Cook II

Basic Qualifications:

Certificate in culinary or hospitality management, or equivalent desired. Must currently have and maintain ServSafe certification. Good customer service and communication skills. Must have solid work ethics.

Experience:

Minimum three years as a Cook in a large institutional kitchen; or comparable military experience. One year supervisory experience; or Chef, Lead, or Senior Cook responsibilities.

General Responsibilities:

The principal responsibilities of the Cook Sr. are to ensure the meal is prepared in accordance with the menu of the day. Ensure quality standards are met and maintained in preparing all meals in accordance with the contract requirements. Provide leadership to the Cooks and provide feedback to the Supervisor and/or Project Manager. Ensure that employees comply with all safety regulations in accordance with contract requirements and OSHA.

Specific Responsibilities:

Prepare or direct preparation of food served using recipe cards, established production procedures and systems ensuring that all tasks are done in accordance with applicable SOP.