Position Overview

Primary Responsibilities:
This positions primary function involves the daily production of food items as it relates to all stations in the kitchen, maintaining a clean and efficient work environment, operating kitchen equipment and includes gaining food and beverage knowledge, as well as a commitment to deliver a high level of service.

A Cook I will be responsible for the following scope of work including, but not limited to:

  • Assist in communication within the culinary department and restaurant team.

  • Set up and break down of workstation

  • Monitor food quality while preparing foods.

  • Operate kitchen equipment to include, vita mix, robo coupe, ranges, grills, fryer, and ovens.

  • Taste foods for correct seasoning.

  • Prepare ingredients for cooking, including portioning, chopping, storage, and rotation of foods.

  • Prepare foods to recipes, quality standards, and presentation standards.

  • Prepare special meals and substitute items.

  • Assist in proper safe food handling procedures.

  • Train and serve as a role model for new associates.

  • Serve food in proper portions in proper plate/bowl.

  • Wash and sanitize work area including tables, tools, knives, and kitchen equipment.

  • Welcome and acknowledge all guests and associates according to company standards.

  • Anticipate the needs of our guests and owners.

Take an active role in reporting maintenance needs, accidents, injuries, and unsafe working conditions to a manager



  • Ability to complete safety training and obtain certifications.

  • Ability to communicate professionally with guests, owners, and other associates.

  • Ability to stand, sit, and/or walk for an extended period of time.

  • Ability to reach overhead and below the knees, including bending, twisting, pulling, and stooping.

  • Ability to move, carry, lift push, pull, and place objects weighing less than or equal to 50 pounds without assistance.

  • Ability to tolerate exposure to smoke, steam, loud noises, wet conditions.

  • Ability to work outdoors in the heat and/or cold, often with extended exposure to the sun


  • A minimum of 2-year food and beverage experience.

  • A culinary degree, certificate or attendance at a culinary school is preferred.

We are an Equal Opportunity Employer and do not discriminate against any employee or applicant for employment because of race, color, sex, age, national origin, religion, sexual orientation, gender identity, status as a veteran, and basis of disability or any other federal, state or local protected class.

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