Cook II

Job Title: Cook II
Department: Kitchen
Reports To: Lead Cook
                       Kitchen Supervisor
                       Kitchen Manager

SUMMARY
Cook II have the same responsibilities than the cook I, but with less experience or working time. Preparation and cooking of food ingredients to meet production needs.  Follow standard procedures and assures raw ingredients and prepared food materials meet company quality standards.  Coordinate cooking and prep work with the Lead Cook.  Understand formulations and batch sheet usage.

RESPONSIBILITIES

• Monitor kitchen employees for good work habits, adherence to procedures, company rules and safety practices.
• Meet with Lead Cook to plan daily work.
• Perform cooking and batching of all recipes according to standard procedures.
• Check all ingredients and in-process foods, sauces and mixes for correct texture, taste, smell and appearance. 
• Understand the safe use of each piece of equipment and monitors all safety devices and guards for correct position and operation.
• Follow all safety rules and monitors employee safety.
• Report all mechanical problems to the Lead Cook, Kitchen Supervisor or Kitchen Manager.
• Comply with the rules and regulations set forth in Amy's Kitchen employee handbook, safety manual and GMP booklet.
• Understand all responsibilities of Cook 1 and prep personnel.
• Perform other duties as assigned by the Kitchen Supervisor or Kitchen Manager.
• Regular Attendance Required
• During peak season or base on company needs overtime is required.

QUALIFICATIONS 
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

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