Join our dynamic culinary team and play a crucial role in preparing and presenting delicious meals! As a Cook II, you'll work closely with our culinary management to ensure accurate and efficient food preparation for breakfast, lunch, dinner, and snacks. Your responsibilities will also include catering and food planning, all while adhering to sanitation standards and contractual obligations. Your impact will be measured through annual Success Objectives, allowing you to contribute to our mission and vision. If you're passionate about food and eager to be part of a culture-driven team, we want you!

Essential Functions:

• Food Preparations: Prepares and cooks foods that may require short preparation time. Prepares meals in accord with program needs and applicable federal and state standards, guidelines, and regulations to ensure high-quality food service is provided and maintain food service sanitation standards. Follows basic recipes and/or product directions for preparing, seasoning, cooking, tasting, and carving. Prepares foods under direct supervision or instruction 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.
• Inventory Maintenance: Oversees the delivery of grocery and catering items, as assigned. Maintains inventory of supplies and food items and assists in ordering of goods. May receive inventory, move, and lift foods and supplies and prepare meals for participants requiring special diets.
• Safety And Sanitation: Reports all accidents and injuries in a timely manner. Complies with all company safety and risk management policies and procedures. May clean and sanitize workstations and equipment and must comply with all HHCS SOP’s (Standard Operating Procedures), city, and state regulatory rules and procedures.
• Compliance: Attends training programs (classroom and virtual) as designated. Maintains required training hours per licensure guidelines.
• Transportation: May be asked to deliver and/or pick up meals or groceries items in the absence of driver or utility worker.

Work Environment: The employee may be required to remain on Organization premises during breaks and/or meal periods and may be required to stay on Organization premises until their replacement arrives. Generally, in an indoor setting, however, may supervise outside activities and events. While performing the duties of this job, the employee is primarily in a controlled, temperate environment; however, may be occasionally exposed to outside weather conditions. The noise level in the work environment is moderate to high.

Physical Demands: Ability to stand 90% of time. Required to regularly walk, stoop, kneel, and climb. Required to regularly use hands to handle or feel and reach with hands and arms. Ability to lift/move 40 lbs., independently, and up to 50 lbs. with assistance. Required to work regularly with sharp objects.

• Medical insurance.
• Dental insurance.
• Vision insurance.
• 401(k) 3% Employer Contribution.
• Paid maternity leave.
• Paid paternity leave.
• Commuter benefits.
• Student loan assistance.
• Tuition assistance.
• Disability insurance.
• FSA Spending Account.
• Life Insurance.
• Employee Assistance Program.
• Special Vendor Discounted Offerings on Travel, Amusement Parks, etc.

• Minimum 4 years of relevant experience in an institutional setting, school cafeteria, banquet hall, or catering service.
• State and city food service sanitation certificate preferred; must obtain within first 90 days of hiring.
• Intermediate to advanced knife skills.
• Excellent communication skills.
• Proficiency in Microsoft Office, Internet Explorer, Outlook/Exchange; Windows operating systems.
• Ability to maintain a positive attitude and communicate with professionalism.
• Familiarity with kitchen equipment and ability to follow a recipe unsupervised.