GENERAL SUMMARY
The Cook II is responsible for preparing and cooking intermediate food orders including meat, fish, poultry and related items according to prescribed menus or recipes. Ensures that the food is presented in an appealing and appetizing manner.

CORE SCOPE OF POSITION

Works most stations and equipment with a good degree of confidence to include the grill, oven, fryer, panini press, hot box, flat top, broiler, sauté, smoker, and rotisserie. Completes all duties in an accurate, efficient and timely manner; knows what additional tasks need doing and proactively works on those tasks when time permits. Provides basic training to Cook I by direction of the chef. Makes recipe conversions by properly adjusting volume of ingredients. Executes recipes efficiently with minimal direction or supervision. Understands and articulates intermediate food knowledge to include identification of ingredients, preparation and cooking methods. Creates and completes prep list based on par levels and forecasted volume. Regularly tastes food and identifies issues before food is served; makes basic adjustments but also seeks Cook III’s guidance to ensure quality product with minimal waste. Works and takes action to minimize waste. Understands and takes steps to avoid cross contamination. Advises Cook III or higher of any potential sanitation or food safety concerns. Performs temperature checks per policy and understands the danger zones related to FAT TOM - food, acidity, time temperature, oxidation and moisture; escalates any issues to Cook III or Sous Chef. Exhibits intermediate working knowledge and culinary skills. Exhibits intermediate knife handling skills and proper techniques, executing accuracy at an accelerated pace. Selects and safely operates equipment in compliance with the manufacture's requirements and properly maintains preparation equipment to include slicer, dicer, mandolin, mixer, juicer, power mixer and chopper. Uses measuring cups and spoons to accurately measure ingredients per the recipe; understands and uses both wet and dry units of measurements appropriately. Ensures that par levels are correct and that stock is maintained at appropriate levels. Practices "clean as you go" techniques that ensure the kitchen and areas remain neat and clean; assists other team members to ensure overall station/area is properly maintained. Adheres to all hygiene and safety standards for culinary operations by washing hands after using the restroom and after each culinary function is performed and before beginning a new task. Checks and changes sanitation buckets every two hours, or more often if needed. Properly covers, labels, dates and stores all food and beverage items. Rotates product using FIFO - first in, first out. Understands and follows the HAACCP procedures. Follows guidelines for glove use and changes gloves as required between tasks. Proactively makes suggestions to improve the items offered. Works together with other F&B staff to ensure a good experience for our guests; takes proactive steps to help group move in the most effective direction. Communicates in a courteous and professional manner with guests and co-workers; draws out less vocal team members. Presents a clean and professional appearance when following all standards of appearance. Follows Viejas guest service standards while performing job duties. Performs all related and compatible duties as assigned.

STYLE SERVICE COMMITTMENT
All Team Members commit to delivering Viejas STYLE Service, our own unique delivery of hospitality service that creates an experience our Guests never want to leave. As a Viejas Team Member, your commitment to – and upholding of --- these standards is important and necessary to ensure Viejas is a place our Guests and Team Members enjoy as a place to stay, play, dine and work!

INTERACTION

Interacts with peer groups.

SUPERVISION

Does not provide supervision to others.