Cook

Key Responsibilities

• Maintain a safe, sanitary, and secure cooking environment at all times by cleaning and sanitizing your workstation before, during, and after your shift.
• Use and maintain cooking equipment, tools, and utensils safely and only for their intended purposes.
• Return all equipment, tools, and utensils to their proper storage locations when not in use.
• Prioritize and complete all assigned cooking tasks, prep work, side duties, and station setup to ensure maximum productivity and efficiency.
• Demonstrate passion and understanding for cooking by preparing and portioning all items according to recipes, standards, and specifications.
• Maintain thorough knowledge of all menu items, including ingredients and any known allergens, to ensure safe and accurate product labeling.
• Participate in quality assurance checks with the Management Teamby preparing specific items as directed to verify consistency in product quality, preparation, portioning, and presentation.
• Operate your station efficiently, following all recipe standards and specifications.
• Follow cost control procedures, including energy-efficient practices and minimizing ingredient waste.

Qualifications

• Previous experience in a kitchen or food service environment is preferred.
• Ability to read and understand recipes and food abbreviations.
• Capable of working in a fast-paced environment with a high level of attention to detail.
• Ability to work as a team player, following procedures and taking directions.
• Possess basic math skills, with the ability to calculate and follow recipe measurements.
• Always maintain a professional demeanor and appearance.
• Communicate clearly and effectively with guests and colleagues.
• Demonstrate a positive and enthusiastic attitude.
• Be adaptable and willing to learn new skills.
• Contribute to a positive and supportive team environment.
• Availability to work evenings, weekends, and holidays as needed
• Must have or be willing to obtain Food Handler’s Card and Responsible Beverage Service (RBS) Certification if required by law (Certifications differ per state)

Work Environment & Physical Requirements

• Ability to lift and carry up to 25 lbs
• Frequent standing, walking, bending, and reaching
• Exposure to hot surfaces, kitchen equipment, and potential allergens