Cook II - Pool - OC
Core
Perform all levels of food preparation, maintain specific kitchen stations, and execute menu items per standardized recipes in a high-volume restaurant environment.
Role type
mid-level culinary cook
Builds
prepared menu items and station outputs for restaurant service
Domain
hospitality + culinary arts
Required skills
knife skills, cooking techniques, mise en place, kitchen equipment operation, sanitation compliance, recipe adherence, inventory management, physical stamina
Preferred skills
knowledge of base sauces and stocks, mathematical skills for portioning
Technologies
toasters, refrigerators, coolers, slicers, beverage machines, Cryovac machine, small wares
Responsibilities
Prepare menu items accurately per recipe guidelines; maintain cleanliness and sanitation of work areas; transport and stock supplies; assist in service execution; operate kitchen equipment safely; label and date products for safety; perform opening and closing duties including workstation setup and schedule checks.
Seniority
Mid-level, hands-on IC
