Cooks will be responsible for preparing, seasoning, and cooking soups, meats, vegetables, desserts, and other food items in a restaurant. Additional duties include maintaining and ensuring food quality and food and restaurant safety, abiding by food sanitation codes, keeping track of old and new food items, rotating stock, cleaning food preparation equipment such as steam table, sandwich cooler, reach-ins, grill & broiler area, fryolators, salad bar, hot buffet and sink basins, and assisting dishwashers as needed by washing and restocking dishes. Cooks will also be responsible for counting food in refrigerator, freezers, and other storage areas to ensure adequate stock, informing the Executive Chef of low inventory, and reviewing orders when they arrive to ensure what was delivered matches what was invoiced. Schedule: 35 hours per week. Work schedule can vary and can include evening, weekend, and holiday hours. Work may be performed on any day of the week from Monday through Sunday. Example shifts: 6:00am to 1:00pm and 3:00pm to 10:00pm. Shift hours may vary. See attached job description for additional information.
Employment period: Dec 1, 2026 – Apr 30, 2027
