Cook II - Food Court

JACK Entertainment•Cleveland, OH

10d

About The Position

The Cook II is responsible for preparing food court menu items quickly and hygienically according to established recipes and standards. The role coordinates with team members, line cooks, and expeditors about menu availability and readiness; manages food production, cooking methods, times, temperatures, sanitation, and food storage; and maintains the quality and integrity of perishable products. The Cook II also supports team training, cleanliness, kitchen equipment care, and kitchen operations, including providing relief assistance to Sous Chefs and assisting Cook III and Sous Chef with duties as assigned. The position requires working any day or shift, including weekends and holidays as needed. Candidates must be at least 21 years old, have a high school diploma or equivalent, and have at least three years of culinary cooking or preparation experience. No license is required.

Requirements

High school diploma or equivalent.
At least 3 years of previous culinary cooking or preparation experience.
Excellent leadership, customer service, and communication skills.
Knowledge of kitchen sanitation and the operation and maintenance of kitchen equipment.
Ability to work independently.
Ability to work any day of the week and any shift, including weekends and holidays.
Must be at least 21 years old.
Must present a well-groomed appearance.
Ability to manage several projects at once and adapt to changing priorities and unforeseen obstacles.
Ability to speak distinctly and persuasively; ability to read, write, speak, and understand English.
Ability to sit, stand, or walk for long periods, including up to 4 hours; maneuver throughout the property and between floors by stairs (minimum 20 steps) or escalator; lift and carry up to 50 pounds; and push, pull, reach, bend, twist, stoop, and kneel.
Ability to respond to visual and aural cues and operate a computer and other necessary office equipment.
Ability to tolerate areas containing dust, loud noises, and bright lights.

Responsibilities

Communicate with team members, line cooks, and expeditors about menu item availability and preparedness.
Prepare menu items quickly and hygienically according to established recipes and standards.
Ensure team members clean their work areas and assist with cleaning other areas.
Cross-train department team members and encourage, reinforce, and support them.
Control food production, including cooking methods, cooking time and temperature, sanitation, handling, and storage of prepared food and leftovers.
Store and handle perishables correctly to maintain quality, security, value, and integrity.
Oversee the proper care, storage, use, and cleaning of tools and equipment.
Provide relief assistance to Sous Chefs and assist in kitchen areas and other duties as assigned.
Recognize and correct product discrepancies and variations in quality, standards, and specifications.
Complete station checklists and par sheets one hour before the end of the shift.
Prepare for rush periods, keep work on schedule, and control waste at the end of service.
Assist Cook III and Sous Chef with kitchen operations and execute assigned duties.