Cook II

Responsibilities and Duties:

Prepare and cook menu items according to standardized recipes, portion sizes, and quality standards.

• Set up, operate, and maintain assigned kitchen stations (grill, sauté, pantry, oven, etc.).
• Monitor food production to ensure timeliness, consistency, and presentation quality.
• Follow proper food handling, storage, and sanitation procedures in compliance with health and safety regulations.
• Assist in the preparation of ingredients such as chopping, marinating, measuring, and portioning.
• Maintain cleanliness and organization of the workstation, equipment, and kitchen areas.
• Assist in inventory control, including receiving, rotating, and storing ingredients.
• Communicate effectively with kitchen staff to ensure smooth workflow and service.
• Train or guide Cook I and other junior kitchen staff as needed.
• Report equipment malfunctions or supply shortages to supervisors.

Qualifications:

High school diploma or equivalent (preferred).

• 2-3 years of professional cooking experience or equivalent culinary training.
• Knowledge of various cooking techniques, kitchen equipment, and food production methods.
• Ability to follow recipes and production guidelines accurately.
• Strong understanding of food safety and sanitation standards.
• Ability to work in a fast-paced environment and manage multiple tasks.
• Good communication and teamwork skills

Physical requirements:

• Ability to stand for extended periods.
• Ability to lift up to 40 lbs.
• Ability to work in hot, cold, and fast-paced environments

Work Environment:

• Commercial kitchen setting.
• Evening, weekend, and holiday shifts may be required based on operational needs.