The Cook II will safely prepare food items while following menu specifications and standard recipes in a quick, timely, and accurate manner.
Requirements
- Three years of experience as a Cook in a high-volume restaurant environment.
- Demonstrated proficiency in braising, sautéing, broiling, and poaching.
- Ability to demonstrate basic knife skills.
- Ability to identify pan types and knife types.
- Knowledge of sanitary practices.
- Reading and math skills for recipes and measurement.
- Knowledge of MSDS program.
- Ability to stand on a hard surface for long periods of time.
- Ability to tolerate areas with extreme hot and cold temperatures.
- Must possess effective communication and organizational skills.
- Ability to apply commonsense understanding to carry out a variety of instructions furnished in written, oral or diagram form.
- Ability to add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions, and decimals.
Benefits
- Paid Time Off
- 401k Matching