The Cook II prepares high-quality menu items according to designated recipes and quality standards, manages guest orders, and contributes to a positive dining experience. The role calls for knowledge of advanced cooking techniques such as preparing sauces, roasting, grilling, and plating, and may require independently working a station. The Cook II checks food for quality and presentation, keeps stations stocked and sanitary, and follows food handling, storage, and safety protocols. The position may also involve handling multiple orders, assisting with training, and performing minor supervisory duties. The schedule requires open availability for days, nights, weekends, and holidays.
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Job Type
Full-time
Career Level
Mid Level
Education Level
No Education Listed