Cook

The Cook is responsible for preparing food items according to established recipes and menu specifications while maintaining the highest standards of quality, safety, and guest service. This position requires strong culinary skills, attention to detail, and the ability to work collaboratively within a fast-paced kitchen environment.

Key Responsibilities:

Food Preparation & Quality Standards

Prepare all food items according to standard recipes and menu specifications. Execute food preparation tasks including washing, slicing, peeling, and cutting ingredients. Assess food doneness using appropriate methods and deliver items accurately and in a timely manner.

Guest Service & Communication

Maintain a friendly demeanor and engage with guests and team members. In open kitchen settings, explain products and answer questions. Coordinate order information with dining room staff to ensure accurate service.

Safety, Sanitation & Compliance

Maintain all work areas and equipment in a sanitary and safe manner. Observe and enforce all Health Department regulations regarding food handling, storage, temperature maintenance, and workplace cleanliness.

Kitchen Operations

Maintain communication with Lead Cooks and Sous Chefs regarding orders and kitchen operations. Complete opening, closing, and assigned duties as directed by supervisors. Attend all scheduled training programs and successfully complete required assessments.