Cook II

Summary

Responsible for overseeing all food presentation, inventory, and safety requirements.

Essential Duties and Responsibilities include the following. Other duties may be assigned.

• Prepares and cooks various types of cuisines using various cooking methods.
• Follows proper plate presentation and garnish set up for all dishes.
• Maintains par level on all prepared food products.
• Responsible for all food set-ups for the Brewery.
• Organizes and balances work load for food preparation crew.
• Works in a team environment, communicating with and assisting other department personnel with food requests and set-up.
• Communicates any problems and/or concerns to the Sous Chef and/or Brewery Executive Chef without delay.
• Organizes and cleans walk-in and reach-in storage units.
• Other duties and assignments as assigned by the Brewery Executive Chef.

Supervisory Responsibilities
None

Qualifications
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education and/or Experience
Education Level – High School Diploma or equivalent is required. 
Experience – Minimum 2 years experience in related field required. 

Language Skills
Ability to read and interpret documents such as safety rules and operating/procedure manuals. Ability to communicate with customers and other employees.

Mathematical Skills
Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent.

Reasoning Ability
Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to define problems, collect data, establish facts and draw valid conclusions.

Certificates, Licenses, Registrations
Class B Gaming License

Physical Demands
The physical demands described herein are representative of those that must be met by an employee to successfully perform the essential functions of this job.

• Must be able to stand for up to 8 hours
• Must be able to walk, maintain balance, and successfully navigate through and around a working kitchen and dining area.
• Must be able to sit, use hands to finger, handle, or feel, reach overhead with hands and arms, climb, balance, stoop, kneel, crouch, crawl, talk, and hear.
• Must be able to frequently lift and/or move up to 50 pounds.
• Specific vision abilities required include close vision, distance vision, color vision, peripheral vision, depth perception and the ability to adjust focus.

Work Environment
The work environment characteristics described here are representative of those employees encounter while performing the essential functions of this job. The employee is regularly exposed to tobacco smoke and may be exposed to loud noises and bright lights.