Cook II-Full Time

Department: NUTRITIONAL SERVICES

Job Summary

Under the direction of the Chef, the Cook II will accurately and efficiently prepare, portion, cook and present a variety of hot and/or cold food items for various meal periods: including Breakfast, Lunch, Dinner and Special Events.

Core Job Responsibilities

Prepare items per recipes and meal counts
Prepare food in accordance with current applicable federal, state and corporate standards, guidelines and regulations to ensure high-quality food service is provided
Prepare food and serve customers at an a la carte or may operate a grill station
Prepare 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
Tasting products, reads menus, estimates food requirements, checks production, and keeps records in order to accurately plan production requirements and requisition supplies and equipment;
Ensure food is safe and if in doubt speaks to Management
Provide service excellence to patients, family members and co-workers that meets or exceeds patient expectations
Perform other duties as required.

Education/Experience Requirements

Required:

High school diploma or equivalent
1 year related experience
Intermediate to advanced knife skills

Licensure/Certification Requirements

Preferred:

ServSafe Certified

Disclaimer

Qualified applicants will receive consideration for employment without regard to their age, race, religion, national origin, ethnicity, age, gender (including pregnancy, childbirth, et al), sexual orientation, gender identity or expression, protected veteran status, or disability.

Successful candidates might be required to undergo a background verification with an external vendor.

Job Details

Req Id 90209
Department NUTRITIONAL SERVICES
Shift Variable
Shift Hours Worked 7.50
FTE 0.94
Work Schedule UFCSM
Employee Status A1 - Full-Time
Union 2006 - UFCW
Pay Range 17.25-21.57 Hourly