The incumbent in this position is responsible for preparing and presenting all food items as called for by the menu, and for assisting the Chef in the efficient operations of the kitchen. The Line Cook II is responsible for the Line in the absence of the Sous Chef or Executive Chef. The Line Cook II works with their team to deliver high-quality food and service to the Guests of Three Peaks Restaurant.

Job Responsibilities:

• Prepare stocks, soups, and mother sauces and ensure quality taste and product are a priority.
• Will work all stations on the line as necessary.
• Ensure quality of plating and presentation.
• Conduct quality line checks as required.
• Ensure that items are fully stocked and equipment is in good working condition.
• Ensure the proper storing and handling of all food products during and after shift to minimize waste and spoilage.
• Ensure the proper closing down of work stations.
• Communicate effectively with "Front of the House" staff.
• Ensure work station is kept clean and neat.
• Other duties as assigned.

Job Qualifications:

• Completion of a Culinary arts degree or recognized apprenticeship and one-year dinner house cooking experience OR six years of progressive cooking experience, with a minimum of one-year experience in a dinner house.
• Knowledge of and ability to prepare stocks, soups, and mother sauces.
• Knowledge of and ability to prepare all required food preparation recipes and knowledge of and ability to execute those recipes to the set standards and procedures.
• Must be willing to learn new skills.
• Must have complete understanding of all operations of the kitchen.

• Assistance with portion control and product quality for service.
• Opportunity to work in a dynamic kitchen environment.
• Ability to learn new skills and advance culinary expertise.

• Completion of a Culinary arts degree or recognized apprenticeship.
• One year of dinner house cooking experience or six years of progressive cooking experience.
• Knowledge of preparing stocks, soups, and mother sauces.
• Ability to execute food preparation recipes to set standards.
• Demonstrated organizational skills.
• High level of professionalism and leadership skills.