Cook 2

Department Overview

A cook 2 prepares and cooks individual menu items and meals on an on demand to order basis directly from

orders placed by customers using standardized recipes and safe and sanitary procedures in a high volume

dining and food service facility. Cook 2 is responsible to ensure all food product and meals are handled in a

safe and sanitary manner and correct temperatures. The cook 2 position is primarily responsible to provide

relief leadership to work areas and to other cooks and positions as needed by business demands.

 

Additional duties include: maintain adequate products and supplies for cooking operations; request needed

products; request cooking products or supplies to be ordered; utilizes mise en place (everything in its place) in

the context of food preparation; check supplies or food products delivered by supplier to be sure they meet the

type, quantity, and quality specified by the purchase order, invoice, packing slip, and department quality

standards. May assign and review work of other personnel or students and provides training in cooking

methods and procedures (e.g., spot check trays for proper portions of food and timeliness). Keeps records of

the amount of food prepared, amount served or distributed, and amount left over; records changes when

recipes are changed.

 

Other duties may; prepare simple foods according to standardized menus, recipes, or verbal instructions given

by supervisor; makes salads, dressings, gelatin, toast, or sandwiches; grills sandwiches, pancakes, eggs, French toast, and hash browns and toast; cleans, cuts, and chops vegetables and fruits; slices meats, cheeses, and breads; cuts desserts; adjusts recipe quantities to eliminate excessive waste of food products; fills drink

machines, mixes beverages, makes coffee, and prepares sack lunches or snacks; uses various types of

commercial kitchen equipment such as mixers, slicers, and choppers; prepares simple desserts such as

pudding, cobbler, and loaf cakes; slices and wraps bread and other baked items; checks for proper temperature

of prepared foods with thermometer; observes food to be sure it is visually appealing and of high quality.

Function/Duties of Position

Preparation/Cooking:

• Cooking and Coordination. Prepares food according to standardized menus/recipes as described by the production work schedule; may gather and combine ingredients required by standardized recipes; washes, slices, chops, grates, stirs, kneads, measures, mixes, and weighs food products; cooks foods by boiling, grilling, steaming, deep frying, roasting, or baking; cooks various foods such as meats, casseroles, vegetables, starches, soups, salads, sandwiches, quick breads, dressings, sauces, and gravies; prepares desserts such as cobbler, cakes from mixes, pies, donuts, cookies, bread, custard, and gelatins; uses commercial cooking equipment such as grills, steam jacket kettle, slicers, mixers, and choppers; adjusts recipes for larger quantities and makes recipe changes when necessary to obtain a better quality product; prepares food for distribution; plans cooking schedules to have food ready at serving time but not too far in advance; records temperatures of food at serving time; follows HACCP standards
• Prepare food items for Patients, Marquam Café OHSU, other retail outlets, and catering according to standardized recipes and menus, or by verbal instruction given by supervisors. Perform functions according to following procedures as listed: (1) mise-en-place (put in place) all ingredients and supplies; (2) perform all required preparation; (3) cook ingredients using prescribed best method; (4) hold and serve at proper safe temperature; (5) chill as appropriate using correct food safety procedures; (6) reheat as necessary to the appropriate safe temperature; (7) properly label and date products to be stored in the various stages of production.

Food Safety & Sanitation:

• Ensure all foods, including potentially hazardous foods, are handled in a safe and proper manner according to Food and Nutrition Standard Operating Procedures (Hazard Analysis and Critical Control Points – HACCP), OHSU Infection Control, and Multnomah County Health Department. Identify critical control points (CCPs) in food preparation and storage and monitor the factors that might create a food safety hazard, using corrective action when a deviation occurs, 100% of the time.
• CCPs include, but are not limited to hand washing, cooking, cooling, holding, thawing, temperature monitoring, and cross-contamination. Effectively prepare sanitizing agents (e.g. bleach water, quat sanitizer) and clean and sanitize food preparation appliances, work areas, utensils, and equipment using dish machine or three-compartm