Employee Dining Room Cook II - The Little Nell

Employee Dining Room Cook II - The Little Nell

The Employee Dining Room Cook II participates in the preparation, production & service of menu items according to the direction of their Manager. The Cook II 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. Shift runs from 11:00am-7:00pm. This position reports to the Chef de Cuisine.

Applications for this position will be accepted until June 21, 2026.

• Maintain 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, sweeping

• Prepare & serve food items according to standardized recipes and chef specifications

• Follow daily preparation list to ensure items are ready for service

• Assist with storage of food deliveries

• Report any problems with food product, kitchen equipment or work area to a Chef/Sous chef

• Safely operate and train others on the operation of various kitchen equipment to include oven, grill, flattop, soup kettles, slicers, robo-coupe, immersion blender

• Ensure accurate portion sizes and presentation of dishes to meet both quality standards and establishment expectations

• Manage cooking times to ensure food is prepared and served in a timely manner, especially during peak hours

• Work closely with kitchen team members to ensure smooth operation and effective communication during shift

• Other duties as assigned

• Culinary School graduate preferred

• 1-2 year(s) of experience in a commercial kitchen preferred

• ServSafe or similar food safety course certification is preferred

• Proficient written and verbal communication English skills, Spanish a plus

• Knowledge of a variety of cooking techniques to include baking, broiling, grilling, sauté, roasting, blanching and more

• Knowledge of food handling, safety and other restaurant guidelines

• Knowledge of simple sauce and dressing

• Strong analytical and problem-solving skills

• Excellent time management skills

• Ability to manage difficult or emotional situations whether they be customer or employee related

• Ability to work under stressful circumstances

• Ability to quickly adapt to changes in processes, customer flow, environments, and tasks

• Ability to work in collaboration with others to achieve team goals

• Ability to reach, crouch, kneel, 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 occasionally lift, push or pull up to 50 lbs. individually or with assistance (weight limits can vary according to position, but no more than 50)

Health, Dental and Vision Insurance Programs

Flexible Spending Account Programs

Life Insurance Programs

Paid Time Off Programs

Paid Leave Programs

401(k) Savings Plan

Employee Ski Pass and Dependent Ski Passes

Other company perks