The Cook I prepares food in a sanitary and timely manner, following restaurant guidelines, recipes, portion controls, and presentation specifications set by the Chef. The role includes setting up and restocking stations, maintaining a clean workstation, and assisting with cleaning, sanitizing, and organizing the kitchen, walk-in coolers, and storage areas. Additional duties may be assigned by management. The position requires open availability. It involves standing 100% of the time and may include occasional exposure to cold, heat, and water. Physical activity includes stooping, kneeling, crouching, reaching, standing, walking, pulling, talking, hearing/listening, and repetitive motion. Lifting up to 30 pounds frequently and 50 pounds occasionally is required.
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Job Type
Full-time
Education Level
No Education Listed