COOK II

Responsibilities

• React to food orders in an efficient and proper manner, assuring presentations and procedures are being followed.
• Work the grill, deep fryer, roasting, sauté, prep and pantry stations proficiently.
• Estimate and requisition supplies from the receiving areas for service.
• Set up and break down all food stations in the kitchens.
• Season food, add garnish, sauce or vegetables, on the order, as determined by the chef.
• Perform job combinations as necessary in the kitchen.
• Maintain kitchen clean and in good working order throughout the shift.
• Assure that the kitchen is closed down properly after each shift.
• Understand and comply with all company and departmental rules and regulations, policies and procedures.

Requirements

• Understand and comply with all company and departmental rules and regulations, policies and procedures.
• Establish and maintain effective working relationships with staff.
• Ability to read, write, and communicate verbally in English.
• Ability to perform basic math.

Qualifications

• Comply with safe food handling practices as described in Michigan Health Code.

Skills

• Knowledge of kitchen operations and procedures.
• Ability to work independently and as part of a team.
• Basic culinary skills and knowledge.

Benefits

• Paid time off is earned according to the local policy and increases with the length of employment.
• Day-one medical coverage.
• 401(k) matching.
• Annual performance bonus.

Pay

• Starting salary is $19.00 per hour.

Schedule

• Pay varies by position.