Cook II

Root Down DIA, Timberline Steaks and Grille
Denver International Airport
Posted 6 months ago

Position Summary-

A Cook II main focus of responsibility is to prepare food. This is accomplished by assisting in the preparation of food items, and set up allocated stations as instructed by the Chef on duty and the compliance to established standards. Cook II’s are usually responsible for prepping ingredients and assembling dishes according to restaurant recipes and specifications. Cleanliness is very much a part of everyone’s responsibility in the kitchen. Cook II will keep the cleanliness protocols and established cleaning standards within the Kitchen. Individuals in the Cook II role will respond to requests from the Chef/Kitchen Manager, Front of House Manager, General Manager, along with duties and responsibilities that may be assigned by Cook III.

Kitchens can be hot, noisy and stressful places, a Cook II needs to be able to work efficiently and quickly to be successful. It can be a dangerous job, with minor cuts, bruises and burns being a part of the routine.

Essential Duties & Responsibilities

  • Set up stations and collect all necessary supplies to prepare menu for  service
  • Prepare a variety of foods; meat, seafood, poultry, vegetable, and cold food items
  • Arrange sauces and supplementary garnishes for allocated station
  • Cover, date and correctly store all bits and pieces and food prep  items
  • Notify Chef/Management in advance of likely shortages
  • Serve menu items compliant with established standards
  • Use food preparation tools in accordance with manufactures instructions
  • Close the kitchen correctly and follow the closing checklist for kitchen  stations
  • Maintain a prepared and sanitary work area at all times
  • Keep the work area fresh all through the shift
  • Make sure all storage areas are tidy and all products are stored appropriately
  • Constantly use safe and hygienic food handling practices
  • Returns dirty food preparation utensils to the appropriate areas
  • Assist with duties assigned by Cook Ill, Chef/Kitchen Manager, Front of House Manager, or General Manager

Qualifications & Education

It is preferred to have a Culinary Degree, or continuing culinary education.

A combination of appropriate education and experience may be substituted for the minimum education requirements if the exact education/experience requirements are not fulfilled.

Equivalent Experience Requirements

  • A minimum of one year working in a Cook I role. A minimum of two years prior cooking experience within the industry may be substituted
  • Working knowledge and complete understanding of various cooking methods, ingredients, equipment and procedures
  • Accuracy and speed in executing assigned tasks
  • A working knowledge of the industry’s best practices

Core Competencies

  • Setting up and stocking of stations with all necessary supplies
  • Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)
  • Cook menu items in cooperation with the rest of the kitchen staff
  • Answer, report, and follow instructions
  • Clean up station and take care of leftover food
  • Stock inventory appropriately
  • Ensure that food comes out simultaneously, in high quality and in a timely  fashion
  • Comply with nutrition and sanitation regulations and safety standards
  • Maintain a positive and professional approach with coworkers and  customers

Skills and Responsibilities

  • Demonstrates all skills and abilities of Cook II
  • Proficient in kitchen food and safety
  • Serve Safe certified (or equivalent)
  • Ability to work all stations in kitchen
  • Can demonstrate proper knife skills
  • Accurately understands meat temperatures and can consistently and accurately cook all meats to order
  • Knows how to properly read and prioritize tickets
  • Has a demonstrated knowledge of proper heating, cooling, and holding temperatures and techniques
  • Proficient in reading, understanding and executing recipes including basic metric measurements and terminology
  • Answer, report, and follow Cook III, Chef/Kitchen Manager, and other Managers’ instructions

Job Features

Job CategoryCook, Hourly
Salary$12.50 - $13.50

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