Pacific Hospitality Group provides a unique value proposition to investors and team members through our owner/operator approach. We are a family focused company committed to long term holds that enable us to grow our business and our team members. Our vision is to enrich people’s lives by offering memorable experiences, giving back to our communities and honoring God in all that we do. We are focused on long-term value creation and sustainable growth. Our Guiding Principles: Integrity, Compliance, Value Creation, Principled Entrepreneurship, Customer Focus, Knowledge, Change, Humility, Respect, & Fulfillment Job Description Position Summary The Cook II is an experienced culinary professional responsible for the preparation, cooking, and presentation of high-quality food while ensuring compliance with established recipes, food safety standards, and operational procedures. Working with a high degree of independence, the Cook II supports daily kitchen operations, contributes to exceptional guest experiences, and serves as a resource for entry-level kitchen staff. What You Will Accomplish Key Responsibilities Prepare, cook, and present a variety of menu items according to standardized recipes, production schedules, and presentation standards, ensuring food quality, consistency, proper temperatures, and portion control. Operate assigned kitchen stations independently while completing daily ingredient preparation, mise en place, and production planning to support efficient and timely service. Lead and coordinate daily kitchen workflow by assigning tasks, supporting team members, and ensuring efficient operations during service; serve as the acting kitchen lead in the absence of the Sous Chef or Kitchen Manager, as assigned. Train, mentor, and provide guidance to Cook III team members and other kitchen staff while fostering a positive, professional, and collaborative kitchen environment. Prepare special orders and support banquet, catering, and special event functions, accommodating dietary restrictions and guest requests as required. Monitor food quality, freshness, presentation, and production throughout service to ensure compliance with organizational standards and guest satisfaction. Maintain compliance with all food safety, sanitation, HACCP, health department, and workplace safety regulations while ensuring kitchen workstations, equipment, storage areas, and food preparation areas remain clean, organized, and operational. Manage inventory by monitoring stock levels, assisting with product requisitions, receiving and storing deliveries, and ensuring proper labeling, storage, and FIFO rotation of food products. Control food costs and minimize waste through effective production planning, inventory management, proper food handling, ingredient utilization, and portion control. Communicate effectively with culinary leadership and service staff regarding production schedules, inventory needs, purchasing requirements, equipment issues, staffing concerns, product shortages, and other operational needs. Adhere to all company policies, standards, and procedures while contributing to a culture of teamwork, accountability, continuous improvement, and operational excellence. Qualifications High school diploma or equivalent preferred. Minimum of two (2) years of culinary or food service experience in a restaurant, hotel, healthcare, senior living, catering, or institutional setting. Working knowledge of food preparation techniques, cooking methods, and kitchen equipment. Understanding of food safety, sanitation, and HACCP principles. Ability to work independently and prioritize tasks in a fast-paced environment. Strong organizational, communication, and teamwork skills. Food Handler Certification or ServSafe Certification preferred. Physical Requirements Ability to stand and walk for extended periods Ability to lift, pushing, pulling and carry up to 50 pounds Frequent bending, reaching, twisting, and repetitive motions Ability to work in hot, humid, and fast-paced kitchen environments Ability to safely use knives, cooking equipment, and other kitchen tools. Manual dexterity sufficient to safely operate kitchen tools and equipment. We provide equal employment opportunities to all employees and applicants for employment and prohibit discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity, or expression, or any other characteristic protected by federal, state, or local laws. This policy applies to all terms and conditions of employment including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training. - We provide equal employment opportunities to all employees and applicants for employment and prohibit discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity, or expression, or any other characteristic protected by federal, state, or local laws. This policy applies to all terms and conditions of employment including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training. At Pacific Hospitality Group, we believe in empowering team members as entrepreneurial thinkers who create value through integrity, vision, humility, and personal accountability. Guided by the principles of Principled Entrepreneurship, we foster an environment where individuals are encouraged to challenge the status quo, act with purpose, and take ownership of their impact. We support our team in discovering their unique gifts, continuously growing their capabilities, and contributing meaningfully—not just to our business, but to the lives of our guests, communities, and one another. If you're ready to grow with a team that values fulfillment and humility, start your journey with us—discover the opportunities waiting for you at Pacific Hospitality Group.

Cook II-2.

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