Cook II - F21

• Prepares a variety of foods; meat, seafood, poultry, vegetable and cold food items
• Supervises and coordinates work of subordinate cooks and other production staff as assigned
• Plans for the timely and proper use of any leftover items
• Ensures the recipes are followed and when necessary, converted correctly
• Opens and closes the kitchen using established protocols
• Reviews menu items, production plans, and job assignments necessary to coordinate the production of all menu items
• Adheres to proper food handling techniques and properly balance time use, material and equipment to avoid unnecessary expense and waste
• Follows procedures for the proper storage of leftover food and potentially hazardous food items
• Performs checks and logs temperature on all refrigerators and freezers
• Ensures departmental standards are met with regard to product quality and presentation
• Ensures that area is in compliance with all applicable sanitary codes or standards
• Tests the temperature of food at specified intervals
• Safely operates large-volume cooking equipment
• Proficiently utilizes a wide range of kitchen tools and utensils, including knives
• Receives and stores food requisitions and supplies
• Participates in monthly physical inventory
• Processes phone orders and assists customers
• Responsible for appropriate use of facility supplies and equipment to minimize loss, waste, and fraud
• Performs various kitchen maintenance tasks such as, but not limited to, emptying the trash, washing dishes, sweeping and mopping
• Cleans and sanitizes all production equipment and surface areas
• Assists in catering and special functions
• Maintains production records in accordance with departmental procedures
• Performs other duties and responsibilities as assigned

• A minimum 3-5 years' experience in the food service industry
• Experienced in all types of cooking methods, supervision, kitchen equipment and food service operations
• High school graduate or equivalent
• Must be able to read and write, with knowledge of basic math
• ServSafe certification is preferred

• Ability to accept direction, instruction and constructive criticism
• Work independently and as part of a team
• Take initiative, anticipate, prioritize, and follow tasks through to completion

• Successfully operate within deadlines, use creative problem solving skills, and evaluate & adjust when necessary
• Adhere to Company, Department and State guidelines as directed
• Predictable and reliable attendance

Morrisville Aux Corp