Restaurant Cook

Culinary Production & Line Operations

• Menu Execution: Prepares, cooks, and presents daily menu items and specialized orders efficiently, adhering strictly to recipe specifications, portion controls, and presentation guidelines.
• Station Readiness: Conducts daily prep work and builds stations. Checks in with the culinary supervisor before each shift to coordinate daily menu counts, build-to sheets, and special guest requests.
• Service Pace & Flow: Maintains a smooth, timely flow of food orders by communicating clearly and professionally with fellow line cooks and front-of-house staff.
• Order Verifications: Double-checks and verifies all special orders or dietary restrictions with the designated supervisor to ensure guest safety and satisfaction.
• Shift Wrap-up: Closes, cleans, and sanitizes the station in a timely manner according to strict health codes, while organizing ingredients and prep lists for the following day’s production.

Inventory Control & Waste Mitigation

• Inventory Auditing: Consistently tracks and controls daily and weekly station inventories to minimize food waste and optimize cost-to-profit ratios.
• Resource Efficiency: Uses production and order sheets accurately to maintain a clear awareness of product costs and prevent over-preparation.
• Supply Communication: Monitors ingredient levels throughout service and proactively communicates order shortages or supply needs to the head cook or culinary supervisor.

Food Safety, Sanitation & Grooming Compliance

• Upholds all Health and Sanitation standards as dictated by Saks Global, the local Health Department, and third-party sanitation auditors.
• Station Cleanliness: Maintains an immaculate, safe, and organized workstation throughout the day to protect food integrity.
• Equipment Maintenance: Inspects kitchen equipment daily, keeping it clean and immediately reporting any technical malfunctions to management.
• Luxury Grooming Standards: Mainlines the highest level of personal hygiene, including a clean, pressed uniform and professionally groomed hair and nails to eliminate any food contamination risks.

Roster & Schedule Integrity

• Arrives to the workstation on time, fully dressed in uniform, and prepared with the tools needed to perform job duties.
• Exercises absolute integrity with scheduling by punching in/out accurately for all shifts and coordinating timed meal breaks with the kitchen team.
• Follows established restaurant procedures for schedule modifications, and coordinates all holiday and time-off requests proactively with management.

Qualifications

• High School Diploma or GED preferred.
• Proven experience as a line cook, prep cook, or commis chef in a high-volume, premium, or upscale dining kitchen environment.
• Autonomy & Drive: Ability to work autonomously on a designated station while staying highly motivated and results-driven.
• Team Dynamics: A strong collaborative mindset with a "win together" approach to kitchen culture.
• Culinary Knowledge: Solid foundational knowledge of culinary terminology, knife skills, cooking techniques, and food safety protocols.
• Physical Requirements: Role requires physical stamina for extended standing on the line, bending, working in high-temperature environments, climbing stairs, and lifting/carrying up to 35 pounds.
• Scheduling Flexibility: Must be willing to work a flexible schedule tailored to premium hospitality business needs, which will include evenings, weekends, and holidays.

Benefits

• We offer the following benefits for this position, subject to applicable eligibility requirements:
  • Medical insurance
  • Dental insurance
  • Vision insurance
  • 401(k) retirement plan
  • Basic life insurance
  • Supplemental life insurance
  • Disability insurance
  • A variety of additional voluntary benefits (such as critical illness, hospital and accident insurance).