Cook Ii

Job description

Adjusts thermostat controls to regulate temperature of ovens, broilers, grills, roasters and steam kettles. Measures and mixes ingredients according to recipe, using a variety of kitchen utensils and equipment, such as blenders, mixers, grinders, slicers, and tenderizers to prepare soups, salads and other foods. Performs a wide range of culinary techniques to consistently execute menu specifications as designed by Executive Chef, such as saute, grill and fryer. Organizes and produces products of superior quality to ensure a quality dining experience for all guests.

Employer will offer minimum 35-40 hours of work per week. Open 7 days a week, workdays vary Monday through Sunday. Normal shift times 5am-2pm and 2pm-11pm. Employees are allowed one optional 30 minute unpaid break for a meal for every 8 hour shift. Hours/shifts may vary depending upon business needs and occupancy.

Employer may increase wage based on experience, market conditions, and/or provide additional pay for performance and tenure. An overtime premium will be paid when required by Federal, State, or local law, including at time-and-a-half after 40 hours in a workweek. Generally, when overtime is available it will be paid at $31.50 per hour.

Special Requirements

2 months Cook experience in a fine dining kitchen required.
Must have or be willing to obtain a valid Food Handler permit.
Must be able to stand for extended periods of time, and lift 50 lbs.
Must be able to work at least 5 days per week, including weekends and holidays.
Applicants must complete an employment application.