Cook II - Fine Dining

Job Responsibilities

• Assist the Chef de Parties and Cook as needed in execution of production.
• Prepares and finishes foods on all applicable stations in the kitchen.
• Unloads warehouse deliveries, stocks and rotates products.
• Maintains quality standards and cleanliness of work areas and equipment in accordance with Health Department standards.
• Applies adept knife skills required for preparation.
• Breaks down work station and completes closing duties including returning all food items to proper storage areas, rotating product, wrapping, covering, labeling and dating items, straightening up and organizing storage areas, cleaning up and wiping down food prep area, reaching-in and walk-ins.
• Maintains accurate inventories and informs management of restocking needs to prevent product shortages.
• Notifies chef on duty prior to end of shift if unable to complete assigned tasks within allotted time.

Qualifications

• Must be able to communicate in English, read and follow recipes, and complete basic mathematical calculations.
• Second language is a plus.
• 2 years culinary experience in a similar role, preferably in a high volume, luxury hotel/restaurant, scratch-cooking environment.
• Candidate must exhibit extensive sanitation, basic culinary knowledge, and accurate knife skills.
• Ability to work in an organized fashion and within a team environment.
• Ability to work well under pressure, remain calm, and resolve problems using good judgment.
• Must possess the ability to prioritize and follow through to meet deadlines.
• Must be able to obtain and maintain any licensing or active work cards required for this position at all times.
• Culinary training degree is preferred, but not required.
• Candidates must be a minimum of 18 years of age.
• Requires valid health card.