The Cook is responsible for preparing menu items to be served to restaurant guests; continually ensuring the highest quality by observing the appropriate procedures and cooking times; maintaining proper shortening levels and cleanliness while maintaining a constant awareness of projected sales and product requirements.

The successful Cook is able to:

• Ensure every order is prepared as the guest requested, with the highest possible quality and as quickly as possible.
• Treat all guests and team members with respect.
• Maintain a safe, secure, and comfortable work area for guests and team members.
• Ensure all ingredients and food products are properly stored, handled, prepared, and presented with the greatest care and concern for food safety.
• Unload inventory from delivery trucks.
• Stock inventory using day dots to ensure proper rotation.
• Clean interior of building as required; clean strains and filters in accordance with standard operating procedures.

Minimum Requirements:

• Must be at least 18 years of age.
• No previous experience required.
• Ability to read and interpret documents such as safety rules, operating and maintenance instructions, procedure manuals and training materials.

Physical Demands/Working Conditions:

• While performing duties of this role, the employee is regularly required to stand and walk; talk and hear to communicate with employees; and taste/smell.
• The employee is frequently required to handle, feel and reach with hands and arms.
• The employee is occasionally required to sit, climb, or balance; and stoop, kneel, crouch, or crawl.
• The employee must occasionally lift and/or move up to 50 pounds.
• Specific vision abilities required for this role include peripheral vision and the ability to adjust focus.
• The employee is occasionally exposed to cooking fumes. The noise level in the work environment is usually moderate.

• Safe and secure work environment.
• Training and development opportunities.
• Respectful team atmosphere.

• Ability to read and interpret documents.
• Strong attention to food safety and cleanliness.
• Ability to work in a fast-paced environment.
• Minimum age requirement of 18 years.