Cook ll

Overview

$16.32 + 5.09 Health and Welfare = $21.41 per hour

• DURING PREPARATION, SERVICE, AND AFTER THE MEAL
• Prepare and Cook Main entrees and/or sides on the daily menu as assigned daily by Cook I.
• Responsible for preparation and cooking of specific menu items assigned by Cook I.
• Responsible for correct quantities and quality as assigned by Cook I.
• Responsible for maintaining proper food safety and handling techniques per applicable.
• Food code and HACCP standards.
• Responsible for following and enforcing proper safety procedures to ensure a safe working environment.
• Conduct duties in an orderly and professional manner and to standards of Southern Food service code of conduct.

• MUST FOLLOW DIRECTION OF COOK I IN CARRYING OUT DUTIES AND PROCEDURES AS ASSIGNED.
• Preparation of food products should be according to the daily menu’s recipes, tasted for good quality / texture, not to be over salted, properly cooked and garnishing all products on serving line.
• Preparation of required meal items according to the daily menu or other required menu items, check temperatures for required ranges ensuring they are properly cooked and set out products for the meal service.
• Progressive cooking throughout meal as directed by Cook I to ensure freshness and quality of food served.
• Re-filling food items as required during service, greet and care for our customers while working on the serving lines and break down service areas after the meal period ends.

• Preparation tables on the entrée side of the kettles, clean steam kettle/ kettle area used for food preparation and spice racks, can-openers after each use, food storage bins / tops.
• Meat slicer or other food production equipment, fryer areas, preparation tables or tilt grill directly after being used.

All staff members are also responsible for other duties or tasks that are assigned by the Assistant Managers or Supervisors, as a part of any “Job” or “Position” assigned during a normal work schedule. Team members may be assigned to support the meal production, service and cleaning after the meal or the dining facility.

• Wear assigned uniforms;
  Uniforms are to be clean and properly maintained with name badges and government IDs.

• Wear hairnets or other hair restraint in food service places, may not work with exposed infected cuts, abrasions, or burns.
• May not work with acute respiratory illness and cannot work with contagious illness.

• Use disposable gloves and changed per guidelines; smoking is only in designated areas.
• Fingernails are short and clean, not wearing loose hanging jewelry and trained on proper hand washing techniques.

Mop use –

• Mops are to be stored hanging without strings touching ground surface.
• In Clean Sanitation/Wash Solution or in direct use.

Towels – (Any other way is not correct)

• White towels used for cleaning are to be kept in clean wash solution.
• Disposable towels for sanitizing are to be kept in clear sanitizer solution.
• Wash Towels/green buckets & Sanitizer Towels/red buckets or direct use.

Date Labels – (Any other way is not correct)

• Date labels must be written for each and every item placed in storage.
• Food - items are not to exceed 7 days of storage under refrigeration.

• Strength:
  Lift up to 40lbs
• Posture:
  Standing 80%, Walking 20%
• Movement of objects:
  Frequent
• Heavy Lifting, Heavy Carrying, Pushing, Pulling, Climbing or Balancing:
  Occasional
• Stooping:
  Occasional
• Reaching:
  Frequent
• Handling:
  Frequent
• Talking/Hearing:
  Frequent
• Seeing:
  Frequent
• Temperature Variation:
  Frequent