Cook 2 - Loft94

Jamul•Jamul, CA

1d•Onsite

About The Position

This position is responsible for preparing and cooking food according to departmental standards and recipes, ensuring quality, cleanliness, and attractiveness. The role involves working with various kitchen equipment, understanding cooking fundamentals, and adhering to all policies and regulations. The Cook 2 will partner with culinary leadership to ensure a coordinated workflow, meet business demands, and achieve customer satisfaction. This role also includes inventory management, knife skills, and assisting in other food and beverage venues as needed. The position requires attending departmental and company training, maintaining a clean and safe work area, and adhering to uniform and appearance requirements, including wearing slip-resistant safety shoes.

Requirements

Must be at least 21 years of age.
A minimum of one year of related experience and/or training; or equivalent combination of education and experience.
Knowledge of applicable food preparation methods and measures for assigned function.
Ability to earn and maintain a current Food Handlers Card.
Must be able to acquire and maintain appropriate gaming license.
Ability to read and interpret documents In English, such as safety rules, operating and maintenance instructions, and procedure manuals.
Ability to read and communicate verbally in English.
Ability to add, subtract, multiply, and divide into all units of measure, using whole numbers, common fractions, and decimals.
Ability to perform these operations using units of American money and weight measurement, volume, and distance.
Must be able to efficiently and accurately count money and gaming chips and make a change.
Possess the ability to operate an adding machine and have basic computer skills.
Ability to apply commonsense understanding to carry out instructions furnished in written, oral, or diagram form.
Ability to deal with problems involving several concrete variables in standardized situations.

Nice To Haves

Written communication skills in English may also be required.

Responsibilities

Provide friendly, fast, and helpful customer service to all guests and team members.
Follow recipes to prepare and/or cook food to meet departmental standards or as directed.
Measure and convert recipes without affecting quality.
Perform assigned functions within the kitchen such as broiler, sauté, prep and production when needed.
Accepts direction during day-to-day operations to ensure culinary standards and operational guidelines including kitchen areas, food preparation activities and facilities are met.
Efficient preparation of all food related items based on established recipes and plating procedures for both batch and individual plated with attention to maintaining appropriate volume, quality, cleanliness, and attractiveness.
Knowledge/understanding of kitchen equipment to include safe operations and regulation of temperatures for proficient cooking times and temperatures.
Understands fundamentals of soups, sauces, starches, thickeners, and emulsifiers.
Must adhere to regulatory, department and company policies.
Partners with culinary leadership to work as a team to ensure coordinated workflow during shift to meet business demands and ensure customer satisfaction.
Must be familiar with and have exposure to prep list.
Take inventories.
Exhibit intermediate knife skills, classic cuts, and sharpening.
Assist in operation of other food and beverage venues as needed.
Attend all departmental and company training programs or meetings as directed.
Properly maintains, cleans and sanitizes equipment and work areas to meet departmental standards or as directed.
Perform all job duties in a safe and responsible manner.
Meet department uniform, appearance, and grooming requirements. This includes purchasing and wearing slip resistant safety shoes when performing all job duties.
Perform other job related and compatible duties as assigned.