Cook II

The Cook maintains a clean, safe working environment following sanitation principles in food handling and equipment use. He/she will prepare food using recipes and menu items created by the Executive Chef.

RESPONSIBILITIES Other responsibilities include, but not limited to:

• Prepares all items as directed in a sanitary and timely manner.
• Follows recipes, portion controls and presentation specifications as set by the Executive Chef.
• Cleans and maintains station in practicing good safety, sanitation and organization skills.
• Understands how to properly use and maintain all equipment in a station.
• Prepares food on the line, as needed, by cutting, mixing and chopping.
• Cooks food items by grilling, frying, sautéing, and other cooking methods to specified recipes and standards.
• Maintain cleanliness and complies with food sanitation requirements by properly handling food and ensuring correct storage.
• Cleans and sanitizes cooking surfaces at the end of the shift.
• Performs other duties associated with the position that are reasonably assigned to support the overall needs of the business.

• High school diploma or equivalent.
• Ability to work in a fast-paced, high energy atmosphere and have a positive attitude is needed.
• Must be able to speak, read and understand basic cooking directions.
• Must have problem solving abilities, be self-motivated and organized.
• Ability to take directions and work in a team environment.

BENEFITS:

• Health insurance
• Dental Insurance
• Vision Insurance
• Short and Long-Term Disability
• Life insurance
• Paid time off
• 401K Retirement Plan