Cook II: High-Volume Kitchen & Plate-Prep Expert

The Post Oak; Biloxi, Northern (MS, KY); Hybrid; USD 19,000 - 21,000; Full time

Job summary

The Post Oak in Biloxi, MS is hiring a Cook II to prepare all food items according to menu, recipes, plate specifications, and guest requests, ensuring quality and timely service even during peak periods.

You will inspect ingredients, manage inventory, maintain par levels, follow safety and sanitation procedures, and collaborate closely with the Sous Chef and FOH team to deliver consistent, high-quality dishes.

Qualifications

• Minimum age requirement is 18
• 1 year experience in a high-volume kitchen
• Able to obtain and maintain a Food handler’s card (HLTH card) and any other certification or license, as required by law or policy
• Possess basic mathematical skills to include ability to add, subtract, multiply and divide specific to position responsibilities
• Available to work varied shifts, including nights, weekends, and holidays

Responsibilities

• Prepare food according to established specifications and standardized recipes
• Inspect equipment, cold meats, seafood, and produce to ensure product quality standards are met
• Maintain established inventory levels and order stock
• Ensure proper product rotation, storage, and quantity controls
• Consistently apply established safety and sanitation procedures
• Assist all stations and respective lines as necessary
• Ability to read, decipher and execute cooking procedures and plate presentation based on established recipes and plate specifications
• Work closely with stewarding in regards to any operational issue
• Establish all par levels for all ingredients/dishes and communicating with Sous Chef and/or FOH manager

Job description

The Post Oak in Biloxi, MS is hiring a Cook II to prepare all food items according to menu, recipes, plate specifications, and guest requests, ensuring quality and timely service even during peak periods.

You will inspect ingredients, manage inventory, maintain par levels, follow safety and sanitation procedures, and collaborate closely with the Sous Chef and FOH team to deliver consistent, high-quality dishes.