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.