Cook II

Under indirect supervision, performs variety of duties pertaining to preparation, portioning and distribution of foods for cafeteria services.  Functions as lead and resource for cafe kitchen helpers.

• Prepares, cooks, and portions simple food items (e.g. daily specials, breakfast items, soups, vegetables, starches, meats, and grill to order menu items) for cafeteria service garnished in an attractive manner.
• Uses recipes and/or directions provided to prepare and cook food items.
• Assists Cook I with ensuring proper quality, quantity and appearance of product/items served, according to established standards.
• Adheres to proper food handling, sanitation, and safety procedures, maintains temperature and Hazard Analysis Critical Control Point (HACCP) logs as required; adheres to appropriate dating, labeling, and rotation of all food items.
• Stores leftovers according to established standards.
• Coordinates daily food supply inventory for cafeteria.  Submits order to supervisor.
• Assists with receipt of deliveries.
• Assists with daily, holiday and theme menus in collaboration with supervisor and Cook I.
• Assists Cook I to ensure smooth operation of cafeteria services during absence of supervisor.
• Maintains cleanliness and sanitation of equipment, food storage and work areas.
• Completes cleaning according to daily and weekly schedules and dishwashing/pot washing as needed.
• Assist with orienting new employees to their work area.
• Listens to customer complaints and suggestions.  Facilitates improvement of service and food quality.  Resolves complaints. Implements suggestions within parameter of position.  Refers more complex concerns to supervisor.
• Instructs personnel in use of new equipment and cleaning methods.  Provides efficient and effective methods of maintaining work area.
• Participates in and/or contributes to programs, committees, or projects designed to improve quality of service and employee productivity.