Cook II - Mediterranean - Sotogrande - Seasonal

Responsibilities

• Develop and maintain positive working relationships with others, supporting the team to achieve common goals.
• Prepare special Mediterranean meals and substitute items, infusing traditional flavors and ingredients.
• Regulate the temperature of ovens, broilers, grills, and roasters is essential for Mediterranean cooking.
• Thaw food properly by pulling it from freezer storage to refrigerate.
• Maintain detailed food logs, monitoring the quality and quantity of food prepared.
• Actively communicate during busy periods to facilitate assistance as needed.
• Notify the Chef about excess food items to incorporate into daily specials, focusing on Mediterranean themes.

Qualifications

• At least 3 years of related work experience in the Mediterranean or similar culinary settings preferred.
• A degree from a technical, trade, or vocational school in culinary arts is highly preferred.