Cook II-2
Core
Experienced culinary professional responsible for preparing, cooking, and presenting high-quality food while ensuring compliance with recipes, food safety standards, and operational procedures.
Role type
Senior IC cook
Builds
High-quality menu items for guests
Domain
Hospitality / Food Service
Required skills
Food preparation techniques, Cooking methods, Kitchen equipment operation, Food safety and sanitation, HACCP principles, Inventory management, Food cost control, Team leadership and mentoring
Preferred skills
Food Handler Certification, ServSafe Certification
Responsibilities
Prepare and cook menu items according to standardized recipes and production schedules; Operate kitchen stations independently and complete daily mise en place; Lead and coordinate daily kitchen workflow and assign tasks to staff; Train and mentor entry-level kitchen staff; Monitor food quality, freshness, and presentation throughout service; Maintain compliance with food safety, sanitation, and health department regulations; Manage inventory and control food costs through production planning and waste minimization.
