Overview

The Cook is responsible for preparing menu items utilizing cooking equipment in a fast-paced environment. The Cook must adhere to high food quality standards to ensure guest satisfaction. Portion control, food waste and sanitation are additional areas that the Cook must be aware of while operating in the kitchen.

This role pays an hourly rate of $20.00-$22.00

Benefits for Part-Time roles: 401(k) Savings Plan and 401(k) matching

This position will remain open until January 2, 2026.

Responsibilities

• Adhere to Board of Health and ServSafe regulations.
• Prepare food products as directed by recipe and/or supervisor while maintaining strict adherence to standards and specifications.
• Must have excellent knowledge of all kitchen areas, shares knowledge with others in the kitchen.
• Ensure all production priorities are completed on a daily basis using the prep list as a guideline and by delegating workload effectively.
• Maintain the cleanliness of the work area according (including but not limited to refrigerators, counters, tables, storage areas, etc.).
• Equipment/tools may be available, but it is suggested that you provide and secure your own tools.
• Inform supervisor of any shortages or equipment malfunctions.
• Knowledge of food quality, utilization, storage, rotation and consistency.
• Implement, monitor and instruct proper kitchen sanitation.
• Assist Chef with ordering for locations/events when needed.
• Record cooler/freezer temperatures in kitchens and notify chef/s of malfunction.
• Supervise prep staff and delegate work assignments.
• Ensure prep staff follows FIFO guidelines for products.
• Performs other related duties as assigned by supervisor.

Qualifications

• Ability to communicate with employees, co-workers, volunteers, management staff and guests in a clear, business-like and respectful manner which focuses on generating a positive, enthusiastic and cooperative work environment.
• Ability to speak, read, and write in English.
• Ability to work well in a team-oriented, fast-paced, event-driven environment.
• Possess valid food handling certificate if required by state and federal regulations.