Banquets - Cook II

What You’ll Do
As a Cook II, you’ll play a key role in delivering high-quality culinary experiences by preparing and executing a variety of menu items with precision and consistency. You’ll ensure your station is organized, uphold food safety and cleanliness standards, and contribute to the overall efficiency of the kitchen.

Pay Range - $20.75 - $23.00

What You Bring
• At least 2 years of line cook experience in a resort, hotel, or upscale restaurant environment
• Strong knife skills and proficiency in core cooking methods such as sautéing, roasting, grilling, blanching, and frying
• Ability to prepare proteins (butchering and portioning), sauces, vegetables, and starches according to recipes
• Solid understanding of kitchen operations, food safety protocols (HACCP), and sanitation standards
• Experience working with standard kitchen equipment including ovens, fryers, ranges, and immersion circulators
• A professional and positive attitude with strong communication and teamwork skills
• Ability to stay focused and organized in fast-paced, high-volume settings
• Physically able to stand for long periods and lift up to 50 lbs
• Flexible availability, including weekends and holidays
• Valid Food Handler’s Card (or ability to obtain within 30 days of hire)
• A culinary degree or formal training is a plus, but not required

You’ll Thrive Here If You...
• Are passionate about food and driven to grow in the culinary field
• See the kitchen as a place of both discipline and creativity
• Take pride in delivering exceptional dishes, no matter how many covers are on the board
• Enjoy learning from experienced chefs and being part of a tight-knit team
• Believe that every plate is an opportunity to create a memorable guest experience