Soup Cook

The Soup Cook is responsible for preparing all soup batches to exact standards, maintaining quality throughout service, and ensuring food safety compliance.

Core Responsibilities

• Arrive on time to your scheduled shift
• Follow all food safety guidelines & safe zone temperature requirements
• Follow all knife handling safety training requirements
• Follow all the safety cleaning & sanitation requirements
• Respect the equipment used in food preparation processes
• Utilize all PPE provided (hot pads, eye protection, cut gloves, heat gloves, etc.)
• Use wet floor warning signs when floor is slippery
• Follow all uniform & apron policies throughout your shift
• Assist with vendor receiving when directed by your Team Lead or Kitchen Manager
• Immediately report any missing or low ingredients needed to complete an assigned recipe
• Assure measuring accuracy when preparing ingredients & recipes
• Understand ingredient quality standards and review materials for variations
• Accurately and clearly fill out all assigned paperwork and turn in daily
• Assure all prepared products are labeled with date, time, and preparer's initials — no exceptions
• Utilize “Use First” Jolt stickers as necessary
• Follow FIFO and proper product rotation procedures to avoid waste
• Set aside unsatisfactory or unusual materials and notify Team Lead or Kitchen Manager
• Maintain proper food storage standards for dry, wet, and allergen products
• Accurately record all waste for each shift and turn in tracking sheet daily
• Help out in other areas of the restaurant as assigned
• Work together as a team to assure quality for our Guests
• Promote a safe and productive work environment

Soup-Specific Duties

• Follow exact cooking instructions and batch recipes for all soups — no substitutions or shortcuts
• Use thermometer to check and document internal temperatures for each soup batch
• Monitor and record soup cool-down temperatures to ensure food safety compliance
• Understand and adjust for soup thickening, separation, or saltiness during holding
• Coordinate with Prep Team to request additional ingredients or support during rushes
• Communicate soup status to FOH (e.g., sold out, restocked, ready to serve)
• Maintain taste memory and consistency across all soup recipes
• Manage time effectively under pressure during peak service
• Maintain situational awareness around hot surfaces and liquids

Work schedule

• Weekend availability
• Monday to Friday
• Holidays
• On call
• Day shift
• Night shift
• Other

Benefits

• Health insurance
• Dental insurance
• 401(k) matching
• Employee discount