Line Cook Ii

Job Description
Join our team as a Cook II and become one of the authors of our story. As the Cook II, you will be working stations such as fry, saute, or veg and will be more experienced than a Cook III level. Cook II will be responsible for the preparation and execution of their given station, as well as prep lists and closing duties.
KEY RESPONSIBILITIES
Utilize a variety of cooking styles, times and temperatures:
Whole Roast, Quick Sear, Sous Vide, Slicer etc. Sophisticated protein cooking. Minor butchery.
Consistent excellence in work product in setting up and breaking down a station.
Organization of stations, workplace cleanliness, sanitation and safety.
Cook II is responsible for preparing all mise-en-place for a station and working service.
Speed, Accuracy &
Temperature, for all dishes. Displays teamwork with other stations, inter-station timing, communication, and dynamic multi-tasking.
Date all food containers and rotate as per Executive Chef standards, making sure that all perishables are kept at proper temperatures.
Perform any other duties as assigned.
Opening duties, include but are not limited to:
Set up work stations with proper tools, mise en place and equipment according to kitchen standards, as necessary.
Inspect the cleanliness and working condition of all tools, equipment and supplies. Ensure that everything complies with kitchen standards.
Check production schedule and daily pars. Ensure that daily production is organized, prioritized, and on track.
Inform Sous Chef immediately of any items /supplies needed for the day’s tasks as necessary.
Rotate and restock any dry goods, fresh products, cooking wines that you use in production in the appropriate areas as per need.