Cook 2

Cook 2 / Prep Cook Classification: Hourly / Non-Exempt Typical Experience: 1–4 years Reports To: Prep Supervisor, Chef de Tournant, or Sous Chef Primary Focus: Independently work multiple stations, support prep and service, and begin taking ownership of portions of the kitchen. Core Responsibilities Can independently work at least 2 stations Completes prep, setup, service, breakdown, and cleaning with minimal supervision Prepares ingredients, sauces, and components to recipe specifications Checks and rotates walk‑in and dry storage items daily Assists with events, banquets, and high‑volume service Supports newer cooks and answers basic questions Communicates shortages, spoilage, low pars, and prep concerns Owns one meaningful area of responsibility in the kitchen Growth Path Cook 2 / Prep Cook → Cook 3 or Prep Supervisor Success Criteria for Advancement Consistently work multiple stations independently Lead breakdowns, station resets, and small side‑work tasks Train newer cooks or stewards successfully Take initiative and solve small problems independently Demonstrate readiness to begin functioning as a leader on the line or in prep Evaluation Focus Recipe Adherence Portion Control Quality & Consistency Time Management Proper Storage & Labeling Collaboration More than just an equal opportunity employer, Brechtel Hospitality enthusiastically celebrates the powerful and profound diversity of our team. We believe that talent, drive and experience are the only relevant criterion for considering new team members. We use eVerify to confirm U.S. Employment eligibility. #J-18808-Ljbffr Copper Vine