Cook

YOUR IMPACT AND RESPONSIBILITIES

Prepare, cook, and plate menu items according to Red Door recipes, specifications, and presentation standards.

Execute dishes with accuracy and consistency during high-volume service.

Maintain a clean, organized, and fully stocked station at all times.

Follow all recipes, portion standards, and ticket times to ensure quality and efficiency.

Operate the fryers, ovens, and other kitchen equipment safely and effectively.

Communicate clearly and respectfully with fellow team members and leadership to ensure smooth service flow.

Assist with prep, stocking, and setup before service; restock and clean stations during and after shifts.

Maintain sanitation and safety standards, including proper food storage, accurate labeling, and adequate temperature controls.

Inspect ingredients for freshness and quality, reporting any issues to leadership.

Support team members as needed—assisting other stations or jumping in during busy shifts.

Handle all kitchen tools and equipment with responsibility and respect for safety and craftsmanship.

Represent Red Door’s values of teamwork, integrity, and pride in every plate.

QUALIFICATIONS

• Must be at least 18 years of age.
• Availability to work nights, weekends, and holidays.
• Ability to stand, walk, and move for extended periods and lift to 50 pounds.
• Must be able to work in a fast-paced, high-volume kitchen environment.
• Prior line cook experience preferred, scratch kitchen or grill experience a plus.
• Maintain professionalism, cleanliness, and teamwork at all times.