About this role
The Cook II does the kitchen line set up and coordinates all food items to be used on the Line. Must be capable to cooking items including but not limited to flat top, hot side, entrees, and sides for an entire line/venue as assigned. Assists in all clean up and shutting down of the shift they are working. Makes a constant effort to improve working conditions and procedures to upgrade food quality set by the Executive Chef and is constantly aware of food inventories needed for service. Keeps kitchen clean at all times.