The Production Cook II plays a vital role in supporting senior kitchen staff, handling more complex cooking tasks, and ensuring the overall efficiency and quality of kitchen operations. This position requires a solid understanding of diverse cooking techniques and a broad knowledge of recipes and ingredients.

Key Responsibilities

• Food Preparation: Accurately measure, cut, and portion ingredients for cooking.
• Cooking Expertise: Demonstrate proficiency in various cooking methods, including sautéing, braising, roasting, baking, and grilling.
• Recipe Execution: Follow detailed recipes and techniques provided by the Head Chef or Sous Chef, ensuring precision in preparation and cooking.
• Culinary Creativity: Contribute ideas for menu development, daily specials, and improvements to existing dishes.
• Station Management: Oversee and manage a specific kitchen station (e.g., grill, sauté, pastry) during service, ensuring timely and high-quality dish execution.
• Quality Assurance: Maintain exceptional standards for taste, texture, and presentation, conducting regular quality checks.
• Food Safety and Hygiene: Adhere to strict food safety and sanitation protocols, maintaining a clean and organized work area.
• Training and Mentorship: Guide and train Cook I and other junior staff to develop their culinary skills.
• Inventory Management: Assist in monitoring kitchen supplies, tracking stock levels, and notifying senior staff when items need replenishment.
• Orderliness and Efficiency: Collaborate with the kitchen team to ensure smooth workflow, minimize waste, and maintain efficiency during peak service hours.
• Special Dietary Requirements: Accommodate dietary restrictions and ensure alternative dishes are available when needed.
• Kitchen Maintenance: Participate in regular cleaning, maintenance, and organization of kitchen equipment and utensils.