"Second Cook"

Job Description

Second Cook
Basic Function and Responsibility
Under direction, prepares and cooks large quantities of food as assigned for high volume dining room feeding and for specialized catered functions. Moderately heavy lifting is necessary, up to 50 pounds.

Characteristic Duties
-As assigned, prepares and cooks, from recipes, large quantities of food and menu items.
-Assists in the organization of the kitchen for the proper preparation of food.
-Participates in breakfast, lunch, receptions, dinner and/or catered events.
-Hand carves and/or sautes to order food items at catered events.
-Demonstrate and practices knowledge of proper health code sanitation and safety standards.
-Assists, as directed, in the organization and training of cook's helpers, food service workers, and students assigned to work area in the preparation of food and the proper operation of relevant equipment.
-May assist in the monitoring of the preparation and cooking of food in assigned area.
-May be assigned to assist in the transportation and delivery of food and equipment for special function catering.
-Participates, in assuring that food is properly panned and garnished in a timely manner in order to meet the service and quality needs of the operation.
-May be assigned other duties during slow periods such as semester breaks, holidays and summer.
-Performs all other related duties as assigned.

Supervision Received
Reports to the Chef Manager in assigned unit, may receive functional direction from unit manager on duty, chef or first cook.

Supervision Exercised
Assist in the monitoring of work by cook's helpers and food service workers and other support personnel.

Position Details:
Department: BCDS Corcoran Commons
Position: Second Cook
Grade: E
Hiring Range: $28.39/hr to $31.54/hr. Pay rate commensurate with relevant experience.

Requirements

Qualifications
Education: High School Diploma. Extensive experience may substitute for education. NRA ServSafe certification required and MRA Allergen certification.

Experience: Minimum of 2 -3 years of quality large volume institutional cooking. Supervisory experience preferred.

Skills: Must be able to read and write English. Must be able to effectively work in a fast-paced operation with a diverse staff. Must have outstanding human relations skills. Must be able to operate basic kitchen equipment. Must be able to lift moderately heavy objects, up to 50 pounds on an on-going basis.