Main Kitchen - Cook II

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