Prepare BEO and special event orders in a timely manner.Prepare and maintain portion control to recipe standards.Possess knowledge of basic food products (meat, poultry, fish, produce, dry goods, etc.).Maintain sanitation standards throughout the entire property.Ability to achieve basic knife skill competency as well as time management.Ability to learn new tasks and follow basic verbal directions.
Outlets in SCR are identified as follows Fairway Café, Restaurant Row, Main Kitchen, Noodle Bar, and Canyons. Pay for Cook II will be determined based on experience and outlet location. In the absence of a Cook III or Sous Chef, the Cook II is responsible for the supervision of BOH kitchen staff. Assist with education and training of a Cook I, while maintaining a positive attitude and work environment. Maintains all food, equipment, and kitchen to established health codes and SCR standards.
Under the direction of the designated Sous Chef, the Cook II, prepares food items for guests (internal and external) utilizing an approved menu.
