Cook 2

**Experience** Demonstrated history of related Food Service experience preferably with a major institution or the military as a Cook. **Specific Responsibilities** Prepares and cooks to order foods requiring short preparation time. Reads food order or receives verbal instructions on food required by patron and prepares and cooks food according to instructions. Typically, performs fast food cooking duties in preparing food items to be served to customers. Always provides the highest quality of service to customers. Follows basic recipes and/or product directions for preparing, seasoning, cooking, tasting, carving, and serving soups, meats, vegetables, desserts, and other foodstuffs for consumption in eating establishments. Prepares foods by operating a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting and shredding fruits and vegetables, and trimming and cutting meat, poultry, or fish for culinary use. Tastes products, reads menus, estimates food requirements, checks production, and keeps records to accurately plan production requirements and requisition supplies and equipment. May select recipes per menu cycle, prepare bakery items, receive inventory, move and lift foodstuffs and supplies and prepare meals for customers requiring special diets. May clean and sanitize workstations and equipment and must follow all Company, client and regulatory rules and procedures. **Physical Requirements** Lift and carry up to 50 lbs. Work in a standing position in the dining facility and kitchen area for 6 to 7 hours (excluding break and lunch periods). Some bending and stooping. **#IND** **Physical Requirements** Lift and carry up to 50 lbs. Work in a standing position in the dining facility and kitchen area for 6 to 7 hours (excluding break and lunch periods). Some bending and stooping. **Additional Responsibilities:** Understands OSHA requirements, Labor requirements (Wage Determination), and employment law as it relates to managing the workforce. Understand and follow BCI Employee Handbook, policy and procedures, and payroll requirements. Comply with all HACCP standards. Understand and oversee cash management and control operations. Manage the workforce in a fair and consistent manner. **#IND**