Job Summary Under the direction of the Chef, the Cook II will accurately and efficiently prepare, portion, cook and present a variety of hot and/or cold food items for various meal periods: including Breakfast, Lunch, Dinner and Special Events. Core Job Responsibilities Prepare items per recipes and meal counts Prepare food in accordance with current applicable federal, state and corporate standards, guidelines and regulations to ensure high-quality food service is provided Prepare food and serve customers at an a la carte or may operate a grill station Prepare 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 Tasting products, reads menus, estimates food requirements, checks production, and keeps records in order to accurately plan production requirements and requisition supplies and equipment; Ensure food is safe and if in doubt speaks to Management Provide service excellence to patients, family members and co-workers that meets or exceeds patient expectations Perform other duties as required. Education/Experience Requirements

Required:

High school diploma or equivalent 1 year related experience Intermediate to advanced knife skills Licensure/Certification Requirements

Preferred:

ServSafe Certified Disclaimer Qualified applicants will receive consideration for employment without regard to their age, race, religion, national origin, ethnicity, age, gender (including pregnancy, childbirth, et al), sexual orientation, gender identity or expression, protected veteran status, or disability. Successful candidates might be required to undergo a background verification with an external vendor.

Job Details Req Id 98518 Department

NUTRITIONAL SVCS

• MVHS Shift Variable Shift Hours Worked 7.50 FTE 0.94 Work Schedule UFCSM Employee Status A1
• Full-Time Union 2006
• UFCW Pay Range $19
• $23 per hour