Description
The Cook 2 supports kitchen operations by preparing and storing food, maintaining workstation cleanliness and sanitation, executing cooking techniques, assisting with menu planning and recipe development, and helping with inventory, equipment maintenance, and guest service. The role reports to the Kitchen Manager, Sous Chef, or Executive Chef and may assist in supervising Cook 1 and other team members. A high school diploma or equivalent, at least four years of kitchen experience, and valid food-handler certifications are preferred.
