Cook 2 – Advent Health Training Center

Cook 2 is responsible for advanced food preparation, cooking execution, and maintaining high culinary standards while supporting daily kitchen operations. This role requires strong culinary knowledge, the ability to work independently on assigned stations, and leadership in maintaining quality, consistency, and food safety standards in a fast-paced environment.

Responsibilities

Maintain a friendly, positive attitude and professional demeanor at all times; Report for scheduled shifts on time and report to assigned kitchen area promptly; Execute advanced food preparation and cooking techniques according to recipes and culinary standards; Prepare and cook menu items independently while maintaining consistency and presentation standards; Assist chefs and kitchen leadership with daily production, prep lists, and station organization; Oversee assigned stations and ensure readiness throughout service periods; Maintain cleanliness and organization of workstations, walk-ins, coolers, and storage areas; Ensure compliance with all food safety, sanitation, and health regulations; Assist with inventory rotation, product labeling, and quality control procedures; Communicate effectively with chefs, supervisors, runners, attendants, and fellow team members; Support training and guidance of less experienced kitchen staff as needed; Maintain high standards of food quality, portioning, and presentation; Properly operate and maintain kitchen equipment and tools; Complete prep work, production tasks, and side work in a timely and efficient manner; Maintain extensive knowledge of menu items, ingredients, and daily specials; Assist with receiving, inspecting, and storing deliveries as needed; Complete all closing duties and check out with supervisor or manager before leaving; May be reassigned to different kitchen or service areas based on operational needs; Must be able to work a flexible schedule including days, nights, weekends, and holidays

Requirements

High School Diploma or GED equivalent; Minimum of two (2) years of experience in a fast-paced restaurant, catering, hospitality, or food service environment; Strong knowledge of cooking methods, food preparation, and kitchen safety standards; Ability to work independently and efficiently in a high-volume kitchen environment; Strong organizational skills with the ability to prioritize tasks effectively; Excellent teamwork and communication skills; Must be dependable, punctual, proactive, and self-motivated; Ability to maintain a clean and sanitary work environment at all times; Must be able to read and understand recipes, prep lists, and kitchen communications in Basic English; Must be able to perform simple mathematical calculations; Ability to stand for extended periods of time and walk long distances; Must be able to lift, carry, push, and pull up to 50 pounds; Must be able to bend, kneel, and work in close kitchen quarters; Maintain personal hygiene and professional appearance standards; Practice safe work habits, follow all safety policies and procedures and regulations, complete company-wide safety training, and any additional job-specific safety training

Nice to have

Culinary degree or certificate