Cook II

Cooks, plans, and prepares products according to recipes that meet standards of quality and meets portion control guidelines. Also adheres to temperature control and sanitation guidelines and demonstrates and understands the importance of timeliness.

CERTIFICATIONS, LICENSES, REGISTRATIONS

Minimum: Culinary Arts Certificate; California Food Handlers Card or ServSafe c

Preferred: ServSafe Certificate

TECHNICAL REQUIREMENTS

Minimum:Knowledge of cooking techniques, knife handling, and sanitation guidelines.

YEARS OF RELATED WORK EXPERIENCE

Minimum: 3 years of experience as a professional cook