Cook II

Prepare ingredients by portioning, chopping, and storing food; wash, peel, and measure fresh produce. Cook meals according to recipes and quality standards using ovens, stoves, grills, microwaves, and fryers. Operate kitchen equipment, test food for doneness, and set up or break down work stations. Serve food in proper portions and wash, disinfect, and maintain kitchen areas, tables, and tools. Check appliance and food temperatures, ensure uniform appearance, and follow all safety policies. Report maintenance needs, accidents, and unsafe conditions to the manager. Complete safety training and certifications while maintaining professional relationships with team members. Perform duties requiring extended standing, lifting up to 25 pounds, and bending or twisting.