Cook II

Phoenix, AZ, USA|

Job Overview

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Training and Development

Employee assistance program

Job Description

Pacific Hospitality Group is a family-focused company that brings a unique owner/operator approach to hospitality management. They are dedicated to long-term investments that foster business growth and development opportunities for their team members. The company's vision is to enrich people's lives by providing memorable experiences, giving back to communities, and honoring God in all their endeavors. Emphasizing principles like integrity, compliance, value creation, and customer focus, Pacific Hospitality Group prioritizes creating long-term value and sustainable growth within the hospitality industry. Their commitment to humility, respect, knowledge, and fulfillment further supports a culture of principled entrepreneurship and continual improvement.

The Cook II position within Pacific Hospitality Group represents an integral role in their culinary team. This role is ideal for an experienced culinary professional who is passionate about preparing and presenting high-quality food while adhering to established standards and safety guidelines. The Cook II works with significant independence, managing kitchen stations, ingredient preparation, and ensuring smooth daily kitchen operations. This position also offers the opportunity to lead and mentor less-experienced kitchen staff, contributing positively to kitchen workflow and guest satisfaction. This role requires someone who can multitask efficiently in a fast-paced environment, deliver consistent food quality, and maintain compliance with food safety and sanitation standards. This position supports the company’s mission by helping deliver memorable dining experiences aligned with the values of hospitality excellence.

In addition to daily cooking responsibilities, the Cook II will play a critical role in special event preparations, catering functions, and banquet support, accommodating dietary restrictions and guest preferences. They are accountable for monitoring food freshness, presentation, and portion control to maximize guest enjoyment and minimize waste. The position also involves inventory management, product requisition assistance, and proper storage to uphold food quality and operational efficiency. This role embodies teamwork, accountability, and operational excellence in a culturally respectful and supportive kitchen environment. Pacific Hospitality Group encourages continuous learning and professional growth among its culinary staff, making the Cook II role a dynamic and rewarding career opportunity within a company that values principled and customer-focused service.

Job Requirements

High school diploma or equivalent preferred
Minimum of two years of culinary or food service experience in a restaurant, hotel, healthcare, senior living, catering, or institutional setting
Working knowledge of food preparation techniques, cooking methods, and kitchen equipment
Understanding of food safety, sanitation, and HACCP principles
Ability to work independently and prioritize tasks in a fast-paced environment
Strong organizational, communication, and teamwork skills
Food handler certification or ServSafe certification preferred

Job Qualifications

High school diploma or equivalent preferred
Minimum of two years of culinary or food service experience in a restaurant, hotel, healthcare, senior living, catering, or institutional setting
Working knowledge of food preparation techniques, cooking methods, and kitchen equipment
Understanding of food safety, sanitation, and HACCP principles
Ability to work independently and prioritize tasks in a fast-paced environment
Strong organizational, communication, and teamwork skills
Food Handler Certification or ServSafe Certification preferred

Job Duties

Prepare, cook, and present a variety of menu items according to standardized recipes, production schedules, and presentation standards, ensuring food quality, consistency, proper temperatures, and portion control
Operate assigned kitchen stations independently while completing daily ingredient preparation, mise en place, and production planning to support efficient and timely service
Lead and coordinate daily kitchen workflow by assigning tasks, supporting team members, and ensuring efficient operations during service
serve as the acting kitchen lead in the absence of the Sous Chef or Kitchen Manager, as assigned
Train, mentor, and provide guidance to Cook III team members and other kitchen staff while fostering a positive, professional, and collaborative kitchen environment
Prepare special orders and support banquet, catering, and special event functions, accommodating dietary restrictions and guest requests as required
Monitor food quality, freshness, presentation, and production throughout service to ensure compliance with organizational standards and guest satisfaction
Maintain compliance with all food safety, sanitation, HACCP, health department, and workplace safety regulations while ensuring kitchen workstations, equipment, storage areas, and food preparation areas remain clean, organized, and operational
Manage inventory by monitoring stock levels, assisting with product requisitions, receiving and storing deliveries, and ensuring proper labeling, storage, and FIFO rotation of food products
Control food costs and minimize waste through effective production planning, inventory management, proper food handling, ingredient utilization, and portion control
Communicate effectively with culinary leadership and service staff regarding production schedules, inventory needs, purchasing requirements, equipment issues, staffing concerns, product shortages, and other operational needs
Adhere to all company policies, standards, and procedures while contributing to a culture of teamwork, accountability, continuous improvement, and operational excellence