Fine Dining Cook 2 - FT

WE LOVE OUR WORK.

• Prepares and cooks menu items for batch and individual plated service in accordance with established recipes, portion standards, and plating guidelines. 

• Performs assigned kitchen functions including broiler, sauté, pantry, prep, expo, and production stations as needed. 

• Executes food preparation tasks such as washing, cutting, seasoning, cooking, carving, portioning, saucing, and garnishing with attention to quality and presentation. 

• Monitors food during cooking through tasting, visual checks, and temperature control to ensure proper doneness and consistency. 

• Operates kitchen equipment safely and efficiently, including ovens, grills, broilers, roasters, and steam kettles. 

• Demonstrates strong knife skills, including classic cuts, safe handling, and proper sharpening techniques. 

• Supports daily kitchen operations by following prep lists, taking inventory, and assisting with stock rotation and organization. 

• Partners with culinary leadership and team members to coordinate workflow, manage volume, and meet business demands. 

• Maintains compliance with food safety, sanitation, and safety standards while keeping work areas clean, organized, and hazard-free. 

• Acts as a role model through professionalism, teamwork, strong work ethic, and positive internal customer service. 

• Assists with operations in other food and beverage venues as needed and participates in required training and meetings. 

• Compiles required information, completes reports as assigned, and adheres to all company policies and procedures. 

• Performs additional duties as assigned to support productivity and efficient kitchen operations. 

BRING US YOUR BEST.

• Must be at least 18 years of age. 

• Working knowledge of food preparation methods including soups, sauces, meat and seafood cookery, breakfast, banquet, batch, and individual plated recipes. 

• One to two years of related culinary experience or training preferred, or an equivalent combination of education and experience. 

• Culinary Arts or college degree preferred but not required. 

• Strong interpersonal, communication, and teamwork skills; must be fluent and literate in English. 

• Physical ability to perform job duties with or without reasonable accommodation, including standing for extended periods and lifting, pushing, pulling, or carrying approximately 45–65 pounds in varying work environments.