Second Cook - Lansing Center
Core
Assists the Sous Chef in coordinating daily food service functions, ensuring food quality standards, and supporting staff training on food production procedures.
Role type
Second Cook (Foodservice)
Builds
Daily food service operations for live events and venues
Domain
Hospitality / Foodservice
Deliverable
production ML models | product features | dashboards & analysis | research | client delivery | infrastructure | physical/clinical work -> physical/clinical work
Required skills
Food preparation and cooking (frying, grilling, baking, sautéing), Food safety compliance, Kitchen equipment operation, Inventory management, Banquet Event Order (BEO) execution, High-volume environment adaptability
Preferred skills
Experience in high-volume feeding environments (convention centers, stadiums), Team collaboration
Technologies
Kitchen utensils and equipment
Responsibilities
Assist with food preparation, production, plate-up, and clean-up; Store and stock food and supply deliveries; Maintain workstation and assigned area cleanliness; Safely operate kitchen utensils and equipment; Execute kitchen opening and closing tasks; Conduct bi-monthly inventories
Seniority
Entry-level to Mid-level, hands-on IC
