Cook II

Cook II is a mid-level line cook who confidently runs one or more stations, supports banquet production, and mentors Cook I/Prep staff. You’ll execute recipes to spec, manage mise en place and ticket flow, uphold food-safety standards, and help keep costs and quality on target.

Key Responsibilities

• Station Execution

  • Set up/break down assigned stations (grill/sauté/fry/garde manger/breakfast); maintain pars, labels, and cleanliness.
  • Cook to spec and temperature; plate to presentation standards; meet ticket-time goals.

• Prep & Production

  • Complete daily prep lists; batch sauces/stocks per recipes; verify yields and report variances.
  • Support banquets/catering and cold/hot production as scheduled.

• Quality & Food Safety

  • Perform line checks and taste/temperature checks; maintain logs (cooling, holding, cleaning).
  • Follow ServSafe/HACCP practices (FIFO, allergen awareness, cross-contact prevention).

• Team Support & Training

  • Assist with training Cook I/Prep on knife skills, station setup, and recipe execution; model communication on the line.
  • Coordinate with Expo, Dish, and FOH for smooth pacing and special requests.

• Inventory & Waste Control

  • Date/label and rotate; report 86 items early; minimize waste and over-production; participate in counts/ordering as asked.

• Equipment & Kitchen Care

  • Use/clean equipment safely; report maintenance needs via work orders; keep BOH areas organized.

Benefits We Offer:

• Competitive Salary: A comprehensive and competitive compensation package.
• Performance Bonuses: Based on company and individual performance.
• Health Benefits: Full medical, dental, and vision coverage.
• Retirement Savings: 401(k) plan with company match to help secure your financial future.
• Paid Time Off (PTO): Generous vacation, sick leave, and paid holidays to promote work-life balance.
• Professional Development: Opportunities for career advancement, mentorship, and ongoing learning.
• Employee Discounts: Discounts on hotel stays and services across PHM properties.
• Wellness Programs: Access to health and wellness initiatives to support a balanced lifestyle.
• Flexible Work Environment: Options for flexible scheduling and work arrangements to promote work-life balance.

Performance Hospitality Management (PHM) is an Equal Opportunity Employer (EEO):

PHM is committed to diversity, equity, and inclusion in the workplace. We provide equal employment opportunities to all qualified individuals regardless of race, color, religion, gender, gender identity, sexual orientation, national origin, disability, or age. We embrace diversity and are committed to creating an inclusive environment for all employees.

• Experience: 1–2+ years professional kitchen experience (hotel/resort or high-volume restaurant preferred).
• Strong knife skills and proficiency on at least two stations; accurate recipe and portion adherence.
• Working knowledge of food safety (ServSafe/HACCP) and allergy protocols.
• Calm under pressure; clear communicator; reliable and punctual.
• Certification: Food Handler required; ServSafe Food Protection Manager preferred (or within 30 days).

Physical Requirements

• Stand/walk for entire shift; frequent bending, reaching, and repetitive motions.
• Lift/carry up to 40–50 lbs; work in hot/cold/humid environments; safe knife/equipment handling with required PPE.