Assists Cook I and Chef in food service in University Dining Hall. Receives direction from Cook I and Chef regarding daily production responsibilities. Under the supervision of the Cook I, the Cook II follows HACCP guidelines and is responsible for the timely preparation and presentation of food using all the various cooking methods. Batch cooking techniques must be followed through all stages of preparation. Follows standardized recipes and contributes information to Cook I and Chef regarding accurate completion of production sheets. Maintains quality assurance standards set forth by management regarding: appearance, temperature, texture, taste. Communicates effectively with Unit Leader I and Serving Line Attendants regarding production and amount of food available on serving line. Labels, dates, covers and stores all leftovers properly. Responsible for maintaining ‘clean as you go’ standards and ensuring work area is clean and sanitized during and at the end of work shift. Ongoing training is mandatory and must be attended when offered. In addition to the job description of the Cook II, the Catering Cook II must have skills and knowledge in catering cooking methods and display techniques.
Internal Number: 38372
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