Cooks II will be responsible for following all F&B standard operating procedures, following all F&B recipe standards to include preparing, seasoning, and cooking soups, meats, vegetables, desserts, breads, and other food items in a restaurant, taking stock of food and alerting Sous Chef of low inventory items, and operating, maintaining, and properly cleaning deep fryer, broiler, stove, steamer, food processor, oven, steam table, and flat top grill. Cooks II may occasionally drive company vehicles to transport supplies and/or other employees when employee shuttles are not available. Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The employee is frequently required to bend, stoop, kneel, crouch, reach with hands and arms or operate a computer. The employee is frequently required to lift up to 40 pounds. The employee is constantly required to stand, walk, talk and hear. While performing the duties of this job the employee is constantly required to use hands and fingers to handle, organize or lift items. While performing the duties of this job the employee is constantly required to use their vision to perform an activity such as but not limited to determining the accuracy, neatness, attention to detail, and thoroughness of the work assigned.
Schedule: 40 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. Work hours will vary by location, which can be early morning, morning, afternoon, evening, or late evening. Example shifts: 7:00am – 3:00pm or 3:00pm – 11:00pm. Shift hours may vary.
See job description for additional information.
Employment period: Nov 15, 2026 – Apr 20, 2027
