Cook II – Line Cook

• Follow prep lists to plan duties
• Measures ingredients and seasonings to be used in cooking
• Prepares cooking ingredients by washing and chopping vegetables, cutting meat, and other meal prep
• Set up workstations and ingredients so that food can be prepared according to recipes
• Undertake basic cooking duties, such as reducing sauces and parboiling food
• Serves food by accurately reading tickets or taking verbal orders from customers
• Prepares simple dishes
• Maintain a clean and orderly kitchen by washing dishes, sanitizing surfaces, and taking out trash
• Ensure that all food and other items are stored properly
• Comply with nutrition and sanitation guidelines
• Stores, dates, and labels food properly
• Cools foods for storage using safe food handling procedures
• reheats and utilizes leftovers appropriately
• Ensures all foods prepared meet existing standard for quality, freshness, taste, and appearance
• Operates food service equipment such as mixers, slicing machines, food processors, ovens, and steamers in a safe and responsible manner
• Alerts supervisor to problems and needs concerning equipment and food supplies
• detects/reports spoiled or unattractive food, defective supplies/equipment, or other unusual conditions
• Ensures all cooking equipment and utensils are inspected and maintained for cleanliness and proper operation
• ensures required sanitary levels are maintained throughout food preparation process
• Adheres to TMCH organizational and department-specific safety, confidentiality, values, policies, and standards
• Performs related duties as assigned

• High school diploma or general education degree (GED) preferred
• Three (3) years cooking experience
• Serv Safe Food Handler preferred
• Knowledge of menu creation and cooking principles
• Knowledge of food storage and best practices for preventing spoilage
• Skill in creating menus and cooking a variety of standardized items
• Ability to read and interpret documents such as recipes, safety rules, operating and maintenance instructions, and procedure manuals
• Ability to complete routine reports and logs
• Ability to listen and accurately interpret others' communication or instructions to take appropriate action
• Ability to speak effectively before groups of customers or employees of organization
• Ability to add and subtract two-digit numbers
• Ability to read a clock and accurately document time
• Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form
• Ability to deal with problems involving several concrete variables in standardized situations

Serv Safe Food Handler preferred