Cook II performs the day to day food production including meal as assigned by the Chef. Ensure a high caliber of food service for guests and staff through proper preparation and presentation of food and maintenance of a clean and organized workspace.

Qualifications

- Graduate from cooking school required or relative working experience.
- 5+ years cooking experience in a rapid paced restaurant setting.
- Buffet, catering and line experience imperative.
- Ability to work independently as required.
- Ability to oversee staff.
- Some autonomy and creative license.

Responsibilities

- Perform Food Production in Main Kitchen and/or Concession.
- Ensure proper handling and storage of food to minimize waste and ensure portion control.
- Monitor and ensure quality of food product produced on daily basis, report deviations from standards to Sous Chef and Cook I.




- Escalate staff and guest concerns to appropriate next level supervisor quickly to ensure customer satisfaction is addressed.
- Ensure staff are working within the guidelines of the Occupational Health and Safety Act (OHSA) and safe food handling (HACCP) process standards are being adhered to.
- Support Cook III duties as required
- Assist in menu execution, monitor production to ensure appropriate portion control.
- Assist in monitoring of stock levels, noting shortages and communicating to Chef I
- Ensure all workstations are maintained, stocked and food products are properly rotated.
- Establish daily personal production plan.
- Creative recommendations to Chef I.
- Responsible for cleaning and maintaining the equipment and ensuring it is held to departmental standards.

📌 Cook II (Charlottetown)
🏢 Red Shores Race Track & Casino
📍 Charlottetown