Cook II - Staff Cafeteria
About The Position
The Cook II is responsible for preparing foods listed on menus in an assigned kitchen outlet, including foods that are grilled, fried, broiled, baked, boiled, braised, poached, or prepared in the pantry. The cook ensures food is prepared to customer and chef specifications, plates and pans are aesthetically appealing, and sauces are appropriately selected and placed on menu entrees. The position helps provide superior guest service by building and retaining guest relations and mentoring team members. It also supports efficient kitchen operations through food preparation, assisting coworkers, maintaining and sanitizing work areas, properly storing food, keeping supplies stocked, and ensuring equipment is in good working condition. The cook may assist with special events, including cooking, carving, setup, and teardown, and performs other assigned duties. The position requires a high school diploma or equivalent. A culinary apprenticeship, an associate degree from a culinary institution, or an equivalent qualification with some industry experience is preferred. The employee must obtain and maintain required licenses and certifications, pass a background check and drug screening, and be at least 18 years old. Work may involve flexible shifts, weekends, and holidays.
Requirements
- High school diploma or equivalent; related education and experience may be interchangeable on a year-for-year basis.
- Must obtain and maintain all required licenses and certifications per Federal, State, and Virginia Lottery requirements.
- Must successfully pass a background check.
- Must successfully pass drug screening.
- Must be at least 18 years of age.
- Must be able to work weekends and holidays, as well as flexible shifts.
- Basic food preparation knowledge and line work experience.
- Knowledge of kitchen equipment.
- Knowledge of international cuisines.
- Ability to communicate effectively with all levels of employees and guests.
- Ability to use equipment associated with the position, including choppers, slicers, mixers, and grinders.
- Ability to work varying shifts and schedules as needed.
Nice To Haves
- A culinary apprenticeship, an associate degree from a culinary institution, or an equivalent qualification with some industry experience.
Responsibilities
- Prepare menu foods by grilling, frying, broiling, baking, boiling, braising, poaching, or pantry preparation.
- Ensure food is cooked to customer and chef specifications and plates or pans are aesthetically appealing.
- Recognize sauces and place them appropriately on entrees featured on daily menus.
- Season food according to recipes or company needs.
- Assist other cooks during food assembly and help coworkers ensure efficient kitchen operation.
- Keep workstations neat and clean; clean and sanitize work and public spaces and food preparation areas.
- Store food properly, including food remaining from a previous function.
- Keep items fully stocked and ensure equipment is in good working condition.
- Properly close down workstations and clean up before the shift ends.
- Report equipment safety failures, hazardous areas, and accidents.
- Assist with special events or parties, including carving, cooking, and setting up or tearing down stations and work areas.
- Attend and participate in meetings and complete assigned follow-up.
- Build and retain guest relations, contribute to a welcoming guest experience, and mentor team members in providing superior guest service.
- Perform work regularly and predictably and complete other duties as assigned.
Benefits
- The company describes a comprehensive benefits package intended to support team members' health, future planning, and work-life balance; benefits may vary with employment status.
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What This Job Offers
Job Type
Full-time
Career Level
Entry Level
Education Level
High school or GED
