Cook 2 (Line Cook)

The Cook II is responsible for supervising and assisting in the preparation of all food items for the Restaurant/Dining Outlet Cafe Room Service Employee Cafeteria and Banquets while maintaining the highest standards to produce an appealing and appetizing product.

Requirements

• Previous supervisory responsibility preferred
• At least 5 years of related progressive experience or a culinary graduate with at least 1 year of progressive experience in a hotel or related field
• Food Handlers Certification (must comply with State requirements)
• Must be able to convey information and ideas clearly
• Must be able to work well in stressful high-pressure situations
• Must be able to show initiative in job performance including anticipating what needs to be done before it becomes a necessity
• Must have the ability to assimilate complex information data etc. from disparate sources and consider adjust or modify to meet the constraints of the particular need
• Must be effective at listening to understanding and clarifying the issues raised by co-workers and guests
• Must be able to work with and understand financial information and data and basic arithmetic functions

Benefits

• Medical insurance
• Dental insurance
• Vision insurance
• 401k plan
• Paid time off
• Sick leave
• Holiday pay
• Meal discounts
• Uniforms and equipment provided