks and other food areas.
• Coordinates daily activities.
• Assists in line service and dish room.
• Compliance with all required safety and health regulations and procedures. 
• Assist Chef with recipes 
• Maintain cleanliness and sanitation of all equipment and all areas of the kitchen. 
• Prepare and follow menus, recipes and formulas.
• Prepare and cook all food groups and use appropriate judgment for quality, including quantities necessary for groups of varying sizes.
• Performs other related job duties as needed or assigned.
• Provides support by monitoring or guiding other kitchen staff employees as needed. 
• May assist in cost control monitoring 
• May assist in counting inventory 
• Complies with all 49er shops policies and HACCP standards
• Observes and test all foods by tasting, smelling, and piercing with fork to observe that it is cooked prior to serving and works to assure maintenance or proper temperature of food items.
• Fielding suggestions, criticisms and compliments to evaluate acceptance of the menu.
• Inspecting delivered items to assure quality standards are met.
• Ensures all food is stored in proper containers and at proper storage and holding temperatures
• Maintaining accurate records to determine amounts of food to prepare
• Compliance with all required safety and health regulations and procedures
• Ensures that all necessary opening and closing kitchen procedures has been performed
• Follow standard weekly menus ensuring that the handling, preparation, display and quality of food products are standardized.
• Ensures that a quality product is prepared and served in a timely manner
• Supervise activities to ensure recipe adherence, quality control, timeliness, safe food handling practices and attractive food presentation techniques.

Qualifications:

The requirements listed below are representative of the knowledge, skill, and/or ability required.

• High School Diploma or GED preferred.
• 2 years of minimum work experience as a cook, preferred.
• Experience with high volume production for breakfast, lunch and dinner.
• Knowledge of food quality, food standards, and food service equipment.
• California Food Handler Card OR the ability to obtain the CA Food Handler Card within the first 30 days of employment 
• Manager Serve Safe certification OR the ability to obtain the Manager Serve Safe within the first 30 days of employment (only applies for full time positions). 
• Ability to effectively communicate in English both written and oral form.
• Must be dressed and well-groomed in Company approved uniform at all times. 
• Must wear approved manufacturer certified slip resistant or non-slip shoes at all times while working
• Ability to follow written and verbal instructions regarding safety procedures.
• Attend all training provided by employer
• Develop and maintain effective working relationships at all times and demonstrating cooperative behavior with a diverse population of staff, students, and co-workers.

Physical Demands:

The employee must frequently be able to stand and exert well-paced mobility throughout the entire shift. The employee must be able to frequently use manual dexterity and eye-hand coordination (for use of food service equipment). The employee must frequently be able to lift and/or move a minimum of 50 pounds and frequently use upper body strength required for mixing and carrying pots and pans. There will be long periods of time standing on their feet and moving around and the employee will be occasionally required to sit, climb, balance, bend at the waist, push or pull, reach above shoulder level, stoop, and kneel. The employee must comply with the University’s rules and regulations as well as the 49er Shops, Inc.

Work Environment:

The employee is regularly in a traditional dining services and kitchen environment that is frequently busy, has tight work-space, and extreme temperatures ranging from climate-controlled in the dining room, to humid/hot climate in the kitchen area. Cold temperatures are exposed in refrigeration area. The noise level in the work environment is moderate to loud. The employee is regularly susceptible to oven, grill, knives, and other cutlery utensils. Work with chemicals used in cleaning and sanitizing equipment and all kitchen areas.