Cook II

JACK Entertainment•Cleveland, OH

1d•Onsite

About The Position

This role involves the fast and sanitary preparation of all menu items following established recipes and standards. The Cook II is responsible for controlling food production, including proper cooking methods, cooking time, and temperature, while ensuring sanitation, handling, and storage of prepared food and leftovers. The position requires demonstrating competent product knowledge, overseeing the proper care and cleaning of all tools and equipment, and recognizing and correcting product discrepancies. Additionally, the Cook II will communicate with team members, cross-train colleagues, assist with cleaning duties, and provide relief assistance to Sous Chefs and Cook III, executing all assigned duties efficiently, especially during rush periods.

Requirements

Must be able to work independently.
Must be able to sit, stand or walk for long periods of time (4 hours).
Must be able to maneuver throughout all areas of the property and from floor to floor either by stairways (minimum of 20 steps) or escalator.
Must be able to lift and carry up to 50 lbs.; and, have the ability to push, pull, reach, bend, twist, stoop and kneel.
Respond to visual and aural cues.
Must have the manual dexterity to operate a computer and other necessary office equipment.
Must be able to tolerate areas containing dust, loud noises and bright lights.
Must be able to work varied shifts, weekends and holidays as needed.
Ability to simultaneously manage several projects, and not be frustrated by changing priorities and unforeseen obstacles to achieving objectives.
Ability to speak distinctly and persuasively.
Must be able to read, write, speak, and understand English.
High School Diploma or equivalent required.
Minimum 3 years previous experience in culinary cooking/preparation.
Must have excellent leadership and customer service/communication skills.
Must have knowledge of kitchen sanitation, operation and maintenance of kitchen equipment.
Must be able to work any day of the week and any shift, including holidays and weekends.
Must present a well-groomed appearance.
Must be 21 years of age.

Responsibilities

Communicates with fellow team members, line cooks and expeditors concerning menu item availability and preparedness.
Responsible for fast and sanitary preparation of all menu items following established recipes and standards.
Ensure team members to clean their areas as they perform their duties and assist with cleaning in other areas.
Cross-train those within your department while encouraging, reinforcing and supporting your team members.
Controls food production to include proper cooking methods, cooking time and temperature, ensuring sanitation, handling and storage of prepared food and leftovers.
Demonstrates competent product knowledge by correct storing and handling of all perishables, maintaining quality, security, value and integrity.
Oversees proper care, storage, use and cleaning of all tools and equipment.
Able to provide relief assist Sous Chefs while providing assistance in all kitchen areas and other duties as assigned.
Recognizes and corrects any product discrepancies and variations in quality, standards and specifications.
Completes station checklist and par sheets one hour prior to completion of shift.
Prepares for rush period of work without getting behind and control’s waste at end of service.
Assist Cook III and Sous Chef with operation of Kitchen, properly execute all duties and assignments.