Cook II

• Prepare food orders, including entrees, salads, appetizers, sandwiches, and other dishes in a timely matter, efficient, sanitary, and consistent manner
• Sauté, grill, and carve food
• Prepare and cook a variety of dishes according to recipes and event specifications
• Portions and arranges food on serving dishes
• Ensure proper food handling, sanitation, and safety standards are consistently maintained in the kitchen
• Measures and mixes ingredients to make soups, sauces and other dishes following recipes
• Prepares breakfast, lunch, and dinner buffets
• Distributes food to banquet servers to serve to guests
• Primary assignments include but are not limited to, preparing food using the stands grill, ovens, and fryer
• Assist with training new kitchen staff on procedures and standards

• High School degree/GED or equivalent is required
• One year certificate from culinary school or comparable experience
• At least two (2) years of experience in a Food & Beverage environment
• ServSafe certification preferred
• Ability to work with limited supervision
• Must have a professional attitude and appearance
• Must have good eye-hand coordination to work with knives and hot cooking equipment
• Must maintain good personal hygiene
• Ability to read and interpret recipes and prep list
• Ability to read and interpret documents such as safety rules, operating and maintenance instructions and procedure manuals
• Results oriented individual with the ability to meet required timelines
• Ability to undertake and complete multiple tasks
• Must adhere to local Food Codes
• Must be able to work extended and/or irregular hours, including nights, weekends, and holidays as needed

ServSafe certification preferred