Job Description The Cook II assists the Cook 1 / Junior Sous Chef and Sous Chef in heavy production and fabrication of food products for kitchen preparation, cafeteria, banquet cooking, dining room, and fine dining. The Cook 2 should maintain a passive leadership role in maintaining adequate production level and a high level from the kitchen Staff. Cook II Responsible for preparing all mis-en-place for station and working service. Speed, Accuracy & Temperature, responsible for all protein dishes. Utilizes a variety of cooking styles, times and temperatures: Whole Roast, Quick Sear, Slicer etc. Sophisticated protein cooking. Responsible for teamwork with other stations, inter-station timing and communication, and dynamic multi-tasking. Working directly with Junior Sous Chef / Sous Chef. Consistent excellence in work product. Setting up and breaking down a station. Time management & task accomplishment with regards to daily prep list. Organization of station, workplace cleanliness, sanitation and safety. Will work with chefs to develop menus for guests. Must have superior culinary, food production, and high standards of excellence. The qualified candidate must be a motivated self-starter with excellent communication, problem resolution and organizational skills. Must be able to work cleanly, efficiently, with respect for quality ingredients and careful attention to preparation. Must be able to operate effectively as part of a team, communicate clearly, ensure smooth service operations and quality service. GENERAL EXPECTATIONS: Act with integrity, honesty and knowledge that promote the culture, values and mission of Dejia LLC. Lansdowne Resort and Spa. Performs all aspects of position with efficiency, respect, friendliness, professionalism, teamwork, knowledge, patience, awareness, compassion, courtesy and initiative. Understand philosophy of management and owner. Displays consistent attention to detail and follow through of all restaurant policies. Represents the restaurant professionally through effective communication, cooperation and relationships with the all business partners. Collaborates with team to create a culture and restaurant work environment based uponrespect; fosters opportunities for team to learn, grow and develop their abilities. Leads and supervises Culinary Staff, ensures that food standards are on par with all outside accreditation sources: including but not limited to AAA Four Diamond establishment and in keeping with the service foundation and philosophy established at Dejia LLC. Lansdowne Resort and Spa Understand completely all programs, procedures, standards, specifications, guidelines and training programs. Offer positive solutions to problems or issues and be a voice that is part of the decision-making team.