Cook III

Prepare ingredients for cooking, portion and portioning, chop and store foods; wash/peel produce; weigh, measure, and mix ingredients; cook according to recipes and standards; operate ovens, stoves, grills, microwaves, and fryers; test for doneness and monitor quality; set up and break down workstation; serve portions; maintain cleanliness and sanitation; follow safety policies and complete safety training/certifications; ensure proper temperature and presentation; maintain professional communication and teamwork to support goals; stand/walk for long periods and lift up to 25 pounds as needed.