Cook II - F&B Administration

About the role

The team members are the key to our company's success, and we prioritize their health and well-being. We offer a comprehensive benefits package that supports their health, financial planning, and work-life balance.

Responsibilities

• Maintain standards in food preparation and presentation, including tasting, presentation, and sanitation.
• Aid the Sous Chef and Cook in ensuring quality and portion control of products.
• Be flexible and capable of working across all kitchen areas.
• Promote positive customer relations and handle guest complaints.
• Assist other line employees with their daily responsibilities.
• Prepare production according to established standards set by the Restaurant Chef.
• Ensure proper labeling, storage temperature, and environmental requirements are met.
• Strive to minimize overproduction and over-purchasing.
• Maintain quality inventory control and ensure production and storage areas comply with city and state health department codes.
• Promote positive public/employee relations at all times.
• Maintain a clean, safe, hazard-free work environment within your area of responsibility.

Qualifications

• Minimum of one to two years of experience working in a high-volume kitchen or Culinary Certification from an accredited school.