Cook II - Seasonal (Commissary)

Prepare ingredients by portioning, chopping, and storing food, then weigh, measure, and mix components according to recipes and quality standards. Cook food using ovens, stoves, grills, microwaves, and fryers while testing items for proper doneness and monitoring quality. Set up and break down workstations, serve food in correct portions, and wash, disinfect, and clean the kitchen area, tables, tools, and equipment. Check appliance and food temperatures, maintain professional appearance, and report maintenance needs or safety concerns to the manager.