COOK II - Hells Kitchen

Cook 2s are responsible for preparing recipes and food items for service in their respective kitchen. They must be able to work any shift and station in their outlet, meet attendance guidelines, and adhere to regulatory, departmental and Company policies.

Requirements

• Responsible for fast and sanitary preparation of all menu items following established recipes and standards.
• Rotating between all cooking stations, each responsible for specific food items and each using particular cooking devices.
• Ensures each order is uniform and consistent.
• Controls food production to include: proper cooking methods, cooking time and temperature, ensuring sanitation, handling and storage of prepared food and leftovers, ensuring all items are correctly dated and labeled.
• Must be proficient in areas of, but not limited to, hot prep, cold prep, salads, desserts, dressings, garnishing, hot and cold sauces, soups, knife-handling skills and ability to produce orders using all basic kitchen equipment.
• Be aware of current and needed par levels of products as to assure maintaining needed product.
• Detailed cleanliness of all stations including all equipment and cooling units.
• Must be able to work any shift and station in their outlet
• Meets attendance guidelines and adheres to regulatory, departmental and Company policies
• Prepares for a rush period of work without getting behind.
• May be asked to perform the basic job functions as a lead cook for purposes of advancement and development.
• Able to make recommendations for food substitutions and menu adjustment.
• Assists in all kitchen areas and other duties as assigned.
• Operates cash register and properly settles checks
• Greet all associate and Guests with a smile and positive attitude with friendly helpful tone.
• Maintain Cleanliness of Work area and dining room floor.

Benefits

• Paid time off
• Health benefits
• Retirement plan
• Opportunities for advancement
• Flexible scheduling