Cook - Stone Creek Dining Company, Noblesville

CRG Dining•Noblesville, IN

About The Position

The Cook prepares and cooks a wide variety of dishes in a full-scratch kitchen focused on fresh, locally sourced ingredients. The role helps ensure menu items meet the restaurant’s standards for quality, taste, and presentation while contributing to an exceptional guest dining experience. Cooks follow food safety and hygiene practices, maintain an organized kitchen, and collaborate with other kitchen staff to support efficient operations. The position offers competitive compensation, opportunities for professional development, and a dynamic kitchen environment.

Requirements

Proven experience as a cook or line cook in a restaurant setting is preferred.
Knowledge of culinary techniques, cooking methods, and food safety practices.
Ability to work in a fast-paced kitchen environment.
Strong attention to detail and commitment to delivering high-quality food.
Flexibility to work evenings, weekends, and holidays.
Ability to stand for extended periods and perform physically demanding tasks, including lifting and carrying heavy pots and pans.
Tolerance for exposure to heat, steam, and kitchen equipment.

Responsibilities

Prepare and portion ingredients according to recipes and restaurant standards, ensuring food freshness and quality.
Follow food safety guidelines and hygiene standards during food preparation.
Cook and plate dishes accurately and efficiently while meeting quality and presentation standards.
Monitor cooking times, temperatures, and portions; adjust seasoning and flavors as appropriate.
Understand menu offerings, explain dishes to customers, and stay current on menu changes and promotions.
Keep the kitchen workspace clean and organized; label and store prepared food and ingredients properly.
Assist with inventory management and food ordering as needed.
Collaborate and communicate with chefs, sous chefs, kitchen assistants, and other kitchen staff to support efficient operations.
Follow health, safety, and food-handling procedures; monitor food storage temperatures and promptly report issues.
Report equipment malfunctions and maintenance needs to appropriate personnel.