Cook II

Responsibilities and Duties:

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.

Qualifications:

High school diploma or equivalent (preferred).

• 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

Physical requirements:

• Ability to stand for extended periods.

• Ability to lift up to 40 lbs.

• Ability to work in hot, cold, and fast-paced environments

Work Environment:

• Commercial kitchen setting.

• Evening, weekend, and holiday shifts may be required based on operational needs.

Equal Opportunity Employer

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