The Cook II performs a variety of tasks associated with the preparation, cooking, baking, cake cutting and panning of food for patients, cafeteria, catering and Jazzman’s.  Utilizes standardized recipes and serving schedules.  Controls waste and under/overproduction of foods.  Cooks' food to proper cooking temps per HACCP guidelines.  Follows HACCP guidelines for food preparation and service.  Familiar with modified diets.  Assists with service for upscale catered events.  Functions as “back-up” to senior cook and assumes responsibility for food production in their absence.  Cleans work area.  May be asked to do other tasks associated with food service as the need arises.