Cook 2

Overview:The position of Cook 2 ensures that all food is prepared in a timely manner and made according to the menu specifications. Works and communicates effectively with all other kitchen personnel. Responsibilities:Efficiently prepare all food items as directed by supervisor and to the company specifications with limited supervision from knowledge of culinary fundamentals and to work on an outlet hot/cold line executing menu items in the specified timeline for each meal to stay organized with prep sheets and station guides with an emphasis on managing their own timeline to get ready for service.A proper understanding of how to use all culinary equipment properly and ability to do plate presentations that meet our to communicate with other team a positive and professional attitude in stressful required monthly department meetings and company other duties assigned by to work a restaurant knowledge of knife skills and the different vegetable cutsQualifications:Required to have at least 2 years of culinary experience in a hotel or restaurant be able to work efficiently without needing immediate supervision from management and work well with written and verbal communication skills as well as organizational have basic mathematical skills and an understanding of weights and to follow have unexpired Food Handlers or obtain upon ability to work in a fast-paced high pressure work environment while executing delegated tasks and degree and/or formal training is strongly be able to lift push pull and carry moderate be able to walk/stand for extended periods of time with frequent bending and be able to utilize culinary tools (knives commercial equipment etc.) and taste/smell.