Cook II

Cook

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.

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