Cook II - Morton's Fine Dining

Landry's, LLC.; Biloxi (MS); On-site; USD 10,000 - 60,000; Full time

Job summary

Join a dynamic team at a forward-thinking company where culinary excellence is celebrated! As a Cook II, you will be responsible for preparing high-quality food items while ensuring adherence to safety and sanitation standards. This role offers opportunities for growth and advancement in a positive work environment that values diversity. Enjoy generous employee discounts and a variety of benefit plans tailored to your needs. If you're passionate about food and eager to contribute to a thriving kitchen, this position is perfect for you!

Benefits

Paid Time Off

401K

Employee discounts

Community volunteer opportunities

Qualifications

• 1 year experience in a high-volume kitchen.
• Ability to obtain and maintain a Food handler’s card.

Responsibilities

• Prepare food according to established specifications and recipes.
• Inspect equipment and ingredients to ensure quality standards.
• Maintain inventory levels and ensure proper product rotation.

Skills

Food preparation

Inventory management

Safety and sanitation procedures

Basic mathematical skills

Education

Food handler’s card

Job description

Overview

Cook II
It is the responsibility of the Cook to prepare all food items according to menu, recipes, plate specifications, and guest requests. It is also the responsibility of this role to assure food preparation and service is of the highest quality and according to specified prep times.

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

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

What we offer you:

• Multiple benefit plans to suit your needs

• Paid Time Off

• 401K

• Opportunities for advancement

• Positive and respectful work environment where diversity is valued

• Generous employee discounts on dining, retail, amusements, and hotels

• Community volunteer opportunities

Disclaimer: The above information is intended as a high-level overview of the responsibilities and qualifications for the position and does not represent the full job description which will include all responsibilities, skills, duties, requirements, and working conditions associated with the job. For more information or to see the full job description, contact the Human Resources department at the location in which you are applying.

Pay Range

USD $0.00 - USD $0.00 /Hr.