Job Order Detail

Description

Reporting to the Executive Chef or designate and under minimal supervision, the Cook II is responsible for the more complex preparation and presentation of full course entre's, soups, sauces, pastries and any other menu items required from the raw product stage in accordance with set quality standards by monitoring food quality while preparing food. In addition, the Cook II will give direction and supervision to other cooks. This position also assists in the cleaning of kitchen area and general maintenance of equipment and inventory control.

Must have a valid Safe Food Handling Certification.