Cook II role involves food production, quality control, and staff supervision in a fast-paced restaurant setting.

Key responsibilities include food preparation, presentation, and maintenance of a clean workspace.

Qualifications and experience required for the position include cooking school graduation or equivalent experience, 5+ years of cooking experience, and buffet, catering, and line experience.

Responsibilities include food production, quality control, staff supervision, and maintenance of a clean workspace.

• 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.
• Make creative recommendations to Chef I.
• Responsible for cleaning and maintaining the equipment and ensuring it is held to departmental standards.