Cook 2

Cook II are responsible for preparing recipes and food items for service in their respective kitchen.

• High School diploma or GED required

• Minimum of 3 years of experience in high volume, quality establishment, or equivalent technical training in the food industry.

• Culinary school experience preferred

• Must have knowledge of kitchen sanitation and operation 

• Must be familiar with general maintenance of kitchen equipment

• Must be able to cook using industry and property standard techniques, procedures and equipment. 

• Must have a solid skill base in all areas of Pantry and Cook operations. 

• Must be able to get along with co-workers and work as a team member. 

• Must present a well-groomed appearance. 

• Must be able to have a sense of urgency and react to changing business demands. 

• Must be able to maneuver all areas of the kitchen 

• Must be able to tolerate areas with high or low temperatures. 

• Must be able to lift up to 75 pounds. 

• Must be able to push and pull up to 125 pounds in a cart. 

• Must possess coordination and dexterity to use kitchen utensils such as knives, spatulas, food tongs, etc. 

• Must be able to bend, stoop, reach, crouch, kneel, push and pull 

• Must be able to operate the following kitchen equipment: stoves, grills, fryers and other utensils when preparing food orders. 

• Must be fast and accurate. 

• Must be able to read, write, speak and understand English. 

• Must be able to respond to visual and verbal cues.

• Must be able to tolerate chemicals for cleaning and sanitizing kitchen areas. 

• Responsible for fast and sanitary preparation of all menu items following established recipes and standards.

• Rotating between all cooking stations, each responsible for specific food items and each using cooking devices.

• Ensures each order is uniform and consistent.

• Controls food production to include proper cooking methods, cooking time and temperature, ensuring sanitation, handling and storage of prepared food and leftovers, ensuring all items are correctly dated and labeled.

• Must be proficient in areas of, but not limited to, hot prep, cold prep, salads, desserts, dressings, garnishing, hot and cold sauces, soups, knife-handling skills and ability to produce orders using all basic kitchen equipment.

• Be aware of current and needed par levels of products as to ensure maintaining needed product.

• Detailed cleanliness of all stations including all equipment and cooling units.

• Must be able to work any shift and station in their outlet 

• Meets attendance guidelines and adheres to regulatory, departmental and Company policies

• Prepares for a rush period of work without getting behind.

• May be asked to perform the basic job functions as a lead cook for purposes of advancement and development.

• Able to make recommendations for food substitutions and menu adjustment.

• Assists in all kitchen areas and other duties as assigned.

• Operates cash register and properly settles checks

• Greets and rings all customer checks on cash register, takes money from customer and accurately gives change back to the customer

• Accurately maintains balance of cash register and restaurant checks or kiosk sales

• Records all tips collected from credit cards, comps, and room charges

• Must be able to meet or exceed all customer service expectations and behaviors

• Greet all associates and Guests with a smile and positive attitude with friendly helpful tone.

• Maintain Cleanliness of Work area and dining room floor.