Culinary Specialist

As a key member of our culinary team, the Cook II will be responsible for preparing high-quality meals that meet the standards of our institution. This role requires a strong understanding of standardized recipes, kitchen operations, and food safety protocols.

• Prepare meals that meet quality and quantity standards, utilizing standardized recipes and kitchen equipment.
• Monitor food supplies and ensure that quantities correspond with daily recipe and production requirements.
• Assist the Executive Chef in developing new menu items and maintaining existing ones.
• Train and supervise pantry staff, ensuring that they are equipped to perform their duties effectively.
• Support the Lead Cook in catering events and other special occasions.
• Maintain a clean and organized kitchen environment, adhering to food safety and sanitation standards.
• Collaborate with other kitchen staff to ensure seamless meal preparation and service.

• High School Diploma or equivalent experience.
• 2 years of high-volume restaurant, hotel, or institutional culinary experience.
• ServSafe certification.
• Ability to lift 50 pounds and work in a fast-paced environment.