Olive & Hay - Cook II

Our company is a dynamic and renowned establishment in the hospitality industry, specializing in delivering exceptional culinary experiences through both a restaurant and in-room dining services. With a commitment to outstanding food quality, excellent customer service, and maintaining rigorous hygiene and safety standards, we pride ourselves on fostering a vibrant and supportive work environment that values skill, creativity, and dedication. We continuously strive to innovate our menu offerings and enhance the dining experience for our guests, drawing on a team of passionate culinary professionals dedicated to excellence. Our culinary operations are a central pillar of our business, and we are invested in supporting our staff with the tools, training, and environment needed to succeed and grow within the industry.

We are currently seeking a skilled and dependable Cook II to join our culinary team. This critical role involves preparing, seasoning, and cooking various menu items for both our restaurant guests and in-room dining clientele while upholding the highest standards of food quality, presentation, cleanliness, and safety. The ideal candidate will have strong knife skills, experience with food preparation and butchery, and the ability to excel in a fast-paced hospitality setting. This role requires a culinary professional who is detail-oriented, efficient, and passionate about delivering delicious and visually appealing food.

The Cook II will be responsible for preparing salads, soups, sauces, meats, seafood, and vegetables according to standardized recipes and presentation guidelines. Experience in cutting, trimming, boning, and butchering chicken, beef, fish, and shellfish is essential to this position. The successful candidate will be skilled in diverse cooking methods including baking, roasting, broiling, grilling, steaming, and sautéing, ensuring proper seasoning and consistent quality. The role demands familiarity with commercial kitchen equipment such as mixers, slicers, grinders, blenders, and knives. Monitoring cooking temperatures and food quality through sensory inspection and thermometer checks is a key part of maintaining product excellence.

Beyond food preparation, the Cook II will support daily kitchen operations by reviewing menus, estimating food requirements, requisitioning ingredients and supplies, maintaining organized storage and refrigeration practices, preparing workstations for service, and restocking supplies for shifts. Emphasis on minimizing food waste and correctly handling leftovers is expected to align with sustainability and operational efficiency goals.

Sanitation and safety are paramount in this role. The Cook II must strictly follow all food safety, sanitation, and health department regulations while cleaning and sanitizing kitchen equipment, utensils, workstations, coolers, floors, and storage areas. Compliance with OSHA, HAZMAT, PPE, and company safety standards is mandatory, and prompt reporting of unsafe conditions or accidents to management is required. The role involves wearing appropriate safety gear, including non-slip, oil-resistant shoes, to ensure personal and team safety.

Effective communication and teamwork within the kitchen staff and with management are vital for smooth operations. The Cook II will support team members, assist with additional kitchen duties as needed, and maintain punctual and reliable attendance in line with scheduling demands. This role offers an opportunity for driven culinary professionals to contribute their skills in a supportive environment, sharpen their expertise, and advance their career in the hospitality industry.