Cook II - Gordan Ramsay's Hells Kitchen

Job description

The Cook II is a skilled culinary professional responsible for preparing and executing menu items to the exacting standards of Gordon Ramsay’s Hell’s Kitchen. This role requires precision, speed, and consistency in a fast‑paced, high‑volume kitchen environment. The Cook II prepares hot entrées and other menu components accurately and efficiently while maintaining quality, presentation, and timing. In addition, this position supports kitchen leadership and provides guidance to lower‑level cooks, helping ensure smooth station operations and an exceptional guest experience.

Responsibilities

Must be able to work any shift and station in their outlet Meets attendance guidelines and adheres to regulatory, departmental and Company policies Prepares for a rush period of work without getting behind. May be asked to perform the basic job functions as a lead cook for purposes of advancement and development. Able to make recommendations for food substitutions and menu adjustment. Assists in all kitchen areas and other duties as assigned.

Responsible for fast and sanitary preparation of all menus items following established recipes and standards. Rotating between all cooking stations, each responsible for specific food items and each using particular cooking devices. Ensures each order is uniform and consistent.

Controls food production to include: proper cooking methods, cooking time and temperature, ensuring sanitation, handling and storage of prepared food and leftovers, ensuring all items are correctly dated and labeled. Must be proficient in areas of, but not limited to, hot prep, cold prep, salads, desserts, dressings, garnishing, hot and cold sauces, soups, knife-handling skills and ability to produce orders using all basic kitchen equipment.

Be aware of current and needed par levels of products as to assure maintaining needed product. Detailed cleanliness of all stations including all equipment and cooling units.

Qualifications

High School diploma or GED required Minimum of 4 years of experience in high volume, quality establishment, or equivalent technical training in the food industry.

Culinary school experience preferred

• Must have knowledge of kitchen sanitation and operation
• Must be familiar with general maintenance of kitchen equipment
• Must be able to cook using industry and property standard techniques, procedures and equipment.

Must have a solid skill base in all areas of Pantry and Cook operations. Must be able to get along with co-workers and work as a team member. Must present a well-groomed appearance. Must be able to have a sense of urgency and react to changing business demands.

ADDITIONAL REQUIREMENTS

Must be able to maneuver to all areas of the kitchen Must be able to tolerate areas with high or low temperatures. Must be able to lift up to 75 pounds. Must be able to push and pull up to 125 pounds in a cart. Must possess coordination and dexterity to use kitchen utensils such as knives, spatulas, food tongs, etc. Must be able to bend, stoop, reach, crouch, kneel, push and pull Must be able to operate the following kitchen equipment: stoves, grills, fryers and other utensils when preparing food orders.

Must be fast and accurate. Must be able to read, write, speak and understand English. Must be able to respond to visual and aural cues. Must be able to tolerate chemicals for cleaning and sanitizing kitchen areas.