Second Cook

Essential Duties and Responsibilities:

Under the general supervision of the Chef Manager, the Cook is a staff member with culinary training who assists in the 

preparing meals and daily specials for cafe dining and catering events, trains team members in best practices, participates 

in cost controlling measures, and serves customers ensuring the highest quality of food and service standards. 

• Perform preparation, cooking, and serving duties for meals, daily specials, and catered events as per 

recipe standards for items such as: soups, salads, starches, meats, fish, poultry, vegetables, and desserts

• Utilize various preparation methods such as: roasting, grilling, steaming, poaching, boiling, and baking

• Adhere to all required safety regulations and procedures while preparing food including:

o Using proper techniques when using the tools, supplies, and equipment provided (i.e. k...