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Cook II
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- The Cook I I will be assigned a specific area in the kitchen such as deep frying items, preparing fresh salads at the salad station, grilling meats, sauting vegetables, and more.
- This individual will report to the Executive Chef and will play a key role in driving the company's high-volume needs and expectations.
- Demonstrate proficiency with basic line cooking skills including grilling, deep frying, roasting, searing, salad station, etc.
- Cook and assemble specific portions of menu items as assigned by the Executive, Sous, or Lead Chef , meeting specifications , and exercising appropriate attention to detail as far as quality and quantities needed during business hours.
- Support the Executive and Sous Chef with special event and banquet food orders.
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