Deliver consistent kitchen operations through meal preparation, food safety, portion control, and organized workstations for guests and staff.

The Cook II performs day-to-day food production as assigned by the Chef. You will prepare food in the main kitchen or concession and maintain presentation standards. The work includes monitoring stock, rotating products, supporting menu execution, and maintaining equipment according to departmental standards.

Key Responsibilities:

- Establish a daily personal production plan
- Assist menu execution and monitor appropriate portions
- Monitor stock levels and communicate shortages
- Clean equipment and maintain departmental standards
- Support Cook III duties as required

Requirements:

- Five or more years restaurant cooking experience
- Rapid-paced restaurant setting experience
- Buffet, catering, and line experience imperative
- Ability to work independently as required
- Ability to oversee staff

Bring independent kitchen judgment, production planning, and food safety awareness to dependable meals and organized operations.

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