Cook 2 - Winter 26-27

Cook 2 participates in the preparation, production & service of menu items according to the direction of their manager. The Cook 2 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. This position reports to the Chef de Cuisine.
Essential Job Functions / Key Job Responsibilities
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
Work a food station during service, including direct guest interaction if working in a guest facing restaurant
Ensure Manager is aware of guest comments and concerns
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 customer 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 food service
Other duties as assigned
Education & Experience Requirements
Culinary school graduate preferred
One to two years of experience in a commercial kitchen preferred
Serv Safe or similar food safety course certification is preferred
Knowledge, Skills & Abilities
Proficient written and verbal communication skills in English - Spanish a plus
Proficient experience in guest facing roles
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 engage with customers in a positive and helpful manner
Ability to work in collaboration with others to achieve team goals

Employment type
Full-time

Work arrangement
No