Cook II Apply
Job Overview:The Cook II will accurately and efficiently prepare, portion, cook, and present a variety of hot and/orcold food items for various meal periods: to include Breakfast, Lunch, Dinner and Special/CateredEvents. The general responsibilities of the position include those listed below, but Sodexo may identifyother responsibilities of the position. These responsibilities may differ among accounts, depending onbusiness necessities and client requirements.General Responsibilities: Prepares and cooks to order foods requiring short and broader preparation time. May produce food and serve customers at an a la carte or may operate a grill station. Prepares food in accordance with current applicable federal, state and corporate standards,guidelines and regulations to ensure high-quality food service is provided. Reads food order or receives verbal instructions on food required by patron, and prepares andcooks food according to instructions. 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 ineating 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 keepsrecords in order to accurately plan production requirements and requisition supplies andequipment. May clean and sanitize work stations and equipment and must follow all Sodexo, client andregulatory rules and procedures. Follows defined food sanitation guidelines in preparation of food product and maintaining workenvironment. Enforces all company safety and risk management policies and procedures; reports all accidentsand injuries in a timely manner and identifies and corrects unsafe work conditions withmanagement oversight. Complies with all Sodexo HACCP policies and procedures. Attends all allergy and foodborne illness in-service training. Attends training programs (classroom and virtual) as designated. Produces small to large batch goods using advanced and full range of classical cookingtechniques.
