The role of the Cook is to ensure that the kitchen is ready for production, fully stocked and prepares all food. The cook must ensure all meals are made consistently to our high standards. Season and cook food according to recipes or personal judgement. Other duties may include monitoring product qualities and food freshness to ensure minimal waste. Ensure that food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, roasters. Ensure all cookware, dishware, and restaurant wash ware is cleaned and sanitized. Must work well in a fast-paced kitchen environment. Must be honest and dependable, work well with others, have good time management skills. Must be able to follow directions well. Must be organized and detail-oriented, independent worker and a problem solver. Must have commercial kitchen experience, fine dining, baking experience and customer service. This role uses ovens, grills, knives and mixers among other restaurant equipment. Employee could be exposed to hot water, potentially slippery floors, garbage disposals and cleaning chemicals. Employee must lift and move up to 50 pounds. No experience is required. Employee must also follow any other kitchen related task assigned by the supervisor.

Employment period: Oct 1, 2026 – Jun 30, 2027