Cook II – Fine Dining

The Cook II – Fine Dining prepares and cooks advanced fine dining style food orders, including meat, fish, poultry, and related items, ensuring proper quality, taste, and presentation for guests. The role involves operating various kitchen equipment, maintaining food safety standards, and managing inventory and production levels. This position requires a high school diploma or GED, a Food Handler’s Certificate, and at least two years of restaurant production or cooking experience.