Cook

Listed wages are based on company-wide ranges. Actual earnings will vary based on factors such as: restaurant brand, experience, education, geography, applicable minimum wage, unit volume(s), hours worked & potential overtime pay.

Position: Cook

Brand: Denny’s

Reports To: Restaurant Manager/General Manager/Manager on Duty

Job Overview

The Cook is responsible for preparing and cooking menu items according to Denny’s recipes, plating standards, and food safety requirements. This position plays a key role in delivering consistent, high-quality meals while supporting a clean, safe, and efficient kitchen operation in a full-service restaurant environment.

Key Responsibilities

Food Preparation & Cooking

• Prepare and cook breakfast, lunch, and dinner menu items according to Denny’s recipes and specifications.
• Ensure food quality, portion accuracy, temperature, and presentation meet brand standards.
• Follow all food safety, sanitation, and health department regulations.
• Properly handle, store, label, and rotate food products.

Kitchen Operations

• Operate grills, fryers, ovens, sauté stations, and other kitchen equipment safely.
• Maintain a clean and organized kitchen, prep areas, and cooking stations.
• Coordinate with servers and kitchen team members to support timely order execution.
• Monitor food inventory and communicate needs or issues to management.

Teamwork & Guest Focus

• Work collaboratively with other cooks, servers, and restaurant staff.
• Follow direction from management and shift leaders.
• Contribute to a positive, professional, and team-oriented work environment.

Physical Requirements & Work Environment

Physical Activity

• Standing, walking, bending, stooping, twisting, reaching, and grasping.
• Reading tickets, writing prep notes, and using kitchen display systems.
• Lifting, carrying, pushing, and pulling objects.
• Communicating with servers, kitchen staff, and management.
• Use of kitchen equipment and restaurant technology, as permitted by applicable state age requirements.

Physical Requirements

• Standing and walking for extended periods during the work shift.
• Lifting and carrying ranges:
• 0–10 lbs: Frequent
• 11–25 lbs: Frequent
• 26–50 lbs: Occasional with assistance
• 51–75 lbs: Seldom; team-lift only
• Pushing and pulling approximately 10–40 lbs of force occasionally.
• Frequent use of hands for grasping, handling, and repetitive motions.

Work Environment

• Work performed in a full-service restaurant kitchen environment.
• Exposure to heat, noise, wet or slippery surfaces, and cleaning chemicals.
• Fast-paced environment with variable schedules, including nights, weekends, and holidays.

Cognitive Demands (ADA/FEHA-Compliant)

• Ability to follow detailed cooking instructions and plating standards.
• Ability to manage multiple orders simultaneously.
• Ability to maintain focus and accuracy during high-volume periods.
• Ability to maintain regular and predictable attendance.

Requirements

• Previous cooking or line cook experience preferred but not required.
• Knowledge of food safety and sanitation practices preferred.
• Ability to work flexible schedules, including nights, weekends, and holidays.

This document describes the job and its traditional physical, cognitive, and environmental demands. It does not describe the abilities of any individual employee.

Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions of this position.