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.

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education and/or Experience

• High School diploma or GED.
• Minimum 3 years of related cooking experience or training.

Required Technical / Other Skills and Abilities

• Knowledge of menu standards, including taste, doneness, presentation, and timing.
• Ability to follow recipes and maintain consistency.
• Knowledge of proper sanitation and role during emergency situations.

Required Licenses/Certifications

• Valid California Food Handler Card**.**

PHYSICAL DEMANDS

The physical demands described on the attached “Physical Demands of Position” chart are representative of those required to perform essential job duties. Reasonable accommodations may be made.

CONFIDENTIAL INFORMATION

This position has no access to confidential information

COMPANY FUNDS

This position has no access to company funds

PHYSICAL DEMANDS OF POSITION

Job Title:

Cook

Date:

9/4/2026

How many hours are worked per day?

10-15 hrs

When completing this form, look at the job from a typical/average workday perspective.

Percentage Time Designation

PHYSICAL ACTIVITY

Rarely

<1%

Occasionally 1-33%

Frequently 34-66%

Continuously 67-100%

Stand

Walk

Sit

Use hands to finger, handle or feel

Reach with hands and arms over shoulder

Reach with hand and arms over head

Climb or balance

Stoop, kneel, crouch, or crawl

Talk or hear

Taste or smell

i.e., Position requires standing 1/3 of the time.

Does this job require that weight be lifted or force be exerted? If so, how much and how often?

Percentage Time Designation

WEIGHT

Rarely

<1%

Occasionally 1-33%

Frequently 34%-66%

Continuously 67%-100%

Up to 10 pounds

Up to 25 pounds

Up to 50 pounds

Up to 100 pounds

More than 100 pounds

i.e., Position requires lifting 1/3 of the time up to 10 pounds.

Does this job have any special vision requirements? Check all that apply.

Close Vision (clear vision at 20 inches or less)

Distance vision (clear vision at 20 feet or more)

Color vision (ability to identify and distinguish colors)

Peripheral vision (ability to observe an area that can be seen up and down or to the left and right while eyes are fixed on a given point)

Depth perception (three-dimensional vision, ability to judge distances and spatial relationships)

Ability to adjust focus (ability to adjust the eye to bring an object into sharp focus)

No special vision requirements

List specific job duties that require the physical demands selected above:

Standing and walking for extended periods during food preparation and service.

Pushing, pulling, and lifting up to 50 pounds.

Continuous repetitive motions such as chopping, stirring, and plating.

Working in a hot, humid, and high-volume kitchen environment.