Under indirect supervision, performs a variety of duties pertaining to preparation, portioning, and distribution of foods for cafeteria services. Functions as lead and resource for cafe kitchen helpers.

Prepares, cooks, and portions simple food items (e.g. daily specials, breakfast items, soups, vegetables, starches, meats, and grill to order menu items) for cafeteria service garnished in an attractive manner. Uses recipes and/or directions provided to prepare and cook food items. Assists Cook I with ensuring proper quality, quantity, and appearance of product/items served, according to established standards. Adheres to proper food handling, sanitation, and safety procedures, maintains temperature and Hazard Analysis Critical Control Point (HACCP) logs as required; adheres to appropriate dating, labeling, and rotation of all food items. Stores leftovers according to established standards. Coordinates daily food supply inventory for cafeteria. Submits order to supervisor. Assists with receipt of deliveries. Assists with daily, holiday, and theme menus in collaboration with supervisor and Cook I. Assists Cook I to ensure smooth operation of cafeteria services during the absence of supervisor. Maintains cleanliness and sanitation of equipment, food storage, and work areas. Completes cleaning according to daily and weekly schedules and dishwashing/pot washing as needed. Assists with orienting new employees to their work area. Listens to customer complaints and suggestions. Facilitates improvement of service and food quality. Resolves complaints. Implements suggestions within the parameter of position. Refers more complex concerns to supervisor. Instructs personnel in the use of new equipment and cleaning methods. Provides efficient and effective methods of maintaining work area. Participates in and/or contributes to programs, committees, or projects designed to improve quality of service and employee productivity.

Experience:

Basic Qualifications:

• Minimum six (6) months hospital, institutional, or restaurant cooking experience to include food preparation.

Education:

High school diploma or General Education Development (GED) required.

License, Certification, Registration:

Food Handling Certificate required at hire OR ServSafe Food Handler Program Certificate required at hire.

Additional Requirements:

• Demonstrated knowledge of and skill in the ability to safely and effectively operate standard foodservice equipment.
• Adaptability, decision making, customer service, oral communication, planning, problem solving, teamwork.

Preferred Qualifications:

• Post high school on-the-job training in basic institutional food prep and cooking.

• Food Handling Certificate or ServSafe Food Handler Program Certificate required at hire.

• Minimum six (6) months hospital, institutional, or restaurant cooking experience.
• Knowledge of and skill in operating standard foodservice equipment.
• Customer service and oral communication skills.
• Strong planning and problem-solving abilities.
• Teamwork and adaptability.