Cook II

Prepare all food items for Restaurants, Room Service, Employee Cafeteria, and Banquets using standardized recipes while maintaining cleanliness, sanitation, and safety in kitchen work areas. Complete necessary food and station preparation prior to opening, display buffet items according to hotel standards, and breakdown buffets and kitchen lines at the end of each meal period. Recognize quality standards in fresh produce and meat products, operate kitchen equipment, and follow all Health Department regulations regarding food storage and safety. Support any position in the kitchen as needed and maintain a "Clean As You Go" policy. Work flexible hours including long shifts, standing for the entire duration, and withstand temperature variations.