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
Senior 2nd Cook (Institutional/High-Volume)
Builds
Meal service for 1000-5000 persons in camp or institutional settings
Domain
Hospitality / Institutional Catering
Deliverable
production ML models | product features | dashboards & analysis | research | client delivery | infrastructure | physical/clinical work -> product features (food service)
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
Training and scheduling staff, allergy signage management, shift flexibility
Technologies
HACCP handheld thermometers, mechanical tilt skillets, food processors, mixers, steamers, mechanized floor scrubbers
Responsibilities
Operate kitchen equipment to cook and mix ingredients; prepare and plate food items; clean and sanitize workstations and equipment; manage stock rotation and labeling; supervise bakery operations; ensure compliance with safety and HACCP policies.
Seniority
Senior, hands-on IC with supervisory duties