Cook 2
On-site · Brooks, California, United States
Job Summary
Prepare all necessary menu items and banquet items, including soups and sauces, as directed by the Chef-on-Duty; demonstrate knowledge of quality food production and presentation; communicate effectively with front and back of house staff; take daily inventory and generate a production list for verification; collaborate with peers on daily tasks and events; prepare hot and cold foods, including sandwiches, salads and dressings; operate kitchen equipment; perform knife-cut tasks (Allumette, Large/Medium/Small Dice, Batonnet, Julienne); demonstrate grill, sauté, and broiling techniques; follow recipes and documentations; ensure HACCP-compliant handling of meat, fish, poultry, vegetables and dairy; maintain mise en place, rotate stock, and uphold sanitation standards; assist with special events and banquet productions; maintain professional grooming and appearance; support with guests’ special requests; comply with safety, health and sanitation policies; assist with other duties as assigned by the Chef on Duty.
Required Qualifications
- High school diploma or GED required; or 1 year related experience and/or training; or equivalent combination of education and experience.
- Must have knife and equipment skills and knowledge of hot & cold food.
- 1 year kitchen service including 6 months in equivalent position at a high quality restaurant, resort or hotel, or combination of education and experience.
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