Olive & Hay - Cook II

Our esteemed establishment is a well-regarded restaurant recognized for its dedication to culinary excellence and exceptional dining experiences. We pride ourselves on offering a diverse menu crafted from the freshest ingredients, prepared with precision, and served with genuine hospitality. In the bustling environment of hospitality, our kitchen staff form the cornerstone of our commitment to quality and customer satisfaction. Our restaurant caters to a wide clientele, including in-room dining guests, ensuring that every dish meets the highest standards of taste, presentation, and safety. We value a strong team-oriented culture that emphasizes skill development, consistent quality, and a dynamic working atmosphere where every kitchen professional can thrive and advance their career. Our Cook II position is a critical role within this team, requiring a skilled and dependable culinary professional who can manage the rigors of a fast-paced kitchen while upholding the meticulous standards expected by our guests and management.

As a Cook II, you will be responsible for preparing a variety of menu items including salads, soups, sauces, meats, seafood, and vegetables following established recipes and presentation guidelines. Your role extends beyond simply cooking; it involves butchery skills such as cutting, trimming, boning, and preparing various proteins including chicken, beef, fish, and shellfish. Mastery of multiple cooking techniques like baking, roasting, broiling, grilling, steaming, and sautéing is essential. You will operate commercial kitchen equipment such as mixers, slicers, grinders, blenders, and knives with expertise, ensuring that all food items are cooked to perfection, properly seasoned, and plated attractively with the appropriate garnishes and sauces.

In addition to food preparation, you will manage kitchen operations by reviewing menus, estimating daily food requirements, requisitioning ingredients, and maintaining organized storage practices. Minimizing food waste and handling leftovers responsibly are key parts of your operational duties. You will ensure sanitation and safety protocols are followed rigorously, including cleaning and sanitizing kitchen equipment, maintaining compliance with OSHA, HAZMAT, and other safety standards, and wearing required personal protective equipment such as non-slip, oil-resistant shoes. Your role includes maintaining clear communication with kitchen staff and management, supporting team members in various tasks, and ensuring punctual attendance in accordance with scheduling demands.

This position requires a minimum of one year of food preparation or line cook experience, with culinary school training or a degree preferred. Strong food preparation knowledge, knife skills, and the ability to interpret recipes and kitchen communications accurately are critical. Candidates must hold a Food Handler Certification or be able to obtain one within 30 days of hire. Flexibility to work varied shifts including evenings, weekends, and holidays is necessary to meet business needs. Physically, the role demands standing and walking for extended periods, lifting weights up to 50 pounds, and working safely around hot surfaces, sharp tools, and chemicals in varying environmental conditions. This Cook II role offers an excellent opportunity for culinary professionals seeking to enhance their skills in a vibrant, high-quality kitchen environment dedicated to excellence and teamwork.