Cooks 2 will be responsible for preparing, seasoning, and cooking soups, meats, vegetables, desserts, and other food items in a restaurant environment, consulting with supervisory staff to plan menus, executing prep and service duties with consistency and attention to detail across assigned stations and restaurant locations, participating in ordering inventory and waste management processes, participating in kitchen cleaning including daily grease trap management, communicating effectively with sous chef and chef de cuisine regarding station needs and service flow, demonstrating initiative in learning new techniques and supporting team objectives, and participating in expediting the line when assigned.
Schedule: 35 hours per week. Work schedule can vary and can include evening, weekend, and holiday hours. Work may be performed on any day of the week from Monday through Sunday. Example shifts: 10:00am-5:00pm or 5:00pm-12:00am. Shift hours may vary.
Please see attached job description for additional information.
Employment period: Nov 15, 2026 – Apr 15, 2027
