Cook II

Assists in simple recipes for hot and cold food preparation. Batch cooks items ensuring optimal food quality; i.e., scrambled eggs, french-fries, vegetables, fish, etc.Follows “counts” designated on production sheets as written.Informs Chef when a recipe or food production sheet needs to be modified and informs Chef of potential shortages.Instructs attendants in regard to menu offerings and/or menu changes.Practices standards of food sanitation, infection control, and quality assurance.