Overview

Take your culinary skills to the next level as a Cook II. In this role, you'll be both a seasoned culinary professional and obtain a strong presence on the kitchen line. You're responsible of executing dishes with precision, manage your station independently, and maintain a sharp focus on consistency and timing.

You'll also support Cook  team members, ensuring food safety standards, workflow efficiency, and quality control are always maintained. This position requires reliability, precision, and a genuine passion for crafting exceptional dishes that leave a lasting impression.

This role will pay an hourly rate of $17.50-$18.75. 

Benefits for Part-Time roles: 401(k) savings plan and 401(k) matching.

This position will remain open until September 12, 2025. 

Responsibilities

• Execute prep and service at your assigned station (e.g., grill, sauté, cold line) with consistency and efficiency.

• Follow established recipes, plating specifications, and portion control standards to ensure quality and presentation.

• Responsible for maintaining quality and production standards on all menu items.
• Responsible for portion control and serving temperatures of all products served.
• Assist in training Cook's and support prep work across multiple stations as needed.
• Maintains sanitation, health and safety standards in work areas.
• Must show demonstrated ability to meet the company standard for excellent attendance.

Qualifications

• 1–3 years of line cook experience in a high-volume, fast-paced kitchen environment.

• Proficient knife skills and a strong grasp of core cooking techniques.

• Ability to follow precise instructions and adapt quickly to changing demands.

• Demonstrated passion for culinary growth and interest in advancing within the kitchen.

• Ability to communicate with employees, co-workers, volunteers, management staff and guests in a clear, business-like and respectful manner which focuses on generating a positive, enthusiastic and cooperative work environment.
• Ability to work well in a team-oriented, fast-paced, event-driven environment.
• Possess a valid food handling certificate if required by state and federal regulations.