Cook II

Overview

POSITION DESCRIPTION POSITION TITLE: Cook IIEMPLOYMENT CLASSIFICATION: Non-Exempt POSITION REPORTS TO: Kitchen Manager and General ManagerDEPARTMENT: Dining Division All Paradies Lagardère positions, including Cook II, (pizza cook) require embodying a positive company image by providing courteous, friendly, and efficient service to guests and team members. Employees are expected to follow our core values: TRIFIC (Trust, Respect, Integrity, First-Class, Innovation, Commitment). To apply, send your resume to [email protected]

Responsibilities

The following responsibilities are intended as core requirements, with additional duties assigned as needed:

• Prepare all menu items from scratch, including dough handling, sauces, toppings, proteins, and specialty ingredients.
• Execute pizza production using live ovens and high-heat cooking equipment, ensuring proper bake times, consistency, and quality.
• Work multiple cooking stations as needed, including pizza build, prep, sauté, and oven operation areas.
• Follow all recipes, portioning standards, and presentation guidelines with 100% accuracy.
• Maintain strong knowledge of dough preparation, fermentation, stretching, topping, and baking techniques.
• Ensure all food is prepared and served in a timely manner while maintaining high-quality standards.
• Use knives, dough tools, ovens, and kitchen equipment safely and efficiently.
• Maintain cleanliness, organization, and sanitation of all kitchen and production areas throughout service.
• Follow all food safety, sanitation, labeling, and storage procedures in compliance with company and regulatory standards.
• Restock stations and maintain proper rotation (FIFO) of all food items.
• Assist with prep production and daily mise en place to ensure smooth service operations.
• Communicate effectively with Kitchen Manager, General Manager, and fellow team members.
• Support training of new kitchen staff as needed.
• Assist in maintaining kitchen equipment and reporting maintenance needs promptly.
• Work efficiently in a high-volume, fast-paced, open-kitchen environment with visible guest interaction.
• Perform additional duties as assigned by management.

Qualifications

EDUCATION, EXPERIENCE, CERTIFICATIONS

• Minimum 1–2 years of cooking experience in a high-volume restaurant environment required.
• Experience in pizza making, dough handling, or scratch kitchen environments strongly preferred.
• Experience working with wood-fired, gas, or specialty pizza ovens preferred.
• Strong understanding of cooking techniques, ingredients, and kitchen operations.
• ServSafe Certification or equivalent preferred.
• Culinary school training preferred but not required.
• Ability to read, write, and communicate effectively in English. POSITION QUALIFICATIONS
• Ability to work a flexible schedule including nights, weekends, and holidays in a 7-day operation.
• Ability to stand for long periods in a high-heat kitchen environment.
• Ability to lift up to 50 pounds and perform physical kitchen tasks including bending, reaching, and carrying.
• Comfortable working in environments with high heat, open flames, steam, and continuous service flow.
• Strong attention to detail, speed, and consistency under pressure.
• Ability to follow direction and work collaboratively in a team-oriented kitchen.
• Professional attitude, strong work ethic, and commitment to quality and consistency.