Description: The Cook II prepares a variety of food items including meats, poultry, seafood, vegetables, and cold foods following recipes using correct cooking techniques to include prepares “to order” items for customers (e.g. grilled burgers, pizzas, pan pastas, stir fry, etc.). The Cook II sets-up work stations with necessary supplies to prepare menu for service; cleans and sanitizes work area, work surfaces, production equipment and cooking tools; and is responsible for serving and storing food in accordance with food safety guidelines.

Typical Duties:

1. Prepares a variety of food items including meats, poultry, seafood, vegetables, and cold foods following recipes using correct cooking techniques.
2. Sets-up work stations with necessary supplies to prepare for menu service.
3. Cooks “to order” foods by request and in accordance with appropriate cooking methods and/or techniques.
4. Maintains a sanitary work environment. Cleans and sanitizes work area, work surfaces, production equipment, and cooking tools using industry standard methods.
5. Serves and stores food following correct food temperature maintenance, safe work practices, and uses safe food handling techniques (e.g. HACCP, Code Compliance, and other regulatory procedures).
6. Operates, safely and accurately, a variety of commercial food service equipment, including knives, thermometers, measuring utensils, scales, toaster, food warmer, and microwave oven.
7. Works independently with minimal oversight.
8. Performs other related duties as assigned.