The Cook is responsible for preparing recipes and food items in accordance with the Executive Chef’s standards and kitchen requirements. This role supports daily culinary operations by executing dishes accurately, maintaining sanitation and organization, and ensuring ingredient readiness. Cooks contribute to a positive guest experience by delivering consistent, high‑quality food and supporting smooth kitchen operations.
Operate kitchen equipment including grills, fryers, broilers, ovens, and French tops.
Complete preliminary preparation work in a timely and efficient manner.
Ensure ingredient supply levels are accurate and maintained.
Move items from storage areas to assigned stations for restocking.
Maintain required par levels of food items at assigned stations.
Keep work areas sanitary, organized, and compliant with safety and health regulations.
Ensure all assigned areas are clean and free of debris.
Demonstrate proper care, storage, use, and cleaning of tools and equipment.
Maintain product quality through correct handling and storage of perishables.
Prepare food products according to standard recipes and specifications.
Respond positively to coaching and training from chefs.
Communicate effectively with team members, including service and kitchen maintenance personnel.
Assist with additional job‑related duties as assigned.
Ability to stand, walk, bend, stoop, reach, and twist for extended periods
Ability to work with hot equipment, sharp tools, and kitchen chemicals safely
Ability to work in a smoking environment
Must be able to work in high‑heat areas for extended periods
Proficient in English, verbal and written
Ability to work in a fast‑paced, high‑volume kitchen environment
Strong understanding of culinary techniques and food safety standards
Flexible to work various shifts, outlets, weekends, and holidays
Prior culinary experience preferred
Hourly rate: $18.25 per hour
