The cook will prepare meals and follow establishment recipes. Duties include cooking, cleaning, assisting other cooks and staff, and delivering food in a fast-paced environment.

Job Type: full-time

Pay: from $16.00/hour


- Health, Vision, and Dental

- Paid time off

- Flexible schedule

- Employee discounts

Essential job duties and responsibilities (additional duties may be assigned):

- Prepares a variety of meats, seafood, poultry, vegetables, and other food items for cooking in broilers, ovens, grills, fryers, and a variety of other kitchen equipment

- Assumes 100% responsibility for quality of products served

- Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies, and procedures

- Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period

- Portions food products prior to cooking according to standard portion sizes and recipe specifications

- Maintains a clean and sanitary workstation area including tables, shelves, walls, grills, broilers, fryers, pasta cookers, sauté burners, convention oven, flat top range, and refrigeration equipment

- Prepares items for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning, and/or marinating

- Follows proper plate presentation and garnish set up for all dishes

- Handles, stores, and rotates all products properly

- Assists in food prep assignments during off-peak periods as needed

- Closes the kitchen properly and follows closing checklist for kitchen stations. Assists others in closing the kitchen

- Performs other related duties as assignment by the Kitchen Manager or manager-on duty

- Promptly reports equipment and food quality problems to Kitchen Manager

- Inform Kitchen Manager immediately of product shortages

- Follows all company safety and sanitation policies and procedures

- Keep abreast of policies and procedures and current developments in local, state, and federal laws applicable to the service of alcohol, safe food handling, health standards etc.

Knowledge, skills and abilities:

- Strives to improve cooking skills and expands knowledge about food products and techniques

- Communication and interpersonal skills to interact with guests, vendors, and coworkers in a professional manner

- Must be able to communicate clearly with managers and kitchen personnel

- Possess the ability to multi-task and manage stressful circumstances associated with a fast-paced work environment

- Ability to work both independently as well as in a team environment

- Ability to follow written or verbal instructions

- Positive professional attitude, hardworking and honest

- Team player with the ability to work calmly and effectively under pressure physical and environmental conditions

- Must be able to work flexible shifts and schedules, including weekends, holidays, and occasional overtime

- Work in a noisy, fast paced environment

- Move about the kitchen and standing for long periods of time (up to 8 hours)

- Must be able to withstand cold temperature when working in freezers

- Must be able to withstand high heat temperature of 100F when cooking at grill, flat top griddle stovetop or using other cooking equipment

- Reach, bend, stoop, and wipe frequently

- Lift and carry up to 40 pounds