Cook II

Cooks II will be responsible for preparing, seasoning, and cooking soups, meats, vegetables, desserts, and other food items in a restaurant. Will also be responsible for ensuring food quality and the cleanliness and organization of the kitchen work area, staying aware of food costs and implementing waste management practices during food preparation, and maintaining safety, sanitation, and security of workstations. Will rotate stock and monitor product freshness. Will assist in training and supervising individuals at the Cook III level (prep cooks/food preparation workers). Able to lift 25lbs or more and work under variable temperatures. May perform basic supervision/oversight of up to four (4) Cooks III. Schedule: 40 hours per week. Work schedule can vary and can include evening, weekend, and holiday hours. Work may be performed on any day of the week from Monday through Sunday. Example shifts: 6:00am to 2:00pm, 10:00am to 6:00pm, or 2:00pm to 10:00pm. Shift hours may vary. See attached job description for additional information.