Position Summary: Under general supervision, cook II is an experienced cook that possesses skills in both a la carte and high volume banquet food preparation. Assists with heavy production and fabrication of food products for kitchen preparation, conference dining and special events. Essential Functions: Communicates daily with supervisor for job assignments. Produces and fabricates food products for conference dining and special events; including hors d’oeuvres, salads, soups, entrees, and desserts. Assists Chef with hot line foods and production. Maintains high level of sanitation and safety in the kitchen area. Maintains fabricated food items for storage. Utilizes excess trimmings and...read more

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