Culinary - Line Cook 2
About The Position
The Cook II is an experienced culinary professional responsible for executing menu items with a higher level of technical skill, consistency, and independence in support of Vinarosa Resort’s luxury dining standards. This role contributes directly to exceptional guest experiences through accurate preparation, refined presentation, and adherence to established recipes and food safety requirements across restaurant, bar, and banquet operations. The Cook II supports service flow by maintaining station readiness and assisting with training and guidance of junior kitchen team members as directed. Attention to detail, professionalism, and strong time management are essential to success in this role. The position supports operational efficiency, waste reduction, and quality control through disciplined execution. By upholding brand standards and collaborating effectively with culinary and front-of-house teams, the Cook II reinforces guest trust and consistent dining quality.
Requirements
- Minimum of 2 years of cooking experience in a hotel, resort, or high-volume restaurant environment preferred
- Proficiency in multiple cooking techniques and station operations
- Strong working knowledge of food safety, sanitation, and kitchen best practices
- Ability to follow and execute recipes with precision and consistency
- Effective communication, organization, and teamwork skills
Responsibilities
- Prepare and cook menu items independently according to established recipes and plating standards
- Maintain consistent food quality, taste, temperature, and presentation during all service periods
- Operate assigned station with minimal supervision during high-volume service
- Support mise en place planning and execution to ensure station readiness
- Assist with training and mentoring of Cook I and prep staff as directed
- Execute banquet and special event food production assignments accurately
- Follow all food safety, sanitation, and HACCP standards without exception
- Ensure proper storage, labeling, dating, and FIFO rotation of food products
- Maintain clean, organized, and sanitary workstations and equipment
- Communicate product shortages, quality issues, or equipment concerns promptly
- Support inventory awareness, receiving, and stocking as assigned
- Minimize waste through proper portion control and efficient ingredient use
- Collaborate closely with culinary leadership and service teams to support service flow
- Demonstrate accountability, integrity, and professionalism in daily kitchen operations
- Maintain a guest-first mindset through consistent execution and quality standards
- Serve as a positive role model for junior culinary team members
- Communicate calmly and effectively in fast-paced, high-pressure environments
- Take ownership of assigned stations and responsibilities
- Collaborate respectfully with cross-functional teams to support seamless service
- Support a culture of continuous improvement, teamwork, and operational excellence
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
No Education Listed
