The Cook 2 supports Center Art's mission, vision, and values by exhibiting the following behaviors: excellence, competence, collaboration, innovation, respect, personalization, accountability, and ownership.

The Cook 2 is responsible for all food quality and production on the assigned station and all other stations in the area. Preparing and serving quality food products presented according to service standards while following all safety and health requirements ensures the complete satisfaction of both guests and team members. Constantly maintains a clean, organized, and safe work environment. Must communicate closely with leads/supervisors regarding issues and concerns raised during the shift.

Primary Functions:

• Maintain and strictly abide by state sanitation/health regulations and company requirements.
• Maintain complete knowledge of correct maintenance and use of equipment.
• Use equipment and tools only as intended, properly and safely.
• Meet with Sous Chef to review assignments, anticipate business levels, charges, and other information pertinent to job performance.
• Turn on specified equipment and unlock secured areas.
• Set up workstations with required mis-en-place, tools, equipment, and supplies according to standards.
• Inspect the cleanliness and working conditions of all tools, equipment, and supplies.
• Ensure everything complies with standards.
• Check product list and establish priority items for the day.
• Inform the Sous Chef of any supplies that need to be requisitioned for the day's tasks.
• Start prep work on items needed for the day.
• Prepare all prep items following recipes and yield guides, according to department standards.
• Inform F&B service staff of 86'd items and amounts of available menu items throughout the meal period.
• Communicate any assistance needed during busy periods to the Sous Chef to ensure optimum service to the guests.
• Maintain proper storage procedures as specified by Health Department and Hotel requirements.
• Minimize waste and maintain controls to attain forecasted food costs.
• Direct and assist Stewards to make cleanup a more efficient process.
• Breakdown workstation and complete closing duties according to department standards.
• Return all food to proper storage areas.
• Rotate all return products.
• Wrap, cover, label, and date all items for storage.
• Straighten up and organize all storage areas.
• Clean up and wipe down food prep areas, reach-ins, walk-ins, and shelves.
• Return all unused and clean equipment to the specified locations.
• Restock items that were depleted during the shift.
• Review status of work and follow up actions required with the Sous Chef before leaving.

Salary Description: $23.92 to $23.92 per hour, depending on experience.

• Medical, Dental, Vision, Life, Long Term Disability Insurance.
• 401(k) plan with 50% match on the first 6% contributed.
• Paid Holidays (7 per year).
• Paid sick leave.
• Vacation pay (3 weeks accrual after one year of service).
• Tuition reimbursement of 50%, up to $2500 per year.
• New child family leave up to 4 weeks while on approved FMLA.
• 35% discount for many purchases at Retail and F&B Experiences.
• 4 friends and family admission tickets per year.
• Charitable Contributions / Matching Gift, up to $500 per year.
• $50 per month towards Orca card or parking.

• High School diploma or equivalent.
• Culinary school background preferred.
• 1 year cooking experience, trained in all areas.
• Excellent communication and organization skills.
• Teamwork and detail-oriented.
• Able to obtain and maintain a Food Handler's Permit.
• Able to lift 50 pounds and 10 pounds overhead.
• Able to stand for entire shift with periodic breaks.