Cook II

Cook II Position | Line Cook  

Role Description:

The line cook for the Specialty Floor Exhibition Kitchen is responsible for producing and executing savory and pastry items with team members for various experiences. 

Success in this role will be measured by your ability to: deliver world-class service to guests and employees; partner internally with other culinary team members, events teams, facility teams, internal business units, and partner organizations. Contribute to an energetic, engaging, and upbeat work environment, maintaining a healthy work/life balance. 

We offer competitive wages and sick time in a professional work environment.  All staff are trained on multiple stations and there is always room for advancement.

Your Responsibilities： 

• To receive, prep, produce, execute and serve food for events that the team is in charge of or participating in 

• Helps to maintain an organized and efficient work environment through proper rotation, proper labelling, proper storage, clean stations, and regular deep cleaning of the space 

• They will comply and uphold applicable sanitary, health, personal hygiene, and safety standards set by health departments, supervisors, and the company. 

• They will help set the standard for the quality and freshness of ingredients and products. 
• They will help to source, acquire and deliver produce from local markets and farms. 

• Focused on minimizing waste and helping to utilize any and all ingredients in a sustainable way 

• They will give and treat with the utmost respect all the ingredients and equipment we work with 

• They will keep budget and food costs in mind when creating dishes and contribute to a profitable department. 

• They will drive creativity with ideas, motivation, and inspiration regarding dishes, trends, and team. 

• Coordinates with the team in regards to product ordering and takes responsibility for their station and dish requirements 

• They will efficiently use their time while planning out their day regarding meetings, prep, events, and computer work. 

• Documents all recipes for produced items in alignment with program standards for internal use. Sometimes will create fun engagement recipes for the employees. 

• Is a positive and solutions based member of the team 

• Will utilize their time efficiently and productively and has accuracy and speed while executing all tasks asked of them 

• Will uphold the shared idea of hospitality and will help to create memorable and authentic experiences for guests and employees 

• They will bring their authentic self to work and will be an active and engaged member of the team 

• They will support and respectall other team members and find strengths in our differences whilst representative of the core values of the company and the team 
• Will help to build our authentic brand and add value to the department by educating and impacting the team and company

• They will be up to date, flexible, and open when it comes to using technology and new ways of working and completing tasks 

• They will complete corporate training when directed by company policies and leads.

• They will be on time to meetings, events, and their workday, virtual and in-person, dressed professionally or required uniform.
• Assists in creating memorable food experiences for our special events and overcome obstacles  

Minimum Qualifications (Required):

• Knowledge of food and beverage, including a variety of styles of food service ranging from fine dining to casual as well as formal settings with at least 4 years of experience in this capacity.

• Ability to work with a flexible schedule (typically 9-5 workdays, plus several evenings monthly and a rare weekend) 

• Excellent guest engagement skills, with the ability to anticipate guest needs over time 

• A highly tuned attention to detail, regarding the physical spaces, guest interactions, table markings, glassware and overall event readiness 

• Understanding of the company standards and what creates a high-quality experience 

• Ability to work with extreme discretion and confidentiality 

• Knowledge of food safety and food handling requirements 

• Food and restaurant industry knowledge 

• Strong organizational skills 

• Must be able to work on one's feet for up to 8+ hours per shift if necessary 

• Ability to reach, bend, stoop, push and/or pull, and frequently lift up to 35 pounds and occasionally lift/move 40 pounds. 
• A commitment to and continual refinement of skills within the world of culinary crafts (food, beverage, service) 

• Ability to change direction and refocus efforts quickly for success 

• Current with all required local foodservice certifications