Cook II

Cook II performs the day to day food production including meal as assigned by the Chef. Ensure a high caliber of food service for guests and staff through proper preparation and presentation of food and maintenance of a clean and organized workspace.

• Responsibilities
  • Perform Food Production in Main Kitchen and/or Concession.
  • Ensure proper handling and storage of food to minimize waste and ensure portion control.
  • Monitor and ensure quality of food product produced on daily basis, report deviations from standards to Sous Chef and Cook I.
  • Escalate staff and guest concerns to appropriate next level supervisor quickly to ensure customer satisfaction is addressed.
  • Ensure staff are working within the guidelines of the Occupational Health and Safety Act (OHSA) and safe food handling (HACCP) process standards are being adhered to.
  • Support Cook III duties as required
  • Assist in menu execution, monitor production to ensure appropriate portion control.
  • Assist in monitoring of stock levels, noting shortages and communicating to Chef I
  • Ensure all workstations are maintained, stocked and food products are properly rotated.
  • Establish daily personal production plan.
  • Creative recommendations to Chef I.
  • Responsible for cleaning and maintaining the equipment and ensuring it is held to departmental standards.

• Qualifications
  • Graduate from cooking school required or relative working experience.
  • 5 years cooking experience in a fast paced restaurant setting.
  • Buffet, catering and line experience imperative.
  • Ability to work independently as required.
  • Ability to oversee staff.
  • Some autonomy and creative license.

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