Cook 1 Ld Cook

Key Responsibilities

Food Preparation: Prepare, season, and cook high-quality dishes according to established recipes and portion sizes

Quality Control: Inspect food portions, presentations, and temperatures to ensure excellent standards before service

Safety & Sanitation: Maintain clean workstations and follow strict safety, hygiene, and health department rules.

Inventory Management: Track station inventory, minimize waste, and order restocks when necessary.

Requirements & Qualifications

Experience: Minimum of 2–3 years of cooking experience in a high-volume kitchen or full-service restaurant.

Technical Skills: Advanced knife handling skills and deep knowledge of various cooking methods (grilling, sautéing, roasting).

Certifications: Active ServSafe or equivalent food safety certification is preferred.

Physical Ability: Capacity to stand for long periods and lift up to 50 pounds.

Schedule: Flexibility to work nights, weekends, and holidays.

Essential Traits

Calm behavior under high pressure.

Strong focus on detail and speed.

Good communication with team members.