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Job Description

Cooks provide exciting, consistently delicious food and beverages to create an exceptional dining experience for all guests by cooking meats, fish, vegetables and other hot and cold food products as well as prepare and portion food products prior to cooking. Also perform other duties in the areas of food and production including ordering, receiving, inventory management and maintaining clean and organized workstations.


  • Meeting and exceeding station’s service standards.

  • Preparing the Prep List

  • Reading Tickets and Communicating Orders

  • Controlling Waste

  • Preparing Product

  • Presenting Food

  • Checking Out

  • Performing Side-work Duties

  • Working as a Team

Performance Standards

  • Follows all company policies as outlined in the employee handbook and the “General Policies and Procedures” section of the Cook Training Manual.

  • Maintains a positive attendance record by reporting to work for assigned shifts 10 minutes prior to scheduled time, switching and finding replacements for no more than 5% of scheduled shifts, following company time off and illness procedures, and having a 0% no call/no show record.  

  • Follows all sanitation and safety standards set forth by the company; maintains a score of 90% or better on all sanitation and safety audits.

  • Meets all uniform, appearance, and grooming standards as specified in the employee handbook and Cook Training Manual.

  • Maintains our customer service philosophy by following customer service standards; maintains a customer complaint ratio of less than 1 per 100 customers served.

  • Knows all menu items offered at the restaurant. Accurately explains specials to front-of-the-house employees. If asked, accurately answers menu items in regard to preparation method, ingredients, portion size, and side items accompanying the dish. If asked, specifies substitutions for items on menu.

  • Determines par levels for daily needs, and accurately prepares and communicates the prep list, with an average of no more than 2% waste on unused product.

  • Clearly communicates orders/needs to station cooks (roast pit, prep, fry etc.) with 100% accuracy.

  • Prepares and verifies that all menu items are prepared according to our company quality standards 100% of the time.

  • Follows the receiving and storage processes with 100% accuracy as specified in the “Checking  in Food Orders” section of the Cook Training Manual and outlined by the company.

  • Performs side work correctly as specified in the “Side work Duties” section of the Cook Training Manual.

  • Follows all end-of-shift checkout procedures with 100% accuracy as specified in the “End of Shift/Checkout Procedures” section of the Cook Training Manual and outlined by the company.

  • Maintains a good team environment by assisting other team members with their station duties and side work when there is a need and/or when available.


  • Five CXC passes at General proficiency including English and Mathematics, or equivalent.

  • Must be able to read and communicate in English clearly and effectively.

  • Must have the ability to lift pots, pans, products, and other items weighing up to 50 pounds frequently.

  • Must demonstrate enthusiasm and commitment to customer satisfaction.

  • Must have a valid food handler’s certificate or equivalent.

  • Must be able to perform simple math calculations and understand units and measures.

  • Must be able to stand and exert well-paced mobility for the duration of a scheduled shift.

  • Must have the ability to stand and walk for extended periods of time.

  • Must have the ability to lift, stoop, and bend.

  • Must exhibit hand coordination and dexterity for rapid productions.

Success Measures

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