Cook II

The Cook II position is responsible for preparing and cooking food items according to standardized recipes and established guidelines in a high-volume, fast-paced kitchen environment. This role requires strong attention to detail and adherence to food safety and sanitation standards, including proper food rotation, temperature control, and cleanliness of workstations and equipment. A Cook II is expected to perform various station duties—such as operating fryers, flat tops, and griddles—while consistently producing high-quality food and minimizing waste to help meet forecasted food cost targets.

In addition to culinary duties, the Cook II must demonstrate strong communication and teamwork skills, working collaboratively with kitchen staff, service personnel, and management to ensure a seamless dining experience. The ideal candidate maintains a professional and respectful demeanor, follows directions precisely, and remains adaptable to changing priorities. This position requires availability to work varied shifts, including weekends and holidays, and involves physical demands such as standing for extended periods and lifting up to 50 lbs. A minimum of one year of restaurant or food service experience is required. ServSafe Food Handler Certification must be obtained within 30 days of hire