COOK II




Department: NUTRITIONAL SVCS - MVHS



Job Summary

Under the direction of the Chef, the Cook II will accurately and efficiently prepare, portion, cook and present a variety of hot and/or cold food items for various meal periods: including Breakfast, Lunch, Dinner and Special Events.


Core Job Responsibilities


+ Prepare items per recipes and meal counts

+ Prepare food in accordance with current applicable federal, state and corporate standards, guidelines and regulations to ensure high-quality food service is provided

+ Prepare food and serve customers at an a la carte or may operate a grill station

+ Prepare foods by operating a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting and shredding fruits and vegetables, and trimming and cutting meat, poultry or fish for culinary use

+ Tasting products, reads menus,...