Cook

Responsibilities

• Prepare dishes and menu items following established procedures, recipes, and food handling guidelines.
• Use knives and food processing equipment to cut, chop, season, and cook dishes such as soups, meats, sandwiches, vegetables, and desserts.
• Operate kitchen equipment including ovens, grills, fryers, and dish machines.
• Receive, label, and properly store food deliveries according to health and safety guidelines.
• Maintain a clean and organized cooking line, workstation, food storage, and dishwashing areas.
• Auxiliary in opening and closing duties such as setting up stations, washing, sanitizing, and restocking dishes and cooking materials.
• Sort and remove trash, following sanitation and recycling protocols.
• Greet guests and provide professional, friendly service when interacting directly with customers.
• Operate point-of-sale (POS) systems; accurately handle cash and credit card transactions.
• Auxiliary in bussing, cleaning, and resetting dining tables.
• Restock utensils, condiments, and self-service areas as needed.
• Run food to tables and serve meals directly to guests when required.
• Respond to guest inquiries and resolve concerns with courtesy and efficiency.

Qualifications

• Previous cooking or kitchen experience preferred but not required.
• Knowledge of food handling, safety, and sanitation standards.
• Ability to work effectively in a fast-paced, team environment.
• Strong communication and customer service skills.
• Must be able to stand for extended periods and lift up to 50 lbs.
• Flexibility to work weekends, holidays, and evenings as needed.