Summary from listing
The Second Cook prepares and cooks menu items, handles station prep and service, maintains mise en place, checks equipment, and supports show-plate preparation and station cleanup. The role requires previous fine-dining cooking experience, a high school diploma or G.E.D. plus three years of equivalent food-production experience, fluent English, and a West Virginia Food Handlers card. Shifts may be required in the evenings or during the day, and the position reports to the Sous Chef.
