Cook II - Camp Ashland

The Cook II prepares in large quantities, by various methods of cooking, meat, poultry, fish, vegetables, seasons and

cooks all cuts of various meats, fish and poultry, boils, steams or fries vegetables, makes gravies, soups, sauces,

roasts, meat pies, fricassees, casseroles, and stews. Excludes food service supervisors and head cooks who exercise

general supervision over kitchen activities.

• Perform other duties as assigned.

This position does not have direct supervisory responsibilities. The role provides technical expertise, consultation, coaching, and guidance to leaders and Human Resources on employee relations matters and may lead cross-functional projects or initiatives without formal supervisory authority.

• An employee must be able to perform the essential functions of this position with or without reasonable accommodation. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions of the job.

Nothing in this job description restricts management's right to assign or reassign duties and responsibilities to this job at any time.

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