About this role
Job Purpose or Objective(s): The Cook 2 is an experienced level position responsible for providing high-quality, fresh food to guests at eating establishments. You will report to the Sous Chef. Primary Tasks:
• You will cook food by charbroiling, poaching, deep frying, pan-frying, sauté, roasting, griddling, and par-cooking. • Monitor quality of food being served. • Prepare multiple ingredients including washing, chopping, slicing, and peeling of fruits and vegetables. • Follow standardized recipes and methods to prepare meals that are cooked, tasty and visually appealing • You will taste food before serving and provide garnishes for food plates. • Follow established food preparation procedures and converted portion guidelines to control waste levels. • Practice proper food storage and follows suitable food serving temperatures. • Maintain a safe, sanitary, and organized work environment by practicing proper housekeeping procedure cleaning while working. • Set-up, service, and clean-up of food production. • You will rotate stock to ensure usage and disposal occurs before the expiration date. • Perform other tasks as may be assigned. Job Requirements:
• You will read and follow recipes • Food Safety Certification • Serve Safe Certification • Proficient in the following cooking techniques: Charbroiling, poaching, deep frying, pan-frying, sauté, roasting, griddling, and par-cooking • Two (2) years of experience as a broiler/sauté cook in a high-end, high-volume restaurant.
• You will cook food by charbroiling, poaching, deep frying, pan-frying, sauté, roasting, griddling, and par-cooking. • Monitor quality of food being served. • Prepare multiple ingredients including washing, chopping, slicing, and peeling of fruits and vegetables. • Follow standardized recipes and methods to prepare meals that are cooked, tasty and visually appealing • You will taste food before serving and provide garnishes for food plates. • Follow established food preparation procedures and converted portion guidelines to control waste levels. • Practice proper food storage and follows suitable food serving temperatures. • Maintain a safe, sanitary, and organized work environment by practicing proper housekeeping procedure cleaning while working. • Set-up, service, and clean-up of food production. • You will rotate stock to ensure usage and disposal occurs before the expiration date. • Perform other tasks as may be assigned.
• You will read and follow recipes • Food Safety Certification • Serve Safe Certification • Proficient in the following cooking techniques: Charbroiling, poaching, deep frying, pan-frying, sauté, roasting, griddling, and par-cooking • Two (2) years of experience as a broiler/sauté cook in a high-end, high-volume restaurant.