Cook III

Prepare ingredients, portion, chop, and store; wash and peel fresh fruits and vegetables; weigh, measure, and mix ingredients; prepare and cook food according to recipes, quality standards, and food preparation checklist; prepare cold foods; operate ovens, stoves, grills, microwaves, and fryers; test foods to determine doneness; monitor food quality; set up and break down workstation; serve food in proper portions; wash and disinfect kitchen area, tables, tools, knives, and equipment; check temperatures of appliances and food; follow safety policies and report issues; maintain professional communication and positive working relationships; uphold quality expectations; stand, walk, or sit for long periods; lift up to 25 pounds; perform other duties as assigned by Supervisors.