Restaurant Cook II - Louie Oliver's

Job Summary

Cook and plate all food orders quickly, attractively, timely, and accurately while maintaining a safe, secure, and clean environment. Prepare food in sauté, broiler, and Garde manger stations.

• Required minimum 2‑years’ experience as a cook OR 1‑year experience as a fine dining cook. Equivalent education or related experience may be considered.
• Required local health department sanitation certificate/food handler’s card.
• Must be at least 18 years of age.
• Must possess good customer service and communication skills.
• Must pass Cook II assessment; audition may be required.
• Preferred: previous working knowledge of point of sales system.
• Preferred: fine dining experience, knowledge of multi‑station plating and coursing of food.

• Read tickets and produce food items according to established menu plans quickly and efficiently.
• All team members will follow the Everyone Greets Everyone (EGE) policy, proactively greeting guests and teammates.
• Participate in all mandatory meetings and pre‑shift BUZZ sessions.
• Work effectively with co‑workers and as a team.
• Read, write, speak, and understand English.
• Respond to visual and aural cues.
• Maintain a well‑groomed, professional appearance.
• Meet attendance guidelines and comply with all state, federal, and regulatory policies and procedures.
• Work a varied schedule including holidays, nights, and weekends as needed.
• Work reasonable overtime when required.
• Perform other duties as assigned.
• Fully prepare items such as salads, appetizers, and proteins as assigned.
• Demonstrate skills in fry cook, broiler, and Garde manger.
• Control food production in assigned area, ensuring proper preparation, seasoning, cooking methods, and temperatures.
• Use kitchen tools and utensils (knives, slicers, mixers, steamers, etc.) to complete tasks.
• Set up pantry, sauté, and/or grill stations; possess knowledge and ability to work at other stations as assigned.
• Adhere to kitchen maintenance and sanitation programs.
• Maintain assigned station and equipment in a clean, sanitary condition; assist in maintaining all kitchen stations and equipment.
• Complete daily check‑lists and fill downtime with instructions from team leaders.

• Work and maneuver in a close or small kitchen environment throughout the shift.
• Tolerate extreme hot and cold temperatures.
• Lift up to 50 pounds.
• Push carts weighing up to 100 pounds.