Cook II Winter 2026-2027 H2B Visa In-Country Extension

Responsibilities

• Assist in the set-up and preparation of the kitchen for the season
• Prepare food items for food outlets according to designed menus, recipes, and sample photographs
• Set up station with predetermined mise en place to ensure everything will be ready for service
• Prepare food items for Members and guests using a quality predetermined method in a timely and consistent manner
• Cook all food according to recipes, quality standards, presentations standards, and food preparation checklist
• Demonstrate safe and proper use of equipment at all times
• Reduce kitchen waste
• Consult with the Sous Chef daily on Restaurant outlet service
• Understand and implement the basic culinary tasks and procedures such as first-in/first-out, labeling and sanitation
• Monitor all food quality and presentation while preparing food
• Stock and rotate food
• Alert the Sous Chef in regard to low inventory items
• Work on the line, salad station, and prep station or any other stations as needed
• Control the pace of the food orders and set the tone for the ticket flowing process
• Test foods to determine if they have been cooked sufficiently
• Operate, maintain and properly clean deep fryer, broiler, stove, steamer, food processor, oven steam table, and flat top grill
• Advise in the preparation of ingredients for cooking, including portioning, chopping, and storing food
• Label, date, store and rotate all products while maintaining assigned stock levels
• Control food items requested, ensuring stock is maintained without over production
• Demonstrate proper production of food items, working efficiently to achieve maximum productivity
• Aid in the set-up and break down of work station
• Check and ensure the correctness of the temperature of appliances and food
• Follow all company and safety and security policies and procedures
• Prepare cold food items adhering to recipe
• Monitor taste and visual appearance
• Cut, trim, and bone meats and poultry for cooking
• Practice basic sanitation and stock rotation and refrigerator cleanliness; keep all work areas clean and tidy
• Proficiently perform duties on cold entree lines, as well as duties involving food preparation as required

Requirements

• High school Diploma, GED or equivalent, vocational training or job-related courses
• Minimum 3 months of line cook experience in fine dining restaurant/luxury resort/private club
• Basic computer skills
• Able to speak/write English clearly legibly
• Perform basic math calculations
• Frequently lift up to 30 pounds
• Use hands/fingers to handle/lift items
• Constantly stand/walk/climb or balance, bend, stoop, kneel, crouch or reach with hands/arms
• Must be able to stand for extended periods
• Pass pre-employment background check, paid by employer, carried out equally among US workers & H-2B workers