About this role
Position Summary
The Cook 2 – Garde Manger supports the culinary team by preparing high-quality food with consistency, efficiency, and strict attention to food safety. This position primarily supports Garde Manger operations, works select hot and cold line stations, and assists banquet culinary operations as business needs require.
Working under the guidance of senior culinary team members, the Cook 2 performs independently within assigned stations and areas of expertise. This role contributes to exceptional guest experiences while continuing to develop the culinary knowledge and skills needed to lead a dinner service station independently.
Key Responsibilities
Food Preparation & Presentation
- Prepare and present menu items in accordance with Lahontans culinary standards.
- Follow established recipes, production sheets, standard operating procedures (SOPs), and portion control standards.
- Maintain quality, consistency, and presentation standards for all food products.
Garde Manger & Banquet Support
- Support daily Garde Manger operations, including preparing salads, cold foods, garnishes, and other menu items.
- Work select hot and cold line stations as assigned.
- Assist banquet culinary operations to support events and varying business levels.
- Support multiple kitchen stations as operational needs require.
Food Safety & Sanitation
- Properly store, label, rotate, and handle food products in accordance with food safety guidelines.
- Maintain clean, organized workstations, equipment, and storage areas.
- Uphold sanitation, safety, and cleanliness standards throughout kitchen operations.
Teamwork & Culture
- Collaborate with culinary and food and beverage teams to support smooth service and guest satisfaction.
- Demonstrate professionalism, clear communication, and attention to detail.
- Embody Lahontans core values of honesty, integrity, transparency, and community.
Performance Expectations
- Demonstrate strong attendance, reliability, and consistency in daily execution.
- Follow established recipes and SOPs without unauthorized deviation.
- Perform independently within assigned stations and areas of expertise.
- Work under regular managerial guidance while developing the skills to lead a dinner service station independently.
Qualifications
Qualifications
- Previous line or prep cook experience in a high-volume restaurant, hotel, club, or banquet kitchen preferred.
- Working knowledge of cold food preparation, knife skills, and plating techniques.
- Valid food handler certification or the ability to obtain one within the required timeframe.
- Ability to read and follow recipes, production sheets, and portioning guides.
- Strong communication skills and a team-first attitude.
- Flexibility to work early mornings, evenings, weekends, and holidays based on business needs.
Physical Requirements
The essential functions of this position include the following, with or without reasonable accommodation:
- Stand and walk for extended periods throughout a shift.
- Lift and carry up to 50 pounds.
- Bend and reach while performing kitchen duties.
- Work in hot, cold, and fast-paced kitchen environments.
- Safely use knives and commercial kitchen equipment.