Summary from listing
The Second Cook prepares, cooks, tastes, and presents food in a high-volume casual dining restaurant, rotating through food stations and coordinating with other cooks. The role handles recipes, ingredients, kitchen equipment, food safety, sanitation, HACCP standards, inventory, customer service, and restaurant control systems. It reports to a Manager, Assistant Manager, or Operations Director and requires 2–3 years of related culinary experience, strong knife and cooking skills, and the ability to work in a fast-paced environment.
