Cooks II will be responsible for following all F&B standard operating procedures, following all F&B recipe standards to include preparing, seasoning, and cooking soups, meats, vegetables, desserts, and other food items in a restaurant, taking stock of food and alerting Sous Chef of low inventory items, and operating, maintaining, and properly cleaning deep fryer, broiler, stove, steamer, food processor, oven, steam table, and flat top grill. Please see the attached Job Description for additional information.
Experience Required: Yes
Months of Experience Required: 12
Special Requirements: The Petitioner will consider for employment any person who possesses at least one (1) year of culinary experience in a fine-dining or high-volume environment at a high-end restaurant, resort, or private club. Applicant must complete pre-employment background check.
Number of Hours Per Week: 35
Work Schedule (Start/End time): 8:00 A.M. – 3:00 P.M.