Cook II

The Cook II is responsible for preparing and cooking a variety of dishes with precision and expertise. Consistently delivering high-quality food items and ensuring a smooth kitchen operation.

Key Responsibilities:

1. Food Preparation and Cooking:
   - Execute complex recipes and culinary techniques to prepare a diverse range of menu items.
   - Ensure the highest level of food quality and presentation, paying attention to flavor, texture, and aesthetics.
   - Demonstrate expertise in various cooking methods, such as grilling, roasting, sautéing, and baking.
   - Collaborate with the kitchen team to adapt and develop new recipes and menu items.

2. Kitchen Organization and Efficiency:
   - Maintain a well-organized and clean work station, including equipment, utensils, and prep areas.
   - Streamline kitchen processes to optimize efficiency during peak service hours.
   - Assist with food portioning and plating to enhance the flow of food preparation.

3. Quality Control and Presentation:
   - Conduct rigorous quality checks to ensure that all dishes meet or exceed established standards.
   - Work closely with the kitchen team to ensure consistency in food preparation, portioning, and presentation.
   - Prepare dishes with attention to detail, ensuring that they are visually appealing and meet taste expectations.

4. Ingredient Handling and Inventory:
   - Handle and store ingredients with care to maintain freshness and minimize waste.
   - Collaborate with the kitchen manager to manage inventory, restock supplies, and monitor stock levels.
   - Assist in the development and execution of portion control guidelines to manage food costs effectively.

5. Team Collaboration and Leadership:
   - Collaborate effectively with kitchen staff, servers, and other team members to ensure smooth operations and timely service.
   - Provide guidance and mentorship to junior cooks, assisting them in enhancing their culinary skills.
   - Act as a role model for kitchen staff, demonstrating professionalism and a strong work ethic.

6. Safety and Compliance:
   - Adhere to all local, state, and federal regulations related to food safety and sanitation.
   - Maintain a clean and safe work environment, promptly reporting any safety concerns or hazards.
   - Follow proper food handling and hygiene practices to ensure the safety of both staff and guests.

Qualifications:

- Previous experience as a Cook II or in a similar kitchen role with a focus on advanced culinary techniques is preferred.
- Strong culinary skills and a deep understanding of various cooking methods and cuisines.
- Exceptional attention to detail and a commitment to maintaining the highest food quality and presentation standards.
- Ability to work efficiently in a fast-paced kitchen environment and handle multiple tasks simultaneously.
- Flexibility to work evenings, weekends, and holidays as needed.

Working Conditions:

• Must be able to work flexible hours, including weekends and holidays.
• Physical demands include standing, walking, and participating in recreational activities.

Criteria to apply:
Applicants must be local citizens or possess a valid work permit.