Cook II: Adjusts thermostat controls to regulate temperature of ovens, broilers, grills, roasters and steam kettles. Measures and mixes ingredients according to recipe, using a variety of kitchen utensils and equipment, such as blenders, mixers, grinders, slicers, and tenderizers to prepare soups, salads and other foods. Performs a wide range of culinary techniques to consistently execute menu specifications as designed by Executive Chef, such as sauté, grill and fryer. Organizes and produces products of superior quality to ensure a quality dining experience for all guests. Must have or be willing to obtain a valid Food Handler permit, paid for by the employer. Must be able to stand for extended periods of time, and able to lift and carry 50 lbs. 2 months Cook experience in a fine dining kitchen required.
Employment period: Nov 16, 2026 – Apr 9, 2027
