21-302 Kuchu Cook II

The Cook 2 is a skilled culinary professional responsible for preparing, cooking, and seasoning food items according to recipe specifications. This position requires proficiency in multiple cooking techniques and stations, contributing to the overall efficiency and success of kitchen operations. The Cook Level 2 ensures the quality, consistency, and safety of food while maintaining a clean and organized work environment. With a focus on food safety, team collaboration, and culinary skill development, this role plays an integral part in delivering high-quality meals in a fast-paced, high-volume kitchen setting.

Food Preparation & Cooking
Prepares, cooks, and seasons all food items accurately and in a timely manner, following established recipe standards to ensure consistency and quality for each order. Prepares a wide range of dishes, including soups, salads, appetizers, sandwiches, entrees, breakfast items, and desserts.
Culinary Skill Development
Demonstrates skills in various cooking methods, including grill, broiler, saucier, and large-quantity cooking, according to recipe specifications. Shows proficiency in handling multiple cooking stations and the ability to adapt to a fast-paced kitchen environment.
Food Safety & Sanitation
Adheres to kitchen maintenance and sanitation policies in compliance with ServeSafe Certification practices. Cleans and maintains assigned kitchen stations, equipment, and food preparation areas, ensuring all work surfaces are sanitized and safe for food handling. Filters deep fryers when needed and as directed by the Sous Chef.
Food Production & Quality Control
Controls food production by following proper cooking methods, ensuring correct cooking times and temperatures, and maintaining food quality and consistency. Monitors the freshness of food and ingredients, ensuring proper storage and rotation of stock to minimize waste and maintain quality.
Station & Equipment Management
Maintains assigned kitchen stations and equipment in a clean, sanitary, and safe working condition. Performs routine checks to ensure kitchen tools and equipment are functioning properly and safely, addressing any maintenance issues promptly.
Team Collaboration & Adaptability
Works effectively as part of a team, adapting to different cooking stations, such as Production, Butchering, Grill/Broiler/Sauté, Fry, and Garde Manger/Pantry, as needed. Responds flexibly to changes in the work environment and ensures tasks are completed efficiently without compromising quality.
Regulatory Compliance & Company Policies
Follows all company policies, departmental guidelines, and regulatory requirements related to food handling, kitchen operations, and safety. Adheres to attendance guidelines and ensures compliance with departmental and company standards.