Cook II - [S]

Responsibilities and Duties: Prepare and cook menu items according to standardized recipes, portion sizes, and quality standards. · Set up, operate, and maintain assigned kitchen stations (grill, sauté, pantry, oven, etc.). · Monitor food production to ensure timeliness, consistency, and presentation quality. · Follow proper food handling, storage, and sanitation procedures in compliance with health and safety regulations.

· Assist in the preparation of ingredients such as chopping, marinating, measuring, and portioning. · Maintain cleanliness and organization of the workstation, equipment, and kitchen areas. · Assist in inventory control, including receiving, rotating, and storing ingredients. · Communicate effectively with kitchen staff to ensure smooth workflow and service. · Train or guide Cook I and other junior kitchen staff as needed.

· Report equipment malfunctions or supply shortages to supervisors. Qualifications: High school diploma or equivalent (preferred). · 2–3 years of professional cooking experience or equivalent culinary training. · Knowledge of various cooking techniques, kitchen equipment, and food production methods. · Ability to follow recipes and production guidelines accurately. · Strong understanding of food safety and sanitation standards.

· Ability to work in a fast-paced environment and manage multiple tasks. · Good communication and teamwork skills Physical requirements: · Ability to stand for extended periods. · Ability to lift up to 40 lbs. · Ability to work in hot, cold, and fast-paced environments Work Environment: · Commercial kitchen setting. · Evening, weekend, and holiday shifts may be required based on operational needs.