Summary from listing
The Cook II prepares large quantities of meat, poultry, fish, vegetables, soups, sauces, gravies, pies, casseroles, and stews; follows food orders and recipes; operates kitchen equipment; tastes and checks production; plans food requirements; and cleans and sanitizes workstations. The role does not have direct supervisory responsibility but may provide technical guidance and lead cross-functional initiatives. It requires food-handling or ServSafe certification, customer-service skills, related food-service experience, and the ability to lift up to 50 pounds and stand for 6–7 hours.
