Cook II

Prepare ingredients by portioning, chopping, storing, and weighing food; cook meals according to recipes and quality standards using ovens, stoves, grills, microwaves, and fryers. Wash and disinfect kitchen areas, tables, tools, knives, and equipment while monitoring food temperatures and quality. Set up and break down workstations, serve food in proper portions, and test foods for sufficient cooking. Follow all safety policies, report incidents, and maintain professional appearance. Perform physical tasks including standing, lifting up to 25 pounds, and bending or stooping throughout the shift.