Second Cook Restaurant
Core
Safely and sanitarily prepares palatable entrees, vegetables, salads, and desserts for customers, ensuring compliance with dietary spreadsheets, standardized recipes, portion control, and sanitary standards.
Role type
Second Cook
Builds
Breakfast, break, lunch, dinner, and banquet meals
Domain
Restaurant / Food Service
Deliverable
production ML models | product features | dashboards & analysis | research | client delivery | infrastructure | physical/clinical work
Required skills
Knife skills, food safety standards, temperature control, inventory control, reading order slips, measuring accuracy, working in fast-paced environments, 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
Cook and prep food according to daily production sheets and standardized recipes, pull and thaw frozen foods, hold and serve food at proper temperatures, ensure food is labeled and dated, clean and maintain equipment and work areas, control inventory to minimize waste, log food temperatures, adhere to safety and hygiene policies, taste food for quality, coordinate with Sous Chef and team members, attend training sessions
Seniority
Entry-level to Mid-level, hands-on IC
