Cook II

Overview

The Cook II is responsible for creating and driving the guest dining experience by ensuring passionate, sophisticated, and consistent food preparation is provided at all times.

Responsibilities

  • Assist in the efficient operations of the kitchen to ensure customers receive superior service, consistent and quality meals.
  • This includes: a la carte cooking and/or for the buffet/stations cooking.
  • Setting up grills, fryers and equipment.
  • Assist the Chef and fellow cooks with any additional tasks that may be required and assigned.

Qualifications

  • Demonstrate commitment and passion to maximizing guest satisfaction in each stage of the guest experience, particularly as it pertains to exceptional standards of food consistency and preparation.
  • Demonstrate willingness/enjoyment to attend to the needs of others.
  • Demonstrate ability to maintain professional composure at all times, regardless of issue, while performing multiple tasks for multiple guests/multiple items/products.
  • Outstanding attention to detail – in properly following recipes, instruction, and identifying food quality.
  • Demonstrate ability to make finer/precise cuts of meat, along with the ability to cook larger pieces of meat to the required temperature.
  • Demonstrate ability to complete more skilled recipes while cooking with a variety of foods, such as – poultry, seafood, vegetables etc.
  • Good interpersonal and communication skills.
  • Ability to quickly respond to changing work volume with high-energy level and speed.
  • Excellent organizational and time management skills and the ability to work under pressure.
  • Ability to work safely and in compliance with all health, safety, and sanitation standards.
  • Ability to work independently with minimal supervision as well as cooperatively within a team setting.
  • Completion of Public Health Food Handlers course an asset.
  • Must be able to work all evening shifts including weekends and holidays.