Cook II - Food Court

JACK Entertainment•Cleveland, OH

19h

About The Position

The Cook II prepares menu items quickly and safely according to established recipes and standards, coordinating with team members, line cooks, and expeditors about menu availability and readiness. The role supports kitchen operations by maintaining food quality and sanitation, controlling production and waste, and ensuring proper handling and storage of ingredients, prepared food, and leftovers. The Cook II also supports and cross-trains team members, assists Cook III and Sous Chef, and may provide relief assistance to Sous Chefs across kitchen areas.

Requirements

High school diploma or equivalent.
At least 3 years of previous culinary cooking or preparation experience.
Excellent leadership, customer service, and communication skills.
Knowledge of kitchen sanitation and kitchen equipment operation and maintenance.
Ability to work independently.
Ability to work any day of the week and any shift, including weekends and holidays.
Ability to sit, stand, or walk for extended periods, including four hours.
Ability to move throughout the property and between floors using stairways of at least 20 steps or an escalator.
Ability to lift and carry up to 50 pounds and to push, pull, reach, bend, twist, stoop, and kneel.
Ability to respond to visual and aural cues.
Manual dexterity to operate a computer and other necessary office equipment.
Ability to tolerate areas with dust, loud noises, and bright lights.
Ability to manage several projects at once and adapt to changing priorities and unforeseen obstacles.
Ability to speak distinctly and persuasively.
Ability to read, write, speak, and understand English.
Must be at least 21 years of age and present a well-groomed appearance.

Responsibilities

Communicate with team members, line cooks, and expeditors about menu item availability and preparedness.
Prepare menu items quickly and sanitarily according to established recipes and standards.
Ensure team members clean their work areas during their duties and assist with cleaning elsewhere.
Cross-train, encourage, reinforce, and support team members within the department.
Control food production, including cooking methods, time, temperature, sanitation, handling, and storage of prepared food and leftovers.
Store and handle perishable products correctly while maintaining quality, security, value, and integrity.
Oversee the proper care, storage, use, and cleaning of tools and equipment.
Provide relief assistance to Sous Chefs and assist in all kitchen areas as needed.
Identify and correct product discrepancies and variations in quality, standards, and specifications.
Complete station checklists and par sheets one hour before the end of the shift.
Prepare for rush periods, keep work on schedule, and control waste at the end of service.
Assist Cook III and Sous Chef with kitchen operations and execute assigned duties.