The cook is responsible for preparing and/or directing the preparation of food to be served, complying with all applicable sanitation, health, and personal hygiene standards, and following established food production programs and procedures. The cook is responsible for the appropriate use of facility supplies and equipment to minimize loss, waste, and fraud.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Cooks will be expected to perform a variety of duties, including but not limited to those listed below:

• Line Cook Preparing high-quality food items for our customers utilizing methods such as grilling, steaming, and frying.
• Following company recipe and presentation guidelines to meet or exceed guests' expectations.
• Coordinating food orders to support timely and efficient delivery to each table.
• Ensuring proper food safety and sanitation standards to ensure guest safety.
• Meeting special customer requests while ensuring the same high-quality standards.

Production:

• Preparing portions and food items while setting up the kitchen before opening.
• Following recipe guidelines to meet or exceed customers' expectations.
• Prep food, portion food, and stock the alley and line with items needed to complete orders on time.
• Ensuring proper food safety and sanitation standards.
• Shucking oysters, peeling shrimp, and setting up the soup station.

Utility:

• Cleaning dishes, silverware, glassware, utensils, pots, and pans.
• Stocking and restocking supplies.
• Breaking down and cleaning the kitchen, mats, and equipment at closing.
• Sweeping, spraying, and mopping floors.
• Maintaining sparkling clean restrooms, kitchen, and parking lot (picking up debris and sweeping when necessary).
• Making orders and checking in deliveries.
• Labeling and dating food for freshness rotation and putting away deliveries.
• Filtering and disposing of grease and taking out trash.

Other:

• Reporting to work on time in a neat and clean uniform.
• Maintaining adherence to all company policies and procedures.
• Performing other duties as directed by management and reporting to required meetings.

Supervisory Responsibility: This position has no supervisory responsibilities.

Work Environment: This job operates in a kitchen environment, housed with equipment such as an oven, stove, dishwasher, slicer, steamer, mixer, and chef's knives. The employee is frequently exposed to heat, steam, and fire. The noise level in the work environment can be loud. The employee may be exposed to hazards including, but are not limited to, cuts, slipping, tripping, falls, and burns.

Frequent hand washing is required.

Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. The employee is occasionally required to sit, stand, reach, lift, bend, kneel, stoop, climb, push, and pull items weighing 50 pounds or less. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures.

Travel: No travel is expected for this position.

• Compliance with all applicable sanitation, health, and personal hygiene standards.
• Opportunities for skill development and training.
• Supportive work environment with a focus on teamwork.

• Minimum culinary skills for food preparation.
• Knowledge of food safety and sanitation standards.
• Excellent communication skills.
• Ability to work in a fast-paced kitchen environment.
• Basic mathematical, reading, and writing skills.
• Must complete ServSafe Food Handler training.