COOK

Job Title: Cook

Department: Kitchen

Reports to: Greg Proper - Executive Chef and Jeremy Loomis – Chef De Cuisine

FLSA Classification: Non-Exempt, Full-time Seasonal

Supervises: No

Pay Range: $21.00 to $25.00

Created / Updated: September 2026

POSITION OVERVIEW

The Cook is responsible for preparing menu items for the assigned work station according to par sheets or instructions from the Executive Chef, Sous Chef, and Chef de Cuisine. The Cook ensures the proper doneness, seasoning, and presentation of all food items, including daily specials. This position helps maintain consistency, order, and cleanliness on the cooking line while supporting efficient kitchen operations.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following:

• Prepares meats, seafood, vegetables, and other items for line service and special functions.
• Follows standard recipes for pre-preparation and preparation of menu items.
• Properly assembles, maintains, and sanitizes tools, utensils, and equipment.
• Assists in preparing employee meals.
• Supports preparation of food in other kitchen areas as directed by supervisors.
• Operates food preparation equipment according to manufacturer instructions.
• Stores unused food products in designated storage areas.
• Uses safe and sanitary food handling practices, including proper personal hygiene.
• Cleans and maintains assigned work station and equipment.
• Disposes of trash and food waste at the end of shift.
• Returns soiled utensils and wares to proper areas.
• Makes recommendations for maintenance, repair, and upkeep of cooking line equipment.
• Attends staff meetings and contributes suggestions for improvement.
• Performs other related tasks as assigned by supervisors.
• Leadership – Maintain a professional, positive attitude, uphold Company values, and represent departmental standards.
• Teamwork – Promote cooperation and teamwork among coworkers to support efficient operations.
• Safety – Comply with all safety rules and attend required safety training.