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Cook - II
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- The applicant will be able to produce high-quality, high-volume food for retail, catering, and patient service utilizing cook-chill equipment.
- Ensures appropriate cook chill and production supply levels to execute daily production needs.
- Ensures the safe, sanitary, and smooth operation of all food production and cook-chill equipment.
- The incumbent is expected to perform safe and sanitary food handling techniques and prepares hot and/or cold food products for assembly on the room service line following the direction of the Supervisor.
- Maintains temperature, QC, and QA logs as directed by HACCP, JCAHO, and DPH regulations, and Executive Chef or designee directives
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