Cook II - Employee Dining Room

It is the responsibility of the Cook to prepare all food items according to menu, recipes, plate specifications, and guest requests. This role also ensures food preparation and service meet the highest quality standards and adhere to specified prep times.

Responsibilities

• Prepare food according to established specifications and standardized recipes
• Inspect equipment, cold meats, seafood, and produce to ensure product quality standards are met
• Maintain established inventory levels and order stock
• Ensure proper product rotation, storage, and quantity controls
• Consistently apply established safety and sanitation procedures
• Assist all stations and respective lines as necessary
• Read, decipher, and execute cooking procedures and plate presentation based on established recipes and plate specifications
• Work closely with stewarding regarding any operational issues
• Establish all par levels for ingredients/dishes and communicate with Sous Chef and/or FOH manager

Requirements

• Minimum age requirement is 18
• 1 year experience in a high-volume kitchen
• Able to obtain and maintain a Food handler’s card (HLTH card) and any other certification or license required by law or policy
• Possess basic mathematical skills (addition, subtraction, multiplication, and division) specific to position responsibilities
• Available to work varied shifts, including nights, weekends, and holidays

Pay

Posted Salary Range: USD $14.00 - USD $16.00 /Hr. (Tipped Position – this position does not earn tips)