Cook II- Full Time

The Glen at Scripps Ranch; San Diego (CA); On-site; USD 38,000 - 52,000; Full time

Job summary

The Glen at Scripps Ranch is seeking a Full Time Cook II to prepare and cook all food items per standardized recipes in a high-volume setting. Weekend availability is required with shifts from 11:30am to 8:00pm.

You will handle a variety of meats, seafood, poultry, vegetables, and other items, ensuring quality, temperature, and presentation meet standards. You will also assist with daily prep, special events, and maintain sanitation and safety practices.

Qualifications

• Minimum three years of cook experience in hotel, restaurant, retirement community, or similar.
• Ability to plan and organize work and interpret instructions/recipes.
• Knowledge of kitchen equipment operations; some knowledge of nutrition.

Responsibilities

• Prepare and serve all food items according to standardized recipes.
• Prepare meats, seafood, poultry, fish, vegetables and other items for cooking with quality.
• Assist in daily prep, banquets, catering, and special events.
• Maintain stock levels at line stations to ensure smooth service.
• Follow safety procedures and sanitation standards; maintain personal hygiene/uniform standards.

Skills

Three years experience

Plan and organize work

Interpret instructions/recipes

Kitchen equipment knowledge

Education

Culinary education preferred

Job description

The Glen Scripps Ranch is looking for a Full Time Cook II position.

Schedule-Weekend availability hours: 11:30a-8pm

General Summary

The Cook II is responsible for the preparation of all food items based on standardized recipes.

Principle Duties

• Responsible for preparing and serving all food items based on standardized recipes to include, but not limited to: sauces, sautés, boils, braises and roasts items as well as fries, steams, grills, bakes, and short order cook.
• Prepares a variety of meats, seafood, poultry, fish, vegetables and other food items for cooking, assuming 100% responsibility for quality of products served.
• Assist in food prep assignments to include daily prep, special functions, banquets, catering, holiday and special events.
• Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.
• Plans food production to coordinate with meal serving hours and determines amount and type of food and supplies required for daily menus. Ensures that excellence, quality, temperature and appearance of food are preserved.
• Follows all safety procedures when handling kitchen equipment and complies with department sanitation standards and personal hygiene/uniform standards.
• Performs other duties as required and assigned by Chefs and/or supervisor.

Qualifications

• Minimum of three years experience as a cook in a hotel, restaurant, retirement community or similar institution.
• Ability to plan and organize work, to interpret instructions, recipes, specifications and standards.
• Knowledge of kitchen equipment operations and maintenance. Some knowledge of nutrition and diet.
• Culinary education preferred.