Job Description

This position typically starts at $17.50 per hour and works a variable schedule, including weekends and holidays Team members receive PTO starting on day one, and full‑time employees are eligible for benefits after 90 days

The Cook I prepares and produces food items to be utilized in production and pantry areas. Prepares all items according to recipe standards. Maintains required stock levels in various restaurants. Relieves the line cooks as needed. Makes recommendations on ordering supplies. Prepares items such as but not limited to soups, stocks, fruits, proteins, vegetables, garnishes and salads. Maintains assigned station and equipment in a clean and sanitary condition.

• Demonstrates regular and predictable attendance; arrives on time in a clean uniform with required name tag, ID, and licenses, ready to work with a positive, ready‑to‑learn attitude.

• Greets guests and team members warmly and professionally, supporting our Family Style Service culture.

• Assists with basic food preparation by following step‑by‑step instructions and standard recipes, including operating grills, fryers, ovens, and other kitchen equipment as trained.

• Completes preliminary prep tasks such as portioning, chopping, stocking ingredients, and restocking stations in a timely and accurate manner.

• Maintains correct ingredient levels and moves items from storage areas to work stations as needed.

• Keeps all assigned work areas clean, sanitary, and organized, following proper food safety and health code practices.

• Handles kitchen tools, equipment, and perishable items safely and correctly, ensuring proper storage, cleaning, and care.

• Communicates effectively with team members to support smooth kitchen operations and guest service.

• Completes required side work for the shift and prepares stations for the next team.

• Follows all safety procedures and standard operating guidelines and performs other duties as assigned, with schedule flexibility including nights, weekends, and holidays.

• 1 year prior experience as a cook in a quick-service kitchen preferred.

• Must be 18 years of age.

• High School Diploma or equivalent required.

• Must obtain a Food Handlers certificate from County Health Department.

• Ability to uphold and demonstrate the highest level of integrity in all situations and recognize standards required by a regulated business.

• Must pass background check

• Must present a neat and professional appearance.

• Works well with others, especially other wait staff, bartenders, cooks, supervisors, etc.

• Ability to read, write and understand English and possess mathematical skills as applicable for recipe calculations and kitchen safety.

• Ability to work in a loud, fast‑paced environment while handling multiple tasks under time constraints.

• Must tolerate extreme kitchen temperatures, including heat from cooking equipment and cold from refrigeration units.

• Requires frequent standing, walking, bending, lifting, reaching, pushing, and pulling throughout the shift.

• Must be able to lift, carry, push, or pull up to 50 lbs repeatedly, including above or below shoulder height.

• Requires sufficient visual ability to safely prepare food and operate kitchen equipment.

• Must wear assigned uniform and slip‑resistant footwear appropriate for kitchen environments.

• Shifts may vary depending on business needs, including nights, weekends, and holidays.