Cook II

General Position Summary:

Prepares and cooks meals for guests of the restaurant, bar, and banquets. Consistently provides Spectacular Customer Service with both internal and external interactions.

Essential Functions/Major Responsibilities:

• Prepares food items in quantities according to menu and number of persons to be served
• Prepares food for beverage cart service
• Prepares food in accordance with the highest standards and in keeping with health and sanitation regulations
• Mixes sauces associated with menu items
• Assists in menu planning by taking advantage of foods in season and local availability
• Complies with all OSHA specific training to ensure a safe working environment
• May handle various types of seafood such as crab, lobster, and shrimp to prepare cocktails
• May assist the F&B management team in training and developing staff on techniques, equipment, recipes, preparation methods, and presentation as necessary

Secondary Functions

• Other duties as assigned by management

Specific Job Skills:

• Working knowledge of kitchen equipment
• Knowledge of cooking procedures
• Working knowledge of health standards and proper cooking and food storage temperatures
• Knowledge of ordering supplies and inventory control preferred
• Ability to communicate professionally with both guests and employees
• Good math skills with the ability to problem solve
• Organized and able to carry out tasks at the direction of the supervisor

Education and/or Experience:

High School diploma or GED required. 1-2 years previous experience working in a food preparation capacity preferred or culinary work experience. Formal culinary education preferred. Food handler’s card required within 30 days of employment. Must successfully obtain a SERV SAFE Certification required within six (6) months of employment.

Job Conditions:

Working conditions include working with and around kitchen equipment sometimes under crowded, sometimes stressful conditions with frequent interruptions.

Physical Requirements:

Has the ability to lift 50 lbs. while standing, twisting, or bending. Must be able to stand for extended periods of time and have manual and finger dexterity for handling serving dishes and other equipment.