Cook II Kitchen Operations

Deliver consistent kitchen operations through meal preparation, food safety, portion control, and organized workstations for guests and staff.
The Cook II performs day-to-day food production as assigned by the Chef. You will prepare food in the main kitchen or concession and maintain presentation standards. The work includes monitoring stock, rotating products, supporting menu execution, and maintaining equipment according to departmental standards.
Key Responsibilities:

Establish a daily personal production plan
Assist menu execution and monitor appropriate portions
Monitor stock levels and communicate shortages
Clean equipment and maintain departmental standards
Support Cook III duties as required
Requirements:

Five or more years restaurant cooking experience
Fast-paced restaurant setting experience
Buffet, catering, and line experience imperative
Ability to work independently as required
Ability to oversee staff
Bring independent kitchen judgment, production planning, and food safety awareness to dependable meals and organized operations.

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