The Cook II is responsible for resort Culinary activities, including hot and cold food preparation, vegetable and meat processing/fabrication, ala carte hot line with tickets, banquet cooking, brick oven cooking, merchandise handling, ware washing, and cleanliness and sanitation procedures. Cognitive and Sensory Requirements : This position requires strong cognitive skills, including the ability to think critically, solve problems, process and retain information, have attention to detail and communicate effectively using approved communication methods.