Job Summary: Cook II will will prep, set up, and provide quality service in all areas of banquet kitchen production to include, but not limited to, all menu items supplied by the kitchen.

Supervisory Responsibilities:

Duties & Responsibilities: Displays and presentations of all items designated by the sous chef for service. Complete mise-en-place to the satisfaction of the supervisor and or sous chef. Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices. Ensure food is stored and cooked at the correct temperature by regulating the temperature of ovens, broilers, grills, and roasters. Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock. Turn or stir foods to ensure even cooking. Season and cook food according to recipes or personal judgment and experience. Performs other related duties as assigned.

Required Skills & Abilities: Ability to work in a fast-paced, intense work environment. Basic mathematical skills. Good knife skills. Knowledge of operating all kitchen equipment i.e., stoves, ovens, broilers, slicers, steamers, kettles, etc. Ability to work well with others in a team environment.

Education & Experience: High school diploma or equivalent is required. 1 years of experience in the culinary field. ServSafe food handler certification

Physical Requirements: Prolonged periods of walking, standing, and sitting. Must be able to lift up to 50 pounds at times. Must be able to tolerate heat and stress.

An Equal Opportunity Employer We do not discriminate based on race, color, religion, national origin, sex, age, disability, genetic information, or any other status protected by law or regulation. It is our intention that all qualified applicants are given equal opportunity and that selection decisions be based on job-related factors.