Second Cook (Posted 7.6.2026)

JOB SUMMARY: Under the direction of the Food Service Managers performs a variety of routine tasks and operational to prepare and cook food items as assigned for meal service. Follows standard practices and procedures in compliance with departmental and regulatory agency requires.   

FUNCTIONS/JOB RESPONSIBILITIES:

·         Reviews menus, assembles food supplies and equipment for daily food production following instructions and assignment from production manager and/or Food service supervisor.

·         Follows instructions from production manager and/or Food service Supervisor for batch cooking of dairy menu items to facilitate uninterrupted efficient operation of trayline, dining rooms and other service areas.

·         Follows recipe and other production information to complete preparation of assigned menu items.

·         Adjust thermometers to regulate temperature cooking equipment.

·         Prepares meats, fish, poultry, soups, vegetables and special diets as directed. Uses quality recipes and assists First Cook when necessary.

·         Observes and tests food being cooked by tasting, smelling, piercing, and use of food thermometer to determine that it is cooked according to standard recipe.

·         Participates in monitoring of food quality, temperature, and accuracy.

·         Completes set up and placement of food items for special events.

·         Assists as directed to facilitate the flow of work in the operations of kitchen procedures and food distribution.

·         While on duty, this position is also be responsible for Mechanical altered diets such as, chopped, puree, mechanical soft, blenderized, ground, etc.

·         Maintains proper care maintenance and sanitation of work areas equipment and supplies.

·         Alerts Production Manager and/or Food Service Supervisor to problems or needs concerning equipment, food supply, sanitation and safety.

·         Maintains established department policies, procedures and objectives for performance improvement, safety and infection control.

·         Attends and participates in all Department in-services and other meetings as required to improve skill level.   

·         Performs other duties as assigned.

The above statements reflect the general duties considered necessary to describe the principal functions of the job as identified, and shall not be considered as a detailed description of all work requirements that may be inherent in the job.

QUALIFICATIONS:

EDUCATION / EXPERIENCE:

·         SafeServe certification

·         Minimum of 1-3 years of healthcare related experience

KNOWLEDGE AND SKILLS

·         Ability to read, write, speak and follow oral and written directions in English.

·         Ability to follow safety and sanitation standards

·         Ability to exercise judgment in food preparation and presentation

·         Ability to perform simple math to adjust recipe batch size

·         Ability to be flexible and adapt easily to changes in schedules and work environment

·         Ability to prepare and present food to meet the needs of the elderly and adult population