Second Cook Restaurant - FT
Core
Safely and sanitarily prepares palatable entrees, vegetables, salads, and desserts for customers in a fast-paced environment, ensuring compliance with dietary spreadsheets, standardized recipes, and food safety standards.
Role type
Second Cook (Restaurant)
Builds
Daily food production for breakfast, lunch, dinner, and banquets
Domain
Hospitality / Food Service
Deliverable
production ML models | product features | dashboards & analysis | research | client delivery | infrastructure | physical/clinical work
Required skills
Knife skills, reading and speaking English, measuring ingredients, maintaining food temperatures, inventory control, equipment maintenance, adhering to food safety regulations, working in a fast-paced environment, expo and directing team members
Preferred skills
High School diploma, ServSafe Certification, ability to lift/push/pull 50 pounds, standing for long periods
Technologies
Walk-in refrigerators, freezers, cooking equipment
Responsibilities
Pull and thaw frozen foods according to schedule, hold and serve food at proper temperatures, ensure food is covered, labeled, and dated, clean and sanitize work areas and equipment, control inventory to minimize waste, log food temperatures, taste and smell food to determine quality, follow modified diets, create order lists for upcoming production, attend daily production meetings and in-service training
Seniority
Entry-level to Mid-level, hands-on IC
