Cook 2 (Grille, Saute, Broil, Raw Bar) - Saltine, Hilton Norfolk The Main
About The Position
The Cook II prepares food according to production requirements and standard recipes, most often working at the grill, broil, sauté, and raw bar stations. The position is responsible for setting up the assigned station, producing food that meets quality standards and recipe specifications, and maintaining a clean, sanitary, and safe work area. Exemplary attendance is expected. The Cook II prepares the station for each shift, including setting up to par levels, completing food preparation and freezer pulls, and communicating out-of-stock items or potential shortages. The role includes dating and rotating food containers, maintaining proper temperatures for perishables, inspecting and cleaning equipment, reporting needed repairs, and performing routine equipment maintenance. Unused food must be covered, dated, and returned to designated storage areas. The Cook II follows ticket-time standards, completes the station closing checklist, and supports a smooth transition to the next shift. Associates are expected to follow property standards, attendance and appearance guidelines, company service culture, safety policies, and department standards. They should use approved tools and checklists, work efficiently and attentively, keep their area organized, report deficiencies or unsafe conditions, and collaborate professionally with guests, coworkers, and supervisors. Other duties may be assigned.
Requirements
- Able to read, write, and speak basic English.
- Able to apply basic arithmetic, including addition, subtraction, multiplication, and division, for tasks such as dilution ratios and portion control.
- Able to understand and carry out simple one- or two-step instructions and work in standardized situations with little or no variation.
- Able to push, stand, stoop, bend, and repetitively lift items weighing up to 50–70 pounds throughout the shift.
- Good attitude and work ethic to support operating efficiency and guest satisfaction standards.
- Able to work a flexible schedule, including weekends and holidays as required.
- Able to work in a high-stress, fast-paced environment.
- Able to work safely and efficiently in extreme kitchen heat conditions.
- Full knowledge of proper cooking techniques to ensure safe food handling and consistent adherence to recipes.
Nice To Haves
- At least 2 years of experience working in a high-volume kitchen is preferred.
Responsibilities
- Prepare food in accordance with production requirements and standard recipes, typically at grill, broil, sauté, and raw bar stations.
- Set up the assigned station to par levels, complete preparation and freezer pulls, and set up the line.
- Communicate out-of-stock items and potential shortages.
- Date and rotate food containers and keep perishables at proper temperatures.
- Inspect equipment daily for cleanliness and report needed repairs to the immediate supervisor.
- Perform routine maintenance and cleaning on line equipment.
- Cover, date, and return unused food items to designated storage areas for the next shift.
- Produce food according to recipe specifications and ticket-time standards.
- Complete the station closing checklist to support setup and transition for the next shift.
- Follow food, cleanliness, safety, appearance, attendance, and service standards.
- Keep the work area clean and organized and report deficiencies or unsafe conditions.
- Use approved tools and checklists, work efficiently, and collaborate professionally with guests, associates, and supervisors.
- Perform other duties as assigned.
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What This Job Offers
Job Type
Full-time
Career Level
Entry Level
Education Level
No Education Listed
