OVERVIEW: The Cook 2 is responsible to prepare consistent quality meals within a section of the kitchen. At times they will be responsible to work without supervision. Cleanliness of the food service area and equipment is top priority. MAJOR DUTIES & RESPONSIBILITIES: • Work within a section, sometimes without supervision • Set up assigned station • Prepare all food items as per standard recipes and presentation • Keep station up to sanitation and safety standards • Keep station well set up with mise en place • Rotate all food products labeled and dated • Ensure that all equipment is in working order and well maintained • Product knowledge of all food products used on station • Handle and store all food products properly • Produce all banquet functions food • Maintain a safe work environment and proper food and supply storage • All other duties as assigned SKILLS AND EXPERIENCE: • At least 3 years of experience as a Cook within a fine dining environment or hotel setting • Previous experience working in an operation that serves breakfast, lunch, and dinner preferred • Must possess the ability to physically handle knives, pots • Demonstrated ability to use and handle various kitchen machinery including slicers, grinders, mixers, and other kitchen related equipment • Trained in safety and sanitation standards • Strong communication skills, both verbal and written, and a passion for dealing with and emotionally connecting with others GENERAL REQUIREMENTS: • Food Safe Certification • Culinary schooling preferred • Must be in good physical condition • Heavy lifting will be expected, at some times • Ability to physically handle knives, pots as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen • Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 feet in height (banquet kitchen, prep kitchen, bake shop, etc.) • Knowledge of proper use and handling of various kitchen machinery including slicers, grinders, and mixers.