Overview

The Cook is responsible for preparing and presenting high-quality food products in a timely manner while maintaining company standards for food safety, sanitation, and guest service. This position works closely with the culinary team to ensure efficient kitchen operations, proper food preparation, and consistent product quality in a fast-paced environment.

This role will pay an hourly rate of $20.00-$25.00.

This is a seasonal role from June 25, 2026, and will end on September 30, 2026.

This position will remain open until August 28, 2026.

Responsibilities

• Cook and prepare menu items according to established recipes, portion standards, and presentation guidelines.
• Operate grills, fryers, ovens, sauté stations, and other kitchen equipment safely and efficiently.
• Monitor food quality, taste, texture, and appearance throughout the cooking process.
• Coordinate ticket times and prioritize orders to ensure timely service during high-volume periods.
• Maintain proper cooking temperatures and food-holding procedures to meet safety standards.
• Restock cooking stations and communicate product shortages to kitchen leadership.
• Ensure all prepared dishes meet company quality and presentation expectations before service.
• Assist with opening and closing kitchen procedures, including station breakdown and cleaning.
• Minimize food waste and maintain proper handling of all food products and kitchen supplies.
• Maintain cleanliness and organization of cooking stations, equipment, and kitchen areas.
• Work collaboratively with chefs, prep staff, and other team members to support smooth kitchen operations.
• Follow all company policies regarding sanitation, workplace safety, and professional conduct.
• Report equipment malfunctions, safety concerns, or product quality issues to management promptly.
• Demonstrate reliability, professionalism, and the ability to work efficiently under pressure.

Qualifications

• High school diploma or equivalent preferred.
• Previous cook or line cook experience preferred.
• Knowledge of cooking methods, kitchen equipment, and food safety standards.
• Ability to work in a fast-paced, high-volume kitchen environment.
• Strong time management and multitasking skills.
• Ability to follow recipes and execute consistent food quality standards.
• Ability to lift heavy objects as needed.
• Flexible schedule availability, including nights, weekends, and holidays.
• Must possess or be able to obtain a valid California Food Handler Card as required by state law.