Cook 1 - Devon Seafood + Steak

Job Duties

• Prepare and execute dishes to exacting standards during service on assigned stations (e.g., pantry, sauté, broil, fry, dessert).
• Maintain ownership of assigned station, ensuring it is clean, organized, and properly stocked before, during, and after service.
• Follow standardized recipes and plating guidelines to ensure consistency across all menu items.
• Work closely with the kitchen team to ensure smooth and efficient service, especially during high-volume periods.
• Communicate effectively with other line cooks, prep staff, and the expeditor to ensure timely ticket completion.
• Monitor food quality and presentation, ensuring only dishes that meet our standards leave the kitchen.
• Adhere to all health, safety, and sanitation guidelines, including proper food handling and storage.
• Assist with prep work and other kitchen duties as needed.

Qualifications

• Must be at least 18 years of age
• Post-Employment – ServSafe Certification

Job Demands

• Based on operational need, (including days, evenings, weekends and holidays) the working schedule may include up to 40+ hours per week
• Flexible schedule required, including days, evenings, split shifts, weekends and holidays
• Reaching Forward: Frequent (34-66%)
• Climbing Stairs: Occasional (
• Lifting: Frequent (34-66%) (lbs maximum weight)
• Reaching Overhead: Constant (>67%)
• Finger Dexterity: Frequent (34-66%)
• Hand/Eye Coordination: Frequent (34-66%)
• Sitting: Occasional (
• Standing: Constant (>67%)
• Walking: Constant (>67%)
• Must be comfortable working in temperature variations