Cook 2 - Winter 26-27

Cook 2 - Winter 26-27Cook 2 participates in the preparation, production & service of menu items according to the direction of their manager. The Cook 2 is responsible for preparing and cooking a variety of food items following established recipes and safety standards. This position requires maintaining cleanliness and organization in the kitchen while ensuring food is prepared in a timely manner and to the highest quality standards. This position reports to the Chef de Cuisine.Essential Job Functions / Key Job ResponsibilitiesMaintain a clean and sanitary work environment, participate in pre and post shift cleaning and organization to include but not limited to kitchen equipment, walk in fridge/freezer storage, dry storage, trash, recycle, mopping, sweepingPrepare & serve food items according to standardized recipes and chef specificationsFollow daily preparation list to ensure items are ready for serviceAssist with storage of food deliveriesReport any problems with food product, kitchen equipment or work area to a Chef/Sous chefWork a food station during service, including direct guest interaction if working in a guest facing restaurantEnsure Manager is aware of guest comments and concernsSafely operate and train others on the operation of various kitchen equipment to include oven, grill, flattop, soup kettles, slicers, robo-coupe, immersion blenderEnsure accurate portion sizes and presentation of dishes to meet both quality standards and customer expectationsManage cooking times to ensure food is prepared and served in a timely manner, especially during peak hoursWork closely with kitchen team members to ensure smooth operation and effective communication during food serviceOther duties as assignedEducation & Experience RequirementsCulinary school graduate preferredOne to two years of experience in a commercial kitchen preferredServ Safe or similar food safety course certification is preferredKnowledge, Skills & AbilitiesProficient written and verbal communication skills in English - Spanish a plusProficient experience in guest facing rolesKnowledge of a variety of cooking techniques to include baking, broiling, grilling, sauté, roasting, blanching and moreKnowledge of food handling, safety and other restaurant guidelinesKnowledge of simple sauce and dressingStrong analytical and problem-solving skillsExcellent time management skillsAbility to manage difficult or emotional situations whether they be customer or employee relatedAbility to work under stressful circumstancesAbility to quickly adapt to changes in processes, customer flow, environments, and tasksAbility to engage with customers in a positive and helpful mannerAbility to work in collaboration with others to achieve team goalsWork Environment & Physical DemandsAbility to reach, crouch, kneel, smell, taste, stand, walk or be on your feet for extended periods of time.Regularly work in wet, hot and humid conditions for extended periods of time and may be required to walk on slippery and uneven surfaces.Must be able to frequently lift, push or pull up to 50 lbs. individually or with assistance.Job BenefitsPaid Time Off ProgramsPaid Leave ProgramsEmployee Ski Pass and Dependent Ski PassesOther company perksAspen One is an equal opportunity employer (Minority/Female/Disabled/Veteran). At Aspen One, inclusion, equity, and diversity are fundamental to fulfilling our vision of building a better workplace and better world. From our hiring practices through the entire employee experience, we embrace and celebrate the unique experiences, perspectives and cultural backgrounds that each employee brings to the workplace. We encourage diverse points of view which allows us to develop innovative solutions to the ever-evolving world of work. Aspen One strives to foster an environment where our employees feel respected, valued and empowered, and our team members are at the forefront of helping us promote and sustain an inclusive workplace that works for all.