Culinary - Cook II

Job Summary

Cook II will prep, set up, and provide quality service in all areas of banquet kitchen production to include, but not limited to, all menu items supplied by the kitchen.

Supervisory Responsibilities

• Demonstrates and presents all items designated by the sous chef for service.
• Completes mise-en-place to the satisfaction of the supervisor and or sous chef.
• Inspects and cleans food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
• Ensures food is stored and cooked at the correct temperature by regulating the temperature of ovens, broilers, grills, and roasters.
• Ensures freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
• Turns or stirs foods to ensure even cooking.
• Seasons and cooks food according to recipes or personal judgment and experience.

Required Skills & Abilities

• Works in a fast-paced, intense work environment.
• Basic mathematical skills.
• Good knife skills.
• Knowledge of operating all kitchen equipment i.e., stoves, ovens, broilers, slicers, steamers, kettles, etc.
• Works well with others in a team environment.

Education & Experience

• A high school diploma or equivalent is required.
• One year of experience in the culinary field.
• ServSafe food handler certification.

Physical Requirements

• Prolonged periods of walking, standing, and sitting.
• Must be able to lift up to 50 pounds at times.
• Must be able to tolerate heat and stress.

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