Cook II

Elevation Convening Center & Hotel; Montgomery (AL); On-site; USD 17,000 - 25,000; Full time

Job summary

Ithaka Hospitality Partners, LLC in Montgomery, AL is seeking a Cook II to join our kitchen team. You will prepare and cook menu items according to established recipes and standards, manage an assigned station, and support food quality and sanitation throughout service.

The ideal candidate has solid cooking skills, reads tickets, and can work independently with minimal supervision while maintaining organization and portion control.

Qualifications

• Two years of professional cooking experience preferred.
• Able to read, understand, and consistently execute recipes.
• Working knowledge of knife skills, cooking methods, kitchen equipment, and food safety practices.
• Ability to work independently with minimal supervision.
• Understanding of measurements, portion control, recipe yields, and par levels.
• ServSafe certification required or ability to obtain within the employer's timeframe.

Responsibilities

• Prepare and cook food for restaurant service, catering, and banquet functions as assigned.
• Follow standardized recipes, portion sizes, plating guidelines, and production schedules.
• Accurately measure and weigh ingredients, convert basic measurements, and adjust recipe quantities as directed.
• Perform cooking techniques such as grilling, sautéing, frying, roasting, steaming, and baking.
• Set up, stock, operate, and break down an assigned station.
• Read tickets and coordinate food preparation with other stations to deliver complete orders promptly.
• Check food quality, seasoning, temperature, and presentation before service.
• Follow established procedures for food allergies and special dietary requests; communicate concerns to the chef or manager.
• Maintain proper food storage, labeling, dating, rotation, and temperature records.
• Understand par levels, complete assigned prep lists, and communicate shortages before service.
• Minimize waste through proper portioning, handling, and use of ingredients.
• Clean and sanitize work areas, equipment, and utensils throughout the shift.
• Assist with receiving deliveries and storing products as assigned.
• Support Cook I and prep team members by demonstrating approved techniques and procedures.
• Report equipment problems, unsafe conditions, and food quality concerns promptly.
• Complete opening, closing, and other kitchen duties as assigned.

Skills

Cooking techniques

Food safety

Kitchen equipment

Reading recipes

Independent work

ServSafe certification

Education

Culinary training

Job description

Position Summary

The Cook II prepares and cooks menu items according to established recipes, presentation standards, and service expectations.

This position requires solid cooking skills, accurate measurements, and the ability to manage an assigned station with minimal

supervision while maintaining food quality, sanitation, and organization.

Essential Duties and Responsibilities

• Prepare and cook food for restaurant service, catering, and banquet functions as assigned.


• Follow standardized recipes, portion sizes, plating guidelines, and production schedules.


• Accurately measure and weigh ingredients, convert basic measurements, and adjust recipe quantities as directed.


• Perform cooking techniques such as grilling, sautéing, frying, roasting, steaming, and baking.


• Set up, stock, operate, and break down an assigned station.


• Read tickets and coordinate food preparation with other stations to deliver complete orders promptly.


• Check food quality, seasoning, temperature, and presentation before service.


• Follow established procedures for food allergies and special dietary requests; communicate concerns to the chef or manager.


• Maintain proper food storage, labeling, dating, rotation, and temperature records.


• Understand par levels, complete assigned prep lists, and communicate shortages before service.


• Minimize waste through proper portioning, handling, and use of ingredients.


• Clean and sanitize work areas, equipment, and utensils throughout the shift.


• Assist with receiving deliveries and storing products as assigned.


• Support Cook I and prep team members by demonstrating approved techniques and procedures.


• Report equipment problems, unsafe conditions, and food quality concerns promptly.


• Complete opening, closing, and other kitchen duties as assigned.

Qualifications

• At least two years of professional cooking experience preferred, or an equivalent combination of culinary training and practical experience.


• Ability to read, understand, and consistently execute recipes.


• Working knowledge of knife skills, cooking methods, kitchen equipment, and food safety practices.


• Ability to work independently with minimal supervision and remain organized during busy service periods.


• Understanding of measurements, portion control, recipe yields, and par levels.


• ServSafe Food Handler certification or equivalent required, or ability to obtain within the employer's designated timeframe; ServSafe Food Protection Manager certification preferred.


• Dependable attendance, clear communication, and a cooperative approach to teamwork.

Physical Requirements and Work Environment

• Perform essential kitchen duties with or without reasonable accommodation.


• Stand and walk for extended periods; bend, reach, and move supplies as needed.


• Lift and carry items weighing up to 50 pounds, using assistance or appropriate equipment when necessary.


• Work around hot surfaces, sharp tools, refrigeration, and wet or slippery areas.


• Safely operate commercial kitchen equipment.

Schedule Expectations

Availability to work mornings, evenings, weekends, holidays, and special events based on business needs.

Performance Expectations

Success in this role means consistently producing quality food, keeping an organized and sanitary station, completing prep on time, controlling portions and waste, and supporting smooth kitchen service.

EEOC - Equal Employment Opportunity Employer