| Full Time | Pay: $15.50 Hourly | Schedule: Sunday 4:00pm-12:30am Monday & Tuesday 5:00pm-12:30am Friday 6:00pm-2:30am Saturday 3:00pm-11:00pm (Off Wednesday & Thursday) | 

Weekly Earned Wage Access is an option for this position.

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 char-broiling, 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: Char-Broiling, 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.