Cook II

Description Cook II is a mid-level line cook who confidently runs one or more stations, supports banquet production, and mentors Cook I/Prep staff. You’ll execute recipes to spec, manage mise en place and ticket flow, uphold food-safety standards, and help keep costs and quality on target. Key Responsibilities Station Execution Set up/break down assigned stations (grill/sauté/fry/garde manger/breakfast); maintain pars, labels, and cleanliness. Cook to spec and temperature; plate to presentation…