Second Cook/Short Order

• Internal Posting Start Date: 2026-07-22
• Internal Posting End Date: 2026-07-28
• Minimum Salary/Range*: 30.4133
• Maximum Salary/Range*: 32.5949
• Shift: Days
• Shift Begin Time: 11:00 AM
• Shift End Time: 7:00 PM
• Schedule: Part Time

Job Description

Prepares food items according to standard recipes. Portions food products according to portion control guidelines. Ensures product presentation acceptability. Monitors food usage.

Job Responsibility

• * Prepares food items according to standardized recipes.
• * Serves and prepares food items and prepares short order items.
• * Ensures acceptability of product presentation based upon established Quality management procedures.
• * Portions food products according to established portion control guidelines.
• * Monitors food usage and anticipates “run outs” during the meal services.
• * Keeps Chef informed of food usage trends and selections.
• * Cleans respective work area.Maintains a high standard of sanitary practices in food preparation.
• * Adheres to NSLIJSH Food Service policies and procedures and Joint Commission and DOH regulatory agency requirements.
• Performs related duties, as required

*ADA Essential Functions

Job Qualification

• High School Diploma or equivalent, required. Graduate of a vocational high school (major in food preparation), preferred.
• Minimum of five (5) years related experience including three (3) years as a Special Order Cook to ensure an excellent working knowledge of cooking and food preparation equipment.
• Ability to communicate effectively and follow instructions.

*Additional Salary Detail
The salary range and/or hourly rate listed is a good faith determination of potential base compensation that may be offered to a successful applicant for this position at the time of this job advertisement and may be modified in the future.When determining a team member's base salary and/or rate, several factors may be considered as applicable (e.g., location, specialty, service line, years of relevant experience, education, credentials, negotiated contracts, budget and internal equity).