The Second Cook is responsible for food production, preparation and presentation, and is able to rotate through all food stations to ensure a high-quality product is served to the customer.
Requirements
- 2-3 years of closely related culinary experience, working in a high-volume casual dining restaurant environment or similar position/experience
- Intermediate level food knowledge pertaining to Soups, Sauces and Pantry
- Proficient knife cutting skills, and a full knowledge of dry and moist cooking principles
- Food preparation skills and knowledge of HACCP standards
- Working knowledge of a variety of kitchen equipment: grill, fryer, slicers, and ovens
- Proficient skills in handling organic and specialty ingredients and quality control
- Ability to adapt to changes in new menu items and cooking techniques
- Ability to work in a fast-paced environment
- Ability to complete multiple tasks/heavy volume under time constraints
- Working knowledge of weights, measures and various cooking techniques
- Good communication and customer service skills
- Ability to speak, read and comprehend instructions, short correspondence and policy documents, as well as converse comfortably and professionally with individuals
- Working knowledge of restaurant control systems such as prep chart, pull charts, basic recipe conversions
- Ability to maintain a professional appearance and demeanor
- Ability to lift and/or move 40 lbs.
- Ability to bend, twist and stand for extended periods of time to perform normal job functions
- Ability to frequently immerse hands in water and water diluted with chemical solutions
- Ability to frequently work in a hot environment
Benefits
- Health, dental and vision insurance
- Generous paid time off (vacation, flex or sick)
- Holiday pay
- Meal and Transportation Benefits
- 401(k) retirement plan with company match
- Company paid life insurance
- Tuition reimbursement
- Employee assistance program
- Training and exciting career growth opportunities
- Referral program – refer a friend and earn a bonus