Cook II

Job Summary

The Cook II prepares and cooks food according to standardized recipes and production sheets for patients, employees, and visitors. This role ensures food safety and sanitation standards are met while maintaining high quality and efficiency. The Cook II may assist with menu planning, inventory rotation, and mentoring less experienced kitchen staff. Works under limited supervision and may act as a lead during shifts in the absence of the Cook III or Supervisor.

Essential Functions

• Prepares hot and cold food items according to daily production sheets and standardized recipes, ensuring portion control and presentation standards are met.
• Operates kitchen equipment such as ovens, grills, fryers, steamers, and mixers safely and efficiently.
• Follows proper food handling procedures, including temperature control and storage guidelines, to maintain compliance with HACCP and departmental standards.
• Performs quality checks on food items before service, adjusting seasoning and cooking times as needed.
• Assists with receiving, labeling, and rotating stock to maintain inventory freshness and minimize waste.
• Cleans and sanitizes workstations, equipment, and kitchen areas according to department policies and infection control standards.
• May serve as a resource or mentor to Cook I staff and Food Service Workers, ensuring consistent training and adherence to kitchen protocols.
• Communicates with supervisors, dietitians, and food service staff to coordinate food preparation and accommodate dietary needs.
• Participates in ongoing training and development opportunities to support kitchen operations and professional growth.
• Performs other duties as assigned.
• Complies with all policies and standards.

Qualifications

• Other completion of a culinary training program or equivalent work experience preferred
• 2-4 years of experience in food preparation in a healthcare, institutional, or commercial kitchen required

Knowledge, Skills and Abilities

• Knowledge of food preparation techniques and large-scale cooking methods.
• Knowledge of food safety regulations, including HACCP and proper food storage.
• Skill in operating kitchen equipment safely and efficiently.
• Ability to follow recipes, production sheets, and dietary guidelines accurately.
• Ability to work collaboratively in a team setting and take direction from supervisors.

Licenses and Certifications

• Food Handler’s certification as required by local or state regulations