The Little Nell
Cook II - Element 47 - Winter
The Cook II participates in the preparation, production, and service of menu items according to the direction of their Manager. The Cook II is responsible for preparing and cooking a variety of food items following established recipes and safety standards. This position requires maintaining cleanliness and organization in the kitchen while ensuring food is prepared in a timely manner and to the highest quality standards. This position reports to the Chef de Cuisine. Applications for this position will be accepted until August 17, 2025. Maintain a clean and sanitary work environment, participate in pre and post shift cleaning and organization to include but not limited to: kitchen equipment, walk in fridge/freezer storage, dry storage, trash, recycle, mopping, sweeping. Prepare & serve food items according to standardized recipes and chef specifications. Follow daily preparation list to ensure items are ready for service. Assist with storage of food deliveries. Report any problems with food product, kitchen equipment or work area to a Chef/Sous chef. Work a food station during service, including direct guest interaction if working in a guest facing restaurant. Ensure Manager is aware of guest comments and concerns. Safely operate and train others on the operation of various kitchen equipment to include oven, grill, flattop, soup kettles, slicers, robo-coupe, immersion blender. Ensure accurate portion sizes and presentation of dishes to meet both quality standards and customer expectations. Manage cooking times to ensure food is prepared and served in a timely manner, especially during peak hours. Work closely with kitchen team members to ensure smooth operation and effective communication during food service. Other duties as assigned. Culinary School graduate preferred. 1-2 year(s) of experience in a commercial kitchen preferred. ServSafe or similar food safety course certification is preferred. Proficient written and verbal communication English skills, Spanish a plus. Knowledge of a variety of cooking techniques to include baking, broiling, grilling, saut, roasting, blanching and more. Knowledge of food handling, safety and other restaurant guidelines. Knowledge of simple sauce and dressing. Strong analytical and problem-solving skills. Excellent time management skills. Ability to manage difficult or emotional situations whether they be customer or employee related. Ability to work under stressful circumstances. Ability to quickly adapt to changes in processes, customer flow, environments, and tasks. Ability to engage with customers in a positive and helpful manner. Ability to work in collaboration with others to achieve team goals. Ability to reach, crouch, kneel, stand, walk or be on your feet for extended periods of time. Regularly work in wet, hot and humid conditions for extended periods of time and may be required to walk on slippery and uneven surfaces. Must be able to occasionally lift, push or pull up to 50 lbs. individually or with assistance. Paid Time Off Programs. Paid Leave Programs. Employee Ski Pass. Other company perks.
The Cook II participates in the preparation, production, and service of menu items according to the direction of their Manager. The Cook II is responsible for preparing and cooking a variety of food items following established recipes and safety standards. This position requires maintaining cleanliness and organization in the kitchen while ensuring food is prepared in a timely manner and to the highest quality standards. This position reports to the Chef de Cuisine. Applications for this position will be accepted until August 17, 2025. Maintain a clean and sanitary work environment, participate in pre and post shift cleaning and organization to include but not limited to: kitchen equipment, walk in fridge/freezer storage, dry storage, trash, recycle, mopping, sweeping. Prepare & serve food items according to standardized recipes and chef specifications. Follow daily preparation list to ensure items are ready for service. Assist with storage of food deliveries. Report any problems with food product, kitchen equipment or work area to a Chef/Sous chef. Work a food station during service, including direct guest interaction if working in a guest facing restaurant. Ensure Manager is aware of guest comments and concerns. Safely operate and train others on the operation of various kitchen equipment to include oven, grill, flattop, soup kettles, slicers, robo-coupe, immersion blender. Ensure accurate portion sizes and presentation of dishes to meet both quality standards and customer expectations. Manage cooking times to ensure food is prepared and served in a timely manner, especially during peak hours. Work closely with kitchen team members to ensure smooth operation and effective communication during food service. Other duties as assigned. Culinary School graduate preferred. 1-2 year(s) of experience in a commercial kitchen preferred. ServSafe or similar food safety course certification is preferred. Proficient written and verbal communication English skills, Spanish a plus. Knowledge of a variety of cooking techniques to include baking, broiling, grilling, saut, roasting, blanching and more. Knowledge of food handling, safety and other restaurant guidelines. Knowledge of simple sauce and dressing. Strong analytical and problem-solving skills. Excellent time management skills. Ability to manage difficult or emotional situations whether they be customer or employee related. Ability to work under stressful circumstances. Ability to quickly adapt to changes in processes, customer flow, environments, and tasks. Ability to engage with customers in a positive and helpful manner. Ability to work in collaboration with others to achieve team goals. Ability to reach, crouch, kneel, stand, walk or be on your feet for extended periods of time. Regularly work in wet, hot and humid conditions for extended periods of time and may be required to walk on slippery and uneven surfaces. Must be able to occasionally lift, push or pull up to 50 lbs. individually or with assistance. Paid Time Off Programs. Paid Leave Programs. Employee Ski Pass. Other company perks.