2nd Cook
Core
Prepare, portion, cook, and serve hot and cold food items for breakfast, lunch, dinner, and special events in high-volume institutional settings.
Role type
2nd Cook (Journeyman level)
Builds
Hot and cold meals, baked goods, and catering items for 1000-5000 persons
Domain
Institutional catering / High-volume food service
Deliverable
production ML models | product features | dashboards & analysis | research | client delivery | infrastructure | physical/clinical work -> physical/clinical work (food preparation)
Required skills
HACCP compliance, kitchen equipment operation, stock rotation (F.I.F.O.), food safety certification, supervisory experience, baking knowledge, advanced kitchen management, Microsoft Office proficiency
Preferred skills
Multicultural environment adaptability, value behaviors (Service Spirit, Team Spirit)
Technologies
ovens, deep fryers, food processors, mixers, steamers, mechanical tilt skillets, HACCP handheld thermometers, mechanized floor scrubbers
Responsibilities
Operate kitchen equipment to cook and mix ingredients; prepare fruits, vegetables, meat, poultry, and fish; clean and sanitize workstations and equipment; submit accurate label requests and allergy signage; attend safety toolbox meetings and training programs; adhere to site travel and shift policies
Seniority
Mid-level (10+ years experience, supervisory capability)