Cook II – Specialty

The Cook II – Specialty prepares and cooks intermediate bistro/trattoria style food orders, including meat, fish, poultry, and related items, ensuring proper quality, taste, and presentation for guests. This role involves operating various kitchen equipment, maintaining food safety standards, and managing inventory and production levels. The position requires a high school diploma or GED, a Food Handler’s Certificate, and 2 to 3 years of restaurant production or cooking experience.