The Cook II prepares high-quality menu items according to designated recipes and quality standards, manages guest orders efficiently, and contributes to a positive dining experience. The role requires knowledge of advanced cooking techniques, including sauces, roasting, grilling, and plating, and may involve independently working a station as needed. The Cook II inspects dishes before service, keeps food stations stocked, clean, and sanitary, and follows food handling, storage, and safety protocols. The position also involves managing multiple orders, assisting with training, taking on minor supervisory duties as needed, and complying with health, safety, sanitation, and alcohol-awareness regulations.
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Job Type
Full-time
Career Level
Mid Level
Education Level
No Education Listed