Under the direction of Culinary Management, Sous Chef III’s, and Cook I’s, the Cook II position performs as a mid-level short order or grill cook among its peer cook positions. The Cook II will assume stations requiring a moderate level of difficulty and will perform responsibilities for food preparation that require a more sophisticated level of detail, experience and expertise than Cook III, but not as complex as the Cook I.
The Cook II will contribute to Centerplate’s operational and financial success by following all Centerplate culinary standards for sanitation and preparation to ensure that food product is of the highest quality in taste and appearance, to satisfy guest expectations and to maximize food revenue.
Minimum of 2 years’ experience in food preparation in a fast paced environment. Must be able to interact verbally and listen attentively to co-workers and supervisors; ability to follow written and oral direction, work under pressure, and work independently. Culinary degree from an accredited college or university preferred.
Starting Salary: $13.00/hr