Second Cook

The Second Cook performs a wide variety of routine task in the kitchen relating to patient/customer food service. Assignment includes production service, delivery, cleaning, storage, and accountability according to standard practice and procedures that comply with regulatory requirement thereby ensuring customer/patient satisfaction.

Qualifications:

 Preferred:

• High School diploma, GED or equivalent
• Knowledge of basic operation of equipment and cash-handling procedures 
• Four or more years of related work experience

Certifications and Licenses Required:

 ServeSafe certification required (if does not obtain, department will help provide within first 90 days of hire)

Scheduling Requirements:

• Sunday – Saturday (could work any of these shifts)
  • 5:30am – 1:30pm
  • 6:00am – 2:00pm
  • 8:00am – 4:00pm
  • 11:00am – 7:00pm
  • 12:00pm – 8:00pm

Essential Functions:

• May prepare food and serve customers at an a la carte station
• Prepares foods by operating a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting and shredding fruits and vegetables, and trimming and cutting meat, poultry or fish for culinary use
• Provides the highest quality of service to customers at all times
• Tastes products, reads menus, estimates food requirements, check production, and keep records in order to accurately plan production requirements and requisition supplies and equipment
• May clean and sanitize workstations and equipment and must follow all regulatory rules and procedures
• Complies with HACCP policies and procedures
• Participates in regular safety meetings, safety training and hazard assessments
• Produces small to large batch goods using advanced and full range of classical and contemporary cooking, plating and garnishing techniques
• Follows complex recipes and/or product directions for preparing, seasoning, cooking, tasting, carving and serving soups, meats, vegetables, desserts and other foodstuffs for consumption in eating establishments
• May assist with the supervision of kitchen personnel
• Selects recipes per menu cycle, prepares bakery items, may receive inventory, moves and lifts foodstuffs and supplies and prepares meals for customers requiring special diets
• Serves as a lead cook guiding and assisting in the training of less experienced cooks
• Under minimal supervision, independently performs advanced cooking duties in preparing food items to be served to customers
• Advanced knife skills required
• May have oversight over the production staff and assign tasks
• May use production software to enter pre- and post-production data software
• May take inventory, and/or enter inventory into the production
• May perform other duties and responsibilities as assigned