Cook

Major Objectives:  

• Cook all menu items to order in accordance with recipes and company standards.  

• Prepare all items on the prep list – consistently use culinary skills to prep and stock the line.  

• Receive and put away orders, rotate product and break down boxes.  

• Clean as you work and maintain a clean working station, person, and kitchen.  

• Work within company, local, and state regulatory requirements.  

Specific Duties and Responsibilities:  

• Proactively work to keep kitchen operations running smoothly.  

• Prepare food using recipes and menu items according to records.  

• Prepare stock and back stock and set up mise en place according to company standards.  

• Maintain a clean and sanitary environment by cleaning as you work, sweeping floors, wiping prep areas, and completing side work and beautification.  

• Wash and clean the kitchen, dishes, cooking utensils and equipment.  

• Ensure that company, food, safety, and hygiene standards are met.  

• Practice good time management skills with the guest experience in mind.  

• Cook, prep, rotate, and stock items needed to begin the shift and continually update throughout the shift. Work within the prep list and company standards and practice FIFO.  

• Maintain equipment health by cleaning, troubleshooting, and communicating needs to management.  

• Follow intended procedures for equipment use and check equipment daily.  

• Any other duties/tasks as assigned.  

Qualifications:  

• Be able to reach, bend, stop and frequently lift, push, and pull up to 50 pounds.  

• Be able to work in a standing position for long periods of time and in fluctuating temperatures due to the need to enter the freezer, be on the cooking line, and outdoors on the patio space.  

• Be 18 years of age  

• Ability to pass menu and recipe tests with reasonable amount of preparation time.  

• Proven experience working as a cook or similar role.  

• Ability to actively listen, thrive in a team environment, and manage time.  

• Flexibility in frequently changing tasks.  

• Willingness to follow instructions and ask questions seeking clarification if needed.  

• Initiative to continually expand knowledge regarding food preparation and trends.  

• Hands on experience with commercial cooking equipment.  

• Knife skills and knowledge of cutting and cooking methods and best practices.  

• Standard knowledge regarding butchering, kitchen equipment, receiving practices, mandated regulations, and recipe adherence.  

• Aptitude for multi-tasking  

Prerequisites: