Cook II

SUMMARY

A Cook II is a mid-level culinary professional who bridges the gap between prep work and Sous Chef. They independently manage specific kitchen stations, execute standardized recipes, maintain strict food safety standards, and ensure dishes are consistently prepared and presented during busy service hours.

Duties/Responsibilities:

• Set up, stock, and operate assigned stations (e.g., sauté, grill, pantry) efficiently for daily service.
• Prepare, season, and garnish food items accurately according to established menus, recipes, and portion controls.
• Perform intermediate prep tasks, including basic butchery, sauce preparations, and ingredient execution.
• Taste dishes to verify flavor, texture, and correct temperature before plating and serving.
• Adhere to health and hygiene standards, including proper food storage, date labeling, and routine workspace sanitization.
• Monitor food supplies on the line, restock workstations, and communicate low-inventory items to the sous chef.
• Prepare and cook menu items to order following established recipes, portion controls, and presentation standards.
• Ensure consistent food quality, check ingredient freshness, and assist with inventory management and food rotation.
• Strictly adhere to HACCP, ServeSafe, and local health department regulations to maintain a clean, safe workspace.
• Ensure ingredients and final products are fresh.
• Handle and store ingredients and food.
• Execute opening and closing procedures.
• Accommodate guests’ special requests.
• Operate kitchen equipment such as broilers, ovens, grills and fryers.
• Prepare enough food products in accordance with production plan or forecast needs.
• Requisitions inventory and receive supplies as necessary for daily production.
• Process all tickets orders off P.O.S.
• Maintains flexibility to take on new and different tasks as directed by the department manager.   
• Attend staff meetings.

 Skills/ Abilities: 

• Advanced knowledge of commercial kitchen equipment, knife skills, food safety guidelines, and basic math for scaling recipes
• Attention to detail.
• Strong knife skills, mastery of core cooking methods (grilling, frying, sautéing, baking), and basic sauce and butchery knowledge.
• Ability to work collaboratively in a fast-paced environment and communicate effectively with front- and back-of-house staff.

• Able to work flexible working hours, including weekends, evenings and holidays.

Education/Experience: 

• One to Three years’ experience of related professional experience in a fast-paced commercial kitchen.  
• Current county/state Food Handler’s Permit or Serve Safe certification.
• Must be able to pass a background check.

Physical Requirements:

• Must be able to stand for extended periods, lift heavy objects (often 50 lbs.), and work effectively in hot, high-pressure environments.
• Requires working quickly under pressure while maintaining extreme attention to detail and food quality.
• Must be able to physically reach, bend, stoop and kneel.
• Must be able to work under variable temperature conditions (extreme heat or cold).
• Repetitive movements.
• Regular exposure to high temperatures, loud environments, sharp tools, and cleaning chemicals.

Ventana Canyon is an equal opportunity employer that is committed to diversity and inclusion in the workplace. We prohibit discrimination and harassment of any kind based on race, color, sex, religion, sexual orientation, national origin, disability, genetic information, pregnancy, or any other protected characteristic as outlined by federal, state, or local laws.

This policy applies to all employment practices within our organization, including hiring, recruiting, promotion, termination, layoff, recall, leave of absence, compensation, benefits, training, and apprenticeship. Ventana Canyon makes hiring decisions based solely on qualifications, merit, and business needs at the time.