Cook II

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Job Summary
Prepare in large quantities, by various methods of cooking, meat, poultry, fish, vegetables, etc. Season and cook all cuts of various meats, fish and poultry. Boil, steam, or fry vegetables. Make gravies, soups, sauces, roasts, casseroles, and stews.

Primary Duties
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. These duties and responsibilities will be rated on the Annual Performance Review.

• Cook food in large quantities according to the menu and number of persons to be served.

• Cut and prepare all varieties of meat, poultry, and fish including the safe operation of tools.

• Comply with established sanitation standards, personal hygiene and health standards. Observe proper food preparation and handling techniques.

• Keep work area neat and clean.

• Clean and maintain equipment used in food preparation.

Additional Responsibilities

• Serve meals, make box lunches, assemble and pack the meal components for pickup.

• Maintain high standards in food handling, serving, and replenishing in compliance with sanitation requirements of the food code and state and local laws/regulations resulting in a satisfactory or higher rating in Health inspections.

• Maintain high standards of cleaning and sanitation in the interior and exterior of the dining facility cleaning in compliance with sanitation requirements of the food code and state and local laws/regulations resulting in a satisfactory or higher rating in Health inspections.

• Follow standard operation procedures to maintain consistency of service performed.

• Perform other responsibilities as assigned.

Qualifications: Education, Experience, and Certification(s)

• High school diploma or General Educational Development (GED) preferred.
• 3-5 years of experience working in a food service environment required.

Knowledge, Skills, and Abilities

• Organized and self-directed individual who is a team player.

• An individual who can relate to people at all levels of an organization.

• Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.

• Ability to add, subtracts, multiply, and divides in all units of measure, using whole numbers, common fractions, and decimals.

• Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.

• Must be able, after training, to operate cooking equipment.

Physical Demands
The physical demands described here are representative of those that must be met by an employee to successfully perform essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to stand; reach with hands and arms; and talk or hear. The employee is occasionally required to walk and sit. The employee may occasionally lift or move products and supplies, up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, depth perception, and ability to adjust focus.

Work Environment
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. The noise level in the work environment is usually loud.

ServiceSource is committed to hiring and retaining a diverse workforce and building an inclusive workplace. We are an Equal Opportunity and Affirmative Action Employer, making employment decisions without regard to a person's race, color, religion, sex (including pregnancy, sexual orientation, gender identity and transgender status), national origin, age (40 or older), veteran status, disability, or any other protected class. We are an E-Verify Employer and a drug-free workplace. Pre-employment background checks are required for all employment positions.

PAY TRANSPARENCY POLICY STATEMENT:

The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor's legal duty to furnish information