Cook II

Book Cadillac; Detroit (MI); On-site; USD 31,987 - 32,676; Full time

Job summary

The Book Cadillac in Detroit is seeking an experienced Cook II for its Kitchen team. This hands-on culinary role focuses on preparing high-quality dishes, delivering exceptional dining experiences across guest service and events.

The ideal candidate will have at least 1 year of professional cooking experience, strong food safety knowledge, and the ability to work flexibly. Join our dedicated team to create memorable meals for our guests!

Qualifications

• Minimum of 1 year of professional cooking experience in a restaurant environment.
• Ability to work evenings, weekends, and holidays as required.
• ServSafe certification or equivalent food handler certification is preferred.

Responsibilities

• Prepare menu items accurately and efficiently.
• Assist in banquet and special event food service.
• Maintain a clean, organized, and sanitary workstation.

Skills

Culinary skills

Food safety knowledge

Inventory management

Education

Associate degree in Culinary Arts

Tools

Commercial kitchen equipment

Convection ovens

Job description

Cook II

Are you a skilled culinary professional who thrives in a fast-paced hospitality environment? We are looking for an experienced Cook II to join our Kitchen team in {ADDRESS}. In this role, you will play a vital part in delivering exceptional dining experiences for guests, events, and banquets, bringing both technical skill and passion to every plate.

Position Overview

The Cook II is a hands‑on culinary role responsible for preparing and executing high‑quality dishes in support of daily guest service, special events, and banquet operations. Reporting to the Kitchen leadership team, the Cook II works collaboratively to maintain food quality, consistency, and safety standards across all service periods. This position is based on‑site in {ADDRESS}, and is compensated at $23.22 – $23.72 per hour.

Key Responsibilities

• Prepare and execute menu items accurately and efficiently in response to guest orders, ensuring consistent quality and presentation standards are met during every service period.
• Assist in the setup, execution, and breakdown of banquet and special event food service, coordinating with the broader kitchen team to meet event timelines and guest expectations.
• Follow standardized recipes, portion guidelines, and plating specifications to maintain consistency across all dishes served to guests.
• Monitor food inventory levels, rotate stock according to FIFO (first in, first out) principles, and communicate supply needs to kitchen supervisors in a timely manner.
• Maintain a clean, organized, and sanitary workstation at all times, adhering to all applicable food safety regulations and internal hygiene standards.
• Collaborate with front‑of‑house staff and event coordinators to accommodate special dietary requests, allergies, and customized guest orders.
• Support junior kitchen staff by providing guidance on preparation techniques and station responsibilities during high‑volume service periods.
• Perform opening and closing duties for assigned kitchen stations, including equipment checks, temperature logs, and sanitation procedures.

Required Qualifications

• Minimum of 1 year of professional cooking experience in a hospitality, hotel, catering, or restaurant environment.
• Demonstrated experience supporting banquet, catering, or large‑scale event food service operations.
• Solid understanding of food safety principles, including proper handling, storage, and temperature control procedures.
• Ability to work a flexible schedule, including evenings, weekends, and holidays, as required by event and service demands.
• Ability to stand for extended periods and lift up to 25 pounds as needed in a kitchen environment.

Preferred Qualifications

• Associate degree or certificate in Culinary Arts from an accredited culinary program.
• ServSafe certification or equivalent food handler certification.
• Prior experience in a hotel, resort, or large‑scale hospitality kitchen setting.
• Familiarity with diverse cuisine styles and the ability to adapt to varied menu formats for different event types.

Technical Skills

• Proficiency with commercial kitchen equipment including convection ovens, grills, fryers, steamers, and sauté stations.
• Knowledge of knife skills, butchery basics, and classical cooking techniques.
• Ability to read and execute standardized recipes and production sheets accurately.
• Basic understanding of inventory management and food cost awareness.
• Familiarity with allergen awareness protocols and special dietary accommodations.

Application Information

If you are an experienced Cook II ready to contribute your culinary talents to a dynamic hospitality kitchen, we encourage you to apply. Please submit your resume detailing your relevant experience in food preparation, event service, and kitchen operations. We are an Equal Opportunity Employer and welcome applicants from all backgrounds. All qualified candidates will receive consideration for employment without regard to race, color, religion, sex, national origin, disability, or any other protected status.