The Cook II is responsible for delivering the guest experience. Ability to prepare food to correct temperature, portion, and plating specifications while maintaining a clean and sanitized area, is critical to success in this role. The Cook II should enjoy working with others and be motivated to deliver quality food experiences for guests.
Click Here to Apply
Responsibilities:
A Cook II will work on the line in one of our full-service concepts
Prepare food to the correct doneness each time, ensure portion sizing and plating with identical contents and appearance for consistent presentation according to specifications
Ensure all food items are ready at the same time as others on same order
Responsible for controlling the quality of all food items prepared to specifications and restaurant directions
Maintain organization, cleanliness, and sanitation of work areas and equipment
Knowledge of operating all kitchen equipment (i.e., stoves, ovens, broilers, slicers, steamers, kettles, etc.)
Ensure uniform and personal appearance are clean and professional
Develop and maintain positive working relationships with others and work toward the goal of guest satisfaction
Other duties as assigned.
Qualifications and Requirements:
Must be at least 18 years of age
Must be fully conversational in English
2 or more years culinary experience in a fast pace dining restaurant (demonstrating moderate-level cooking skills: Quick serve, grilling, frying, etc.)
Must successfully obtain SERVSafe Certification or equivalent within 30 days of being hired
Knowledge of cooking procedures, safety, and sanitation
Experience on multiple stations in the kitchen preferred
Excellent knife skills
Able to lift 35 lbs. or more
Supporting other cooks and working in a team environment
Must be mobile and able to stand for extended periods, to stoop, kneel, and crouch
Must be available to work varied hours/days, including nights, weekends, holidays, and bad weather conditionsmust be flexible
Click Here to Apply
