Cook II

Cook II Restaurant

The Cook II Restaurant prepares and cooks basic caf style food orders including meat, fish, poultry, and related items according to prescribed menus or recipes. Ensures that the food is presented in an appealing and appetizing manner.

Responsible for the preparation of hot and cold food items. Checks prep list, inventory on hand against projected needs to determine production.

Completes all duties in an accurate, efficient, and timely manner; knows what additional tasks need doing and proactively works on those tasks when time permits.

Possess skills needed for a la carte and short-order cooking flat grill, griddle, fryers, chargrill, salamander, range, ovens, and steamers.

Selects and safely operates equipment in compliance with the manufacture's requirements and properly maintains preparation equipment to include slicer, dicer, mandolin, mixer, juicer, power mixer and chopper.

Possess specialized skills to prepare a range of food sauting and preparing eggs and pasta.

Regularly tastes food and identifies issues before food is served; makes basic adjustments but also seeks Cook III's guidance to ensure quality product with minimal waste.

Maintains high standards of quality and appearance for all food prepared and served.

Understands and maintains consistency of product and quality assurance.

Makes recipe conversions by properly adjusting volume of ingredients. Executes recipes efficiently with minimal direction or supervision.

Understands and articulates intermediate food knowledge to include identification of ingredients, preparation, and cooking methods.

Creates and completes prep list based on par levels and forecasted volume.

Understands and takes steps to avoid cross contamination. Advises Cook III or higher of any potential sanitation or food safety concerns.

Exhibits intermediate knife handling skills and proper techniques, executing accuracy at an accelerated pace.

Checks par levels to determine variety and quantity of food products required per shift as well as the set-up for the following shift.

Ensures all food items are properly covered, dated, and rotated to obtain proper quality control.

Understands and practices food safety and sanitation procedures.

Maintains and operates kitchen equipment properly.

Setups and restocks kitchen.

Breaks down, cleans, sanitizes, and reassembles all food preparation equipment after each use.

Ensures that a clean, safe, hazard-free work environment is maintained.

Adheres to all company and department policies, procedures, and standard operating guidelines.

Performs other duties as assigned.

Does not provide supervision to other team members.

High school diploma or general education degree (GED).

Food Handler's Certificate required.

Must be age 21 years of age or older.

2 to 3 years of restaurant production/cooking experience required.

Demonstrated knowledge of char-grill, range, steamer, salamander, fryers, and oven use.

Demonstrated knowledge of knife and culinary skills.

Knowledge of basic butchering of meat and fish, salad, and cold food preparation.

Good verbal, written and interpersonal communication skills.

Ability to adjust to and manage change effectively.

Must be dependable, timely and have high attention to detail.

Previous working knowledge of Point of Sales (POS) system preferred.

Ability to work in a professional high-pressure environment while demonstrating and maintaining good personal relation/people skills and a positive attitude.

Must be able to work flexible hours during the day or evening including weekends, holidays, and all blackout dates.

Hiring Preference: The Viejas Band of Kumeyaay Indians is an equal opportunity employer. Consistent with tribal and federal law, the Viejas Band of Kumeyaay Indians applies Native American preference in hiring.