Cook

Key Responsibilities

• Food Preparation:
  Grilling patties, assembling burgers, preparing toppings, frying sides, and making sauces according to recipes.
• Station Management:
  Setting up and stocking the grill/fry station with all necessary ingredients and equipment (mise en place) before and during shifts.
• Order Execution:
  Reading orders and cooking items accurately and efficiently, ensuring dishes are completed simultaneously.
• Quality Control:
  Ensuring food meets restaurant standards for taste, appearance, and portion size.
• Sanitation:
  Maintaining a clean, sanitary workstation, following food safety rules, and properly storing food.
• Teamwork:
  Communicating with other kitchen staff and servers to ensure smooth service.
• Inventory:
  Monitoring food levels and reporting shortages.

• Experience:
  
  Previous kitchen or back-of-house (BOH) experience is often preferredli>
• Physical Stamina:
  Ability to stand for long hours and lift up to 40 lbs.
• Attitude:
  Positive, hardworking, team-oriented, and able to follow directions.
• Communication:
  Clear communication with team members.
• Food Safety Knowledge:
  Understanding and adherence to health and sanitation regulations.