Cook II

Follows recipes and production sheets, as written, and informs Manager/Supervisor of any adjustments that are made; documents adjustments on production sheets.Prepares pan garnishes for “front of the house” operations.Sets up steam tables on time and organizes them according to diagrams to avoid delays on tray line; this includes “specials”; reviews all food items on steam tables with Supervisor.Ensures all hot food temperatures are at least 165 degrees for entrees, starches and vegetables. Monitors temperatures throughout the meal service.Ensures all wells are covered with a lid until serving time.