Cook II

Beemok Hospitality Holdings; United States; On-site; USD 22,000 - 33,000; Full time

Job summary

Beemok Hospitality Holdings is seeking a Cook II to oversee and manage team members within their designated area and the general kitchen, ensuring quality meals and consistent presentation.

This role emphasizes operating and maintaining a wide range of kitchen equipment, coordinating with the Chef and front-of-house team, and upholding safety and sanitation standards during peak hours or events.

Qualifications

• Strong knife skills and knife maintenance.
• Knowledge of basic cooking techniques (soups, sauté, grilling, frying, roasting, braising, poaching).
• Understanding of health codes and sanitary standards.
• Ability to learn a new station within two weeks; attention to detail; strong sense of urgency.
• Solid communication and organizational skills.
• Team player with interpersonal skills.

Responsibilities

• Operate and clean kitchen equipment including fryers, broilers, ovens, steamers, mixers, slicers and grills.
• Prepare food items to guest orders following recipes, production, portion and presentation standards.
• Label and date containers, rotate stock, communicate shortages to the Chef and front-of-house team, and return unused items to storage.
• Maintain safe, sanitary work environment and uphold cleanliness standards.

Skills

Knife skills

Health codes

Communication

Teamwork

Adaptability

Education

High school diploma or equivalent

Job description

The primary role of Cook II at Sorelle is to oversee and manage all team members who work in their designated area as well as the general kitchen area . While no job description can provide a comprehensive list of job duties, the following is a summary of the major responsibilities for the position.

Duties/Responsibilities:

• Operate, maintain, and properly clean a deep fryer, broiler, stove, steamer, food processor, mixer, meat and cheese slicer, oven, steam table, tilt kettle, waffle iron , and flat-top grill.
• Prepares food items of consistent quality according to guest orders following recipe, as well as production, portion, and presentation standards.
• Operates, upholds, and properly cleans kitchen equipment while maintaining a safe, sanitary work environment.
• Label and date all food containers and rotates as per policies; check pars for shift use, determine necessary preparation, freezer pull, and line set up; note any out-of-stock items or possible shortages; Communicate this information with the Chef and the f ront of house team. return all food items not used to designated storage areas.

Required Skills/Abilities:

• Full understanding of knife skills and knife maintenance. Be able to execute all basic knife cuts .
• Required to have full knowledge of all basic cooking techniques Soups, Sauté, Grilling, Frying, Roasting, Braising, Poaching, and the treatment of vegetables, as well as cold food cooking techniques.
• Strong knowledge of health codes
• Ability to learn a new station fully and effectively within two weeks, Attention to detail, work in a careful nature, and strong sense of urgency.
• Solid communication and organization skills.
• Strong interpersonal and team player skills.

Education and Experience:

• High school diploma or equivalent.
• Minimum 2-4 years of experience in similar kitchen/hotel operations

Physical Requirements:

• Must be able to lift equipment, supplies, etc. of at least 7 0 pounds.
• Must be able to continuously stand for up to 8 hours per shift.
• Must be able to resolve problems, handle conflict, and make effective decisions under pressure.
• The role may require extended periods of time on your feet, especially during peak hotel hours or events.
• Clear vision is important for reading reports, analyzing data, and overseeing Concierge activities.
• Good hearing is necessary for effective communication with colleagues, guests, and stakeholders.
• Reasonable accommodation may be made to enable individuals with disabilities to perform essential functions.

BHC is an equal employment opportunity employer. Employment decisions are based on merit and business needs, and are not based on race, color, sex (including pregnancy, childbirth, and related medical conditions), citizenship status, national origin, ancestry, gender identity or expression, sexual orientation, age, religion, creed, physical or mental disability, marital status, veteran status, uniformed service, political affiliation, genetic information, or any other factor or characteristic protected by applicable law. BHC participates in E-Verify.