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About the Role

The Cook II accurately and efficiently prepares, portions, cooks, and presents a variety of hot and/or cold food items for various meal periods, including Breakfast, Lunch, Dinner, and Special Events, under the direction of the Chef.

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.
• Taste products, read menus, estimate food requirements, check production, and keep records to accurately plan production requirements and requisition supplies and equipment.
• Ensure food is safe and speak to Management if in doubt.
• Provide service excellence to patients, family members, and co-workers that meets or exceeds patient expectations.
• Perform other duties as required.

Requirements

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

Skills

• Knife skills

Work Type

• Full-Time

Experience Level

• 1 year related experience

Education Level

• High school diploma or equivalent

Salary/Compensations

• $19 - $23 per hour

Equal Opportunity

• 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.