POSITION: Cook II

DEPARTMENT: Food & Beverage

REPORTS TO: Sous Chef

FLSA STATUS: Part-time, Hourly


Summary


Cook II is an skilled line cook responsible for preparing high quality meals in accordance with standardized recipes and production guidelines. This role requires strong culinary technique, attention to detail, and the ability to work independently or lead Cook I staff as needed. This role works in the kitchen and in concessions preparing food items for the facility and associated venues .


Essential Duties and Responsibilities

+ Prepares menu items for each banquet event order.

+ Prepare, cook, and present a wide variety of hot and cold menu items, ensuring consistency in taste and appearance.

+ Operate and maintain kitchen equipment such as ovens, grills, fryers, and steamers.

+ Follow recipes and portion guidelines whi...