A Cook 2 is responsible for preparing and cooking all menu items according to outlet standards, cleaning and maintaining all kitchen equipment.
HOW YOU WILL CREATE THE EXTRAORDINARY
Responsible for cooking all menu items and present plates according to recipes and training according to their certification level.
Have a full understanding of Level 1 Cook responsibilities.
Understand prep for all areas: pantry, grill, fryer and sauté stations.
Understand how to cut and portion raw and cooked meats according to restaurant standards and menu specs.
Can prepare and work with cream-based sauces.
Have an understanding on how to functionally operate and cook on the grill, fryer and the stove to execute a la carte orders.
Have a full understanding of the sauté area and can execute the orders to restaurant specs, as well as modify recipes to meet the guest's request.
Can cook meat to the correct temperature and know the correct serving temp on fish and pork dishes.
Plans, organizes and completes work timely
Takes initiatives, shows ownership and goes above and beyond to assist guests with their needs
Accepts feedback and coaching from supervisors
Must have math and reading skills.
Must have a good understanding of all kitchen equipment.
Must have a good understanding of food safety (FIFO and labeling and product rotation).
Have a basic understanding of ordering, inventory and cost control.
ADDITIONAL REQUIREMENTS