Description/Job Summary

　　Title: Cook II

　　Reports to: Project Manager, Dining Facilities Manager

　　Summary:

　　Seeking a future employee that has worked within a major institution where meals are mass prepared (300-1000 served at each meal service). The right fit will be able to follow recipe cards, take little direction, and be able to handle multiple tasks at once.

　　Basic Qualifications:

　　Certificate in food handling/sanitation methods, or ServSafe certified preferred.

　　Experienced in customer service

　　Strong work ethics

　　Experience Demonstrated history of related Food Service experience

　　Prior Cook experience within a fast pace/high volume environment

　　Ability to prepare and cook to order foods requiring short preparation time.

　　Ability to reads food order or receives verbal instructions on food required by patron and prepares and cooks food according to instructions.

　　Ability to preform progressive cooking

　　Specific Responsibilities:

　　Prepares and cooks to order foods requiring short preparation time.

　　Reads food order or receives verbal instructions on food required by patron and prepares and cooks food according to instructions.

　　Replenish the serving line.

　　Typically, performs fast food cooking and grill cooking duties in preparing food items to be served to

　　customers.

　　Provides the highest quality of service to customers at all times.

　　Follows basic recipes and/or product directions for preparing, seasoning, cooking, tasting, carving and serving soups, meats, vegetables, desserts and other foodstuffs for consumption in eating establishments.

　　Prepares 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.

　　Tastes products, reads menus, estimates food requirements, checks production, and keeps records in order to accurately plan production requirements and requisition supplies and equipment.

　　May select recipes per menu cycle, prepare bakery items, receive inventory, move and lift foodstuffs and supplies and prepare meals for customers requiring special diets.

　　May clean and sanitize workstations and equipment and must follow all company, client and regulatory rules and procedures.

　　Set steam tables; serve or ensure proper serving of food.

　　Cleans area of responsibility and practices "Clean As You Go".

　　Performs progressive cooking.

　　Additional Responsibilities:

　　Adhere to the RHFS rules and regulations set forth in the employee handbook.

　　Comply with all HACCP standards.

　　Nothing in this job description restricts management's right to assign or reassign duties and responsibilities to this job at any time.

　　Duties may be assigned by the Supervisor, Dining Facility Manager, or Project Manager.

　　Applies basic skills and may develop skills appropriate for the position.

　　Good working knowledge of food preparation. Requires familiarity of kitchen equipment, including but not limited to, knife, forks, measuring utensils, pots, pans, etc.

　　Physical Demands:

　　May lift and carry up to 50 lbs.

　　Stands and moves within the kitchen area for 6 to 8 hours (excluding break and lunch periods)

　　Some bending and squatting.

　　Nothing in this job description restricts management's right to assign or reassign duties and responsibilities to this job at any time.

　　Minimum Hiring Standards:

　　Must be at least 18 years of age at time of pre-employment screening

　　Must be willing to participate in the Company's pre-employment screening process; including drug screen and background investigation and meet Company standards.

　　EOE/M/F/D/V/SO