Reporting to the Executive Chef and Kitchen Management Team, the cook will be responsible for preparing and planning breakfast, lunch and dinner items at all restaurants on location.
Some duties and responsibilities will include but are not limited:
- Prepare and cook food according to recipes and quality standards
- Operate kitchen equipment, including industrial dishawasher, stoves, ovens and grills.
- Maintain cleanliness and organization of kitchen areas, utensils, and equipment
- Ensure proper food storage and handling practices
- Assist with inventory management and stocking of supplies
- Follow all health, safety, and sanitation procedures
- Collaborate with kitchen staff to ensure efficient food service
- Adapt to changing needs during peak seasons
Physical Aspects of Position:
- Constant standing and walking throughout shift
- Frequent lifting and carrying up to 30 lbs
- Ability to work with heat, water, and cleaning chemicals
- Occasional kneeling, pushing, pulling, and climbing stairs or ladders