***RFI response***
There are no other workers supervised other than what was disclosed (Cooks I) and that Petitioner checked “yes” in F.a.3 simply due to the basic supervision of Cooks I, as is
outlined in F.a.2. The scope of the decision making and supervisory responsibilities is limited to “providing basic oversight and guidance for entry level cooks” and Cooks II will
provide no direct supervision, nor will they have true management responsibilities.
***Original***
Cooks II will be responsible for preparing, seasoning, and cooking soups, meats, vegetables, desserts, and other food items in a restaurant, and assisting with coordinating work among kitchen staff, and assisting with planning menus. Cooks II may also be responsible for transporting prepared food, ingredients, supplies, and kitchen employees between nearby restaurant locations on property using a golf cart. Cooks II may need to regularly lift and/or move up to 50 lbs. and occasionally up to 100 lbs. with assistance. Cooks II may supervise up to ten (10) Cooks I. Supervision includes assisting the Executive Chef by providing basic oversight and guidance for entry level cooks with no direct supervision or management responsibilities. Cooks II do not have any direct reports, nor the power to hire, fire, or schedule Cooks I or any other workers, nor any managerial duties.
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. Example shifts: 6:00am - 2:00pm, and 3:00pm - 11:00pm. Shift hours may vary.
Please see job description for additional information.
Employment period: Oct 20, 2026 – May 31, 2027
