Cook II

Auberge Collection•Dallas, TX

10d

About The Position

The Cook II prepares and executes menu items consistently, accurately, and efficiently while managing assigned kitchen stations. The role ensures dishes are prepared and served with proper timing, quality, and presentation, and supports overall kitchen operations. The position operates an assigned kitchen station independently during preparation and service, prepares menu items according to recipes and standards, manages ticket flow, and communicates with the expeditor and kitchen leadership. It also includes station preparation and inventory monitoring, maintaining a clean and organized workstation, following food safety and sanitation requirements, and supporting Cook III team members with guidance and technique instruction.

Requirements

Strong knife skills and cooking techniques.
Ability to work independently on a station.
Understanding of food safety and sanitation standards.
Ability to follow recipes accurately.
Flexible schedule, including weekends and holidays.
Food handler certification required on or before the start date.

Nice To Haves

1–2 years of culinary experience preferred.

Responsibilities

Operate an assigned kitchen station independently during preparation and service periods.
Prepare and cook menu items according to recipes, portioning, and plating standards.
Ensure dishes meet quality, temperature, timing, and presentation standards.
Manage ticket flow and prioritize orders according to service timing.
Communicate order status with the expeditor and kitchen leadership.
Taste, season, and adjust dishes to maintain consistency.
Prepare sauces, garnishes, proteins, and station-specific components.
Maintain workstation cleanliness and organization throughout service.
Monitor station inventory levels and communicate shortages.
Assist with daily preparation for future service periods.
Follow food safety, sanitation, and HACCP standards.
Support Cook III team members with guidance and technique instruction.