Description/Job Summary Envision Food Services! Envision Food Services strives to provide excellent service in a timely and professional manner while maintaining a professional environment where respect for each individual is upheld. We are committed to providing cost effective solutions to our customers through our team of trained managers and employees. Title: Cook II Reports to: Project Manager, Dining Facilities Manager Summary: Seeking a future employee that has worked within a major institution where meals are mass prepared (300-1000 served at each meal service). The right fit will be able to follow recipe cards, take little direction, and be able to handle multiple tasks at once. Basic Qualifications: + Certificate in food handling/sanitation methods, or ServSafe certified preferred. + Experienced in customer service + Strong work ethics + Experience Demonstrated history of related Food Service experience + Prior Cook experience within a fast pace/high volume environment + Ability to prepare and cook to order foods requiring short preparation time. + Ability to reads food order or receives verbal instructions on food required by patron and prepares and cooks food according to instructions. + Ability to preform progressive cooking Specific Responsibilities: + Prepares and cooks to order foods requiring short preparation time. + Reads food order or receives verbal instructions on food required by patron and prepares and cooks food according to instructions. + Replenish the serving line. + Typically, performs fast food cooking and grill cooking duties in preparing food items to be served to + customers. + Provides the highest quality of service to customers at all times. + Follows basic recipes and/or product directions for preparing, seasoning, cooking, tasting, carving and serving soups, meats, vegetables, desserts and other foodstuffs for consumption in eating establishments. + Prepares foods 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. + May select recipes per menu cycle, prepare bakery items, receive inventory, move and lift foodstuffs and supplies and prepare meals for customers requiring special diets. + May clean and sanitize workstations and equipment and must follow all company, client and regulatory rules and procedures. + Set steam tables; serve or ensure proper serving of food. + Cleans area of responsibility and practices "Clean As You Go". + Performs progressive cooking. Additional Responsibilities: + Adhere to the PFS rules and regulations set forth in the employee handbook. + Comply with all HACCP standards. + Nothing in this job description restricts management's right to assign or reassign duties and responsibilities to this job at any time. + Duties may be assigned by the Supervisor, Dining Facility Manager, or Project Manager. + Applies basic skills and may develop skills appropriate for the position. + Good working knowledge of food preparation. Requires familiarity of kitchen equipment, including but not limited to, knife, forks, measuring utensils, pots, pans, etc. Physical Demands: + May lift and carry up to 50 lbs. + Stands and moves within the kitchen area for 6 to 8 hours (excluding break and lunch periods) + Some bending and squatting. + Nothing in this job description restricts management's right to assign or reassign duties and responsibilities to this job at any time. Minimum Hiring Standards: + Must be at least 18 years of age at time of pre-employment screening + Must be willing to participate in the Company's pre-employment screening process; including drug screen and background investigation and meet Company standards.