Cook II

Number of Workers Requested:  15

Pantry-side cooking during service hours and grill/hot-side line cooking, including reading orders, food presentation and executing menu items in a timely manner. Once familiar with the correct processes for the kitchen, Cook II will be able to propose some of the dishes and preparations to the week’s menu and ensuring that the kitchen follows most accurate method of execution, always focusing on teamwork and the chef’s instructions. Job duties include: clean and prepare food items for service; cover, label and date food items for storage; maintain a constantly safe, clean and sanitary work environment; prepare foods according to recipes and/or house standards; practice proper food storage principles; understand and exhibit proper Garde-Manger skills to enhance appearance of food items; identify, handle and prepare various meats and fish to specifications; prepare line items in a timely manner with ease and efficiency. Worker must exhibit initiative, positive leadership skills and have a commitment to honesty, integrity, safety, professionalism, pride, and teamwork.