Cook II

Prepare ingredients for cooking, including portioning, chopping, and storing food; wash and peel fruits/vegetables; weigh, measure, and mix ingredients; cook according to recipes, quality and presentation standards; prepare cold foods; operate ovens, stoves, grills, microwaves, and fryers; test doneness; monitor food quality; set up and break down work station; serve portions; clean and disinfect kitchen area and equipment; ensure proper temperatures; follow safety policies and report issues. Maintain professional communication, develop positive working relationships, support team goals, adhere to quality expectations, and stand/walk for long periods; perform other duties as assigned. Preferred qualification includes a high school diploma or GED and at least 1 year of related work experience; no supervisory experience; no license or certification required.