Cook II

All Career•Pine Mountain, GA

22h•Onsite

About The Position

The Cook II is responsible for preparing and cooking menu items according to standardized recipes, portion sizes, and quality standards. This role involves operating and maintaining kitchen stations, monitoring food production, and ensuring adherence to food safety and sanitation regulations. The Cook II also assists with ingredient preparation, inventory control, and maintaining a clean and organized work environment. Effective communication and teamwork are essential, and this role may involve training junior staff and reporting equipment or supply issues.

Requirements

2–3 years of professional cooking experience or equivalent culinary training.
Knowledge of various cooking techniques, kitchen equipment, and food production methods.
Ability to follow recipes and production guidelines accurately.
Strong understanding of food safety and sanitation standards.
Ability to work in a fast-paced environment and manage multiple tasks.
Good communication and teamwork skills

Nice To Haves

High school diploma or equivalent (preferred).

Responsibilities

Prepare and cook menu items according to standardized recipes, portion sizes, and quality standards.
Set up, operate, and maintain assigned kitchen stations (grill, sauté, pantry, oven, etc.).
Monitor food production to ensure timeliness, consistency, and presentation quality.
Follow proper food handling, storage, and sanitation procedures in compliance with health and safety regulations.
Assist in the preparation of ingredients such as chopping, marinating, measuring, and portioning.
Maintain cleanliness and organization of the workstation, equipment, and kitchen areas.
Assist in inventory control, including receiving, rotating, and storing ingredients.
Communicate effectively with kitchen staff to ensure smooth workflow and service.
Train or guide Cook I and other junior kitchen staff as needed.
Report equipment malfunctions or supply shortages to supervisors.