Cook II

• Prepares menu items for each banquet event order
• Prepare, cook, and present a wide variety of hot and cold menu items, ensuring consistency in taste and appearance
• Operate and maintain kitchen equipment such as ovens, grills, fryers, and steamers
• Follow recipes and portion guidelines while ensuring minimal waste and high product quality
• Supervise and assist Cook I and kitchen support staff during prep and service
• Maintains all kitchen equipment’s cleanliness
• Must be creative in designing buffet food presentations
• Maintain clean safe working environment
• Other duties as assigned

• High School diploma or G.E.D.
• Must have 2-3 years of experience in a professional kitchen or high volume food service environment
• previous experience as a cook in commercial kitchen or equivalent
• Serve safe certification preferred
• Must have attention to detail
• Must have good oral communication skills
• Must be able to adapt to changes in the work environment, managing competing demands, frequent changes, delays, or unexpected events
• Must have strong interpersonal skills
• Must be results driven
• Must have good organizational skills
• Strong working knowledge of culinary techniques, food handling, and safety procedures
• Flexibility to work shifts, including nights, weekends, and holiday

Serve safe certification preferred