Cook II - Fort Moore || Columbus, GA

**Title: Cook II** **Reports to: Project Manager, Dining Facilities Manager** **Summary:** Seeking a future employee that has worked within a major institution where meals are mass prepared (300-1000 served at each meal service). The right fit will be able to follow recipe cards, take little direction, and be able to handle multiple tasks at once. **Basic Qualifications:** - Certificate in food handling/sanitation methods, or ServSafe certified preferred. - Experienced in customer service - Strong work ethics - Experience Demonstrated history of related Food Service experience - Prior Cook experience within a fast pace/high volume environment - Ability to prepare and cook to order foods requiring short preparation time. - Ability to reads food order or receives verbal instructions on food required by patron and prepares and cooks food according to instructions. - Ability to preform progressive cooking **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. - Replenish the serving line. - Typically, performs fast food cooking and grill cooking duties in preparing food items to be served to - customers. - Provides the highest quality of service to customers at all times. - 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 in order 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. - Set steam tables; serve or ensure proper serving of food. - Cleans area of responsibility and practices “Clean As You Go”. - Performs progressive cooking. **Additional Responsibilities:** - Adhere to the RHFS rules and regulations set forth in the employee handbook. - Comply with all HACCP standards. - Nothing in this job description restricts management’s right to assign or reassign duties and responsibilities to this job at any time. - Duties may be assigned by the Supervisor, Dining Facility Manager, or Project Manager. - Applies basic skills and may develop skills appropriate for the position. - Good working knowledge of food preparation. Requires familiarity of kitchen equipment, including but not limited to, knife, forks, measuring utensils, pots, pans, etc. **Physical Demands:** - May lift and carry up to 50 lbs. - Stands and moves within the kitchen area for 6 to 8 hours (excluding break and lunch periods) - Some bending and squatting. - Nothing in this job description restricts management’s right to assign or reassign duties and responsibilities to this job at any time. **Minimum Hiring Standards:** - Must be at least 18 years of age at time of pre-employment screening - Must be willing to participate in the Company’s pre-employment screening process; including drug screen and background investigation and meet Company standards. **EOE/M/F/D/V/SO** **Must have the following experience:** - Has worked within a major institution where meals are mass prepared (300-1000 served at each meal service). The right fit will be able to follow recipe cards, take little direction, and be able to handle multiple tasks at once. **Minimum Hiring Standards:** - Must be at least 18 years of…