Cook II

Position: Cook II

Reports to the Chief Cook

Position Summary
Cook works under the direction of the Chief Cook and Messhall manager. Cook II performs a wide variety of simple cooking tasks under general supervision, or performs difficult and complex cooking under supervision, usually in training for a full performance level cook position. Performance is evaluated on compliance with instructions, accepted cooking practices, sanitary requirements and quality and appearance of food served.

LANGUAGE SKILLS
The ability to read and comprehend simple instructions, short correspondence, and memos. The ability to write simple correspondence. Ability to communicate with customer as required.

MATH SKILLS
The ability to perform basic math skills, such as addition, subtraction, multiplication, and division.

PHYSICAL DEMANDS
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to stand; use hands to manipulate or feel objects, tools, or controls; and reach with hands and arms. The employee frequently is required to communicate. The employee is occasionally required to walk, stoop, kneel, or crouch, and taste or smell. The employee must regularly lift and/or move up to 10 pounds and occasionally lift and/or move up to 25 pounds. However, while lifting amounts above 30 pounds a partner must be used. The employee is required to stand for approximately 80% of the time and will frequently be required to bend.

WORK ENVIRONMENT
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions within the work environment. While performing the duties of this job the employee is often exposed to wet/or humid conditions and extreme heat usually in excess of 90 degrees. The noise level in the work environment is usually loud.

Duties and Responsibilities
•\tFollows standards of the regional master menu.
•\tFollows HACCP processes.
•\tEnsures storage of food and management of food storage in accordance with quality control guidelines.
•\tMaintains food production work sheets.
•\tMakes suggestions regarding menu adjustments.
•\tRead, comprehend, and follow recipes step by step.
•\tPrepares and cooks a full variety of meats, poultry, seafood, vegetables, soups, stew, broth, sauces and gravies while following recipe scale and methodology.
•\tIn serving lines ensures food is served using the correct utensils and food portioning for individual servings.
•\tMakes recommendations for approval from management team to improve taste and/or appearance of food.
•\tEnsures products are prepared within quality control guidelines before serving to maintain freshness.
•\tPerforms duties as a chief cook when required.
•\tComplies with all GMI safety procedures at all times.
•\tRequired reports are completed in an accurate and timely manner, including HACCP and MCFMIS.
•\tAssembles and maintains equipment.
•\tEnsures that proper sanitization and cleaning processes and procedures are followed standards reached.
•\tEnsures GMI and client standard of customer service is met at all times.
•\tComplies with all GMI administrative requirements at all times
•\tEnsures that all GMI presentation standards are met at all times
•\tAll other tasks as assigned

Qualifications

• Successful completion of high school, vocational school or equivalent.
• Sound foundation of mathematics and ability to add/subtract/multiply and divide
• A minimum of two years of job-related experience in a commercial (institutional), restaurant, cafeteria, or comparable food service establishment.
• Ability to read, follow, and produce complex recipes.
• Ability to prepare a variety of dishes containing varietal proteins and vegetables utilizing provided recipe.
• Must be able to demonstrate extensive knowledge of HACCP procedures.

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