Lead Line Cook & Station Supervisor

A hospitality venue is seeking a Cook II to manage kitchen operations and team members. Responsibilities include preparing food items to high standards, maintaining kitchen equipment, and ensuring a clean work environment. Applicants should have 2-4 years of kitchen experience, a high school diploma, and strong knife skills. The role requires physical stamina, effective communication, and adherence to health codes. This position offers an opportunity to contribute to a vibrant kitchen team and uphold quality culinary standards. #J-18808-Ljbffr