Cook II

Pacific Hospitality Group•Phoenix, AZ

9d•Onsite

About The Position

The Cook II is an experienced culinary professional responsible for the preparation, cooking, and presentation of high-quality food while ensuring compliance with established recipes, food safety standards, and operational procedures. Working with a high degree of independence, the Cook II supports daily kitchen operations, contributes to exceptional guest experiences, and serves as a resource for entry-level kitchen staff.

Requirements

High school diploma or equivalent preferred.
Minimum of two (2) years of culinary or food service experience in a restaurant, hotel, healthcare, senior living, catering, or institutional setting.
Working knowledge of food preparation techniques, cooking methods, and kitchen equipment.
Understanding of food safety, sanitation, and HACCP principles.
Ability to work independently and prioritize tasks in a fast-paced environment.
Strong organizational, communication, and teamwork skills.
Food Handler Certification or ServSafe Certification preferred.

Responsibilities

Prepare, cook, and present a variety of menu items according to standardized recipes, production schedules, and presentation standards, ensuring food quality, consistency, proper temperatures, and portion control.
Operate assigned kitchen stations independently while completing daily ingredient preparation, mise en place, and production planning to support efficient and timely service.
Lead and coordinate daily kitchen workflow by assigning tasks, supporting team members, and ensuring efficient operations during service; serve as the acting kitchen lead in the absence of the Sous Chef or Kitchen Manager, as assigned.
Train, mentor, and provide guidance to Cook III team members and other kitchen staff while fostering a positive, professional, and collaborative kitchen environment.
Prepare special orders and support banquet, catering, and special event functions, accommodating dietary restrictions and guest requests as required.
Monitor food quality, freshness, presentation, and production throughout service to ensure compliance with organizational standards and guest satisfaction.
Maintain compliance with all food safety, sanitation, HACCP, health department, and workplace safety regulations while ensuring kitchen workstations, equipment, storage areas, and food preparation areas remain clean, organized, and operational.
Manage inventory by monitoring stock levels, assisting with product requisitions, receiving and storing deliveries, and ensuring proper labeling, storage, and FIFO rotation of food products.
Control food costs and minimize waste through effective production planning, inventory management, proper food handling, ingredient utilization, and portion control.
Communicate effectively with culinary leadership and service staff regarding production schedules, inventory needs, purchasing requirements, equipment issues, staffing concerns, product shortages, and other operational needs.
Adhere to all company policies, standards, and procedures while contributing to a culture of teamwork, accountability, continuous improvement, and operational excellence.