Cook II

Reports To: Executive Chef

Primary Responsibilities: 

1. Prepare ingredients for cooking, including portioning, chopping, and storing food. 
2. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist.
3. Operate ovens, stoves, grills, microwaves, and fryers.
4. Test foods to determine if they have been cooked sufficiently.
5. Set-up and break down work station.
6. Check and ensure the correctness of the temperature of appliances and food. 
7. Prepare meat, fish, vegetables and desserts in accordance with specified recipes.
8. Coordinate output of assigned station.
9. Comply with work assignments from Management and Cook I level.
10. Maintain safety and cleanliness of work area.
11. Decrease risk of food spoilage through activities including, but not limited to proper rotation of food stock, proper storage of food before and after use, and proper chilling of fillings used.
12. Inform chef of deficiencies in stock or quality.
13. Perform a variety of duties, often changing from one task to another of a different nature without loss of efficiency or composure.
14. Effectively communicate with other members of the kitchen staff.
15. Gracefully receive constructive criticism as well as effectively carry out orders.
16. Ensure all food and other items are stored properly
17. Comply with nutrition and sanitation guidelines
18. Perform other kitchen duties as assigned
19. Report to duty punctually, wearing the correct uniform.
20. Observe the company’s fire plan and health safety policy.
21. Observe the rules and procedure of the company.
22. Carry out any other reasonable duty that may be requested by a manager.

1. Refined verbal communication skills.
2. At least 2 years of previous line experience preferred.
3. Culinary degree or related hotel experience is preferred.
4. Candidate should be able to perform all basic cooking skills as a Cook I.
5. Able to work single station in the kitchen.
6. A true desire to satisfy the needs of others in a fast-paced environment.
7. Sufficient math skills to work through recipes, ingredients, calculating recipe amounts, and figuring portion size.
8. Must hold a valid food handlers’ card.
9. Knowledge of health and safety rules in a kitchen
10. Manual dexterity able to operate cutting tools and kitchen utensils
11. A team player with good communication skills
12. Patient with an ability to stay positive under pressure
13. High school diploma or equivalent is desirable; Training from a culinary school will be an asset

1. Must be able to maneuver through all areas of the property.
2. Must be able to tolerate varying noise levels, temperature, and illumination and air quality.
3. Requires mobility and prolonged standing and sitting.
4. Requires lifting at least 50 lbs.
5. Occasionally pushes, pulls and/or slides furniture or product.
6. Requires hand-eye coordination and manual dexterity.
7. Must be able to respond to visual or aural cues.
8. Requires normal sense or smell, taste, touch and sound.