Cook II

Areas USA, Inc•Inglewood, CA

13d

About The Position

The Cook II prepares and cooks meats, seafood, poultry, vegetables, soups, and other hot food products, and prepares and portions ingredients before cooking. The role also handles food and final plate preparation, including plating and garnishing dishes. The Cook II is responsible for product quality, following recipes and kitchen standards, maintaining stocked line stations and a clean, sanitary workstation, and supporting kitchen preparation and closing tasks. The position reports to the Kitchen Manager/Concept Manager and is non-exempt.

Requirements

At least 2 years of experience in kitchen preparation and cooking.
At least 6 months of experience in a similar capacity.
Good communication skills.
A good teamwork approach to daily tasks.
Ability to communicate clearly with managers and kitchen and dining room personnel.
Ability to reach, bend, and stoop, and frequently lift up to 40 pounds.
Ability to work standing for extended periods, up to 10 hours.
Ability to meet the physical demands of the role, including regularly standing and using hands and fingers; frequently reaching, climbing, balancing, tasting, and smelling; and occasionally walking, stooping, kneeling, crouching, crawling, and lifting or moving up to 50 pounds.
Vision abilities including close, distance, color, and peripheral vision, depth perception, and the ability to focus.

Responsibilities

Prepare meats, seafood, poultry, vegetables, and other foods for cooking using broilers, ovens, grills, fryers, and other kitchen equipment.
Take responsibility for the quality of products served.
Follow standard portion sizes, cooking methods, quality standards, and kitchen rules, policies, and procedures.
Stock and maintain sufficient food products at line stations for smooth service.
Portion food products according to standard portion sizes and recipe specifications.
Maintain a clean and sanitary workstation, including kitchen tables, shelves, cooking equipment, and refrigeration equipment.
Prepare items for broiling, grilling, frying, sautéing, and other cooking methods by portioning, battering, breading, seasoning, or marinating.
Follow proper plate presentation and garnish setup for all dishes.
Assist with food preparation assignments during off-peak periods as needed.
Close the kitchen and kitchen stations according to the closing checklist, and assist others with closing.
Attend scheduled employee meetings and bring suggestions for improvement.
Perform other related duties as assigned by the Kitchen Manager or manager-on-duty.