Cook – Quick Service Restaurant

Position Summary

The Cook is responsible for preparing high-quality food quickly, safely, and consistently in a fast-paced quick-service restaurant environment. The Cook follows established recipes, food preparation procedures, and sanitation standards while maintaining a clean, organized, and efficient kitchen.

The ideal candidate is dependable, works well as part of a team, pays attention to detail, and can remain calm and productive during busy service periods.

Essential Duties and Responsibilities

• Prepare and cook food according to established recipes, portion sizes, and quality standards.
• Complete food preparation and cooking tasks accurately and efficiently.
• Maintain appropriate cooking temperatures and follow food-safety procedures at all times.
• Properly store, label, date, and rotate food products using FIFO (First In, First Out) procedures.
• Monitor food quality, freshness, and appearance throughout the shift.
• Set up and stock the kitchen and food-preparation areas before service.
• Keep workstations, cooking equipment, utensils, and food-preparation areas clean and sanitary.
• Follow all health department, food-safety, and restaurant sanitation requirements.
• Assist with receiving, organizing, and storing food and kitchen supplies.
• Communicate with front-of-house employees and other kitchen staff to ensure orders are prepared accurately and promptly.
• Maintain adequate food supplies during service and communicate shortages to the manager.
• Minimize food waste while maintaining appropriate quality and portion control.
• Operate kitchen equipment safely and properly, including grills, fryers, ovens, stovetops, slicers, and other applicable equipment.
• Follow opening, closing, cleaning, and side-work procedures.
• Assist with other restaurant duties as assigned by management.

Qualifications

• Previous restaurant or food-service experience preferred but not required.
• Ability to work in a fast-paced environment while maintaining accuracy and food quality.
• Basic understanding of food preparation and kitchen safety.
• Ability to follow recipes, instructions, and portion-control standards.
• Strong teamwork and communication skills.
• Dependable and punctual.
• Ability to maintain a clean and organized work area.
• Willingness to learn restaurant procedures and food-safety standards.

Physical Requirements

• Ability to stand and walk for extended periods.
• Ability to lift and carry food, supplies, and equipment weighing up to approximately 50 pounds.
• Ability to frequently bend, reach, stoop, and move throughout the kitchen.
• Ability to work around hot surfaces, cooking equipment, steam, and cleaning chemicals while following established safety procedures.
• Ability to work in a warm, fast-paced kitchen environment.

Work Environment

This position works primarily in a commercial kitchen and quick-service restaurant environment. The Cook may be exposed to hot temperatures, grease, steam, noise, and frequent customer-order activity. Employees are expected to maintain a professional, respectful, and team-oriented environment.

Schedule

• Must be available to work scheduled shifts, including mornings, evenings, weekends, and holidays as needed.
• Scheduling may vary based on restaurant operating hours and business needs.

Key Performance Expectations

A successful Cook consistently:

• Produces food that meets restaurant quality standards.
• Completes orders accurately and within expected service times.
• Follows all food-safety and sanitation requirements.
• Maintains a clean and organized workstation.
• Works effectively with the kitchen and front-of-house teams.
• Arrives on time and is prepared to work.
• Demonstrates a positive, dependable, and professional attitude.

Employment Type: Full-Time / Part-Time
Pay Range: $13.00 to $18.00 per hour