{"schemaVersion":"jobsearcher.job.v1","id":"203252db17ee60ee2fcdb86e","url":"https://jobsearcher.com/jobs/203252db17ee60ee2fcdb86e","canonicalUrl":"https://jobsearcher.com/jobs/203252db17ee60ee2fcdb86e","title":"COOK","description":"Job Purpose: To produce all orders required by business volume and supervisor, as quickly and efficiently as possible, and to produce the highest quality product. Also, to produce all orders on an a la carte basis and to prep for buffets, banquets, salad bars and hors d’ oeuvres.\nJob Responsibilities:\nOpen up each morning preparing and organizing the station and cooking all food necessary to start serving.\nPrepare all items for lunch; sauces, soups, buffet entrees, and switch over from breakfast to lunch at the assigned time.\nRearrange the line and steam table to facilitate luncheon cooking and service.\nPrepare all orders as turned in by wait staff and ensures all orders cooked quickly and according to order; also ensures that food leaves the kitchen in peak condition.\nLearn menus, recipes, preparation, and presentation.\nEnsure that all food is stored in proper containers and at proper storage and holding temperatures.\nCook only sufficient food in advance to cover expected business volume and to maintain quality.\nPrepare all food needed by other kitchen departments which is best prepared by this department. Prepare all food for next shift and for the following day as required and directed by Supervisor.\nMaintain the work area, including all counter tops, utensils, equipment, and refrigeration in a clean and sanitary condition in accordance with state, county, and company health regulations and work safety regulations.\nOther duties as assigned.\n\nJob Skills:\nMust be able to “prep” food products, using standardized food preparation techniques.\nSkillfully use hand tools or machines needed for work. Measure, cut, or otherwise work on materials or objects with great precision.\nUse arithmetic or shop geometry to figure amounts of material needed, dimensions to be followed and cost of materials.\nRead recipes of items to be prepared.\nPhysical Requirements:\nAbility to speak and hear. Close and distance vision. Frequently lifts/carries up to 50 lbs. Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills.\nAdditional physical and visual requirements\nStand for long periods of time\nLift/carry over 50 lbs.\nAble to work overtime and/or irregular hours\nWorking Conditions:\nOutdoor weather conditions\nExtreme cold (non-weather)\nExtreme heat (non-weather)\nWet or humid conditions\nNear moving or mechanical parts\nNear toxic or caustic chemicals\nNear risk of electrical shock\nNear loud noises\nEducation - HS Diploma or equivalent.\nExperience - Minimum 3 months cooking experience at a full service restaurant or hotel.\nLicenses/Certifications - Food Safety Certification","company":"Going Yard","rawCompany":"going yard","city":"Ruston","state":"LA","isRemote":false,"isActive":false,"createdAt":"2026-04-14T10:58:58.337Z","occupations":[{"code":"35-2014.00","title":"Cooks, Restaurant","slug":"cooks-restaurant"},{"code":"35-2019.00","title":"Cooks, All Other","slug":"cooks-all-other"},{"code":"35-2012.00","title":"Cooks, Institution and Cafeteria","slug":"cooks-institution-and-cafeteria"}],"industries":[{"code":"722511","title":"Full-Service Restaurants","slug":"full-service-restaurants"},{"code":"722513","title":"Limited-Service Restaurants","slug":"limited-service-restaurants"},{"code":"722514","title":"Cafeterias, Grill Buffets, and Buffets","slug":"cafeterias-grill-buffets-and-buffets"}],"jobPosting":{"@context":"https://schema.org","@type":"JobPosting","title":"COOK","description":"Job Purpose: To produce all orders required by business volume and supervisor, as quickly and efficiently as possible, and to produce the highest quality product. Also, to produce all orders on an a la carte basis and to prep for buffets, banquets, salad bars and hors d’ oeuvres.\nJob Responsibilities:\nOpen up each morning preparing and organizing the station and cooking all food necessary to start serving.\nPrepare all items for lunch; sauces, soups, buffet entrees, and switch over from breakfast to lunch at the assigned time.\nRearrange the line and steam table to facilitate luncheon cooking and service.\nPrepare all orders as turned in by wait staff and ensures all orders cooked quickly and according to order; also ensures that food leaves the kitchen in peak condition.\nLearn menus, recipes, preparation, and presentation.\nEnsure that all food is stored in proper containers and at proper storage and holding temperatures.\nCook only sufficient food in advance to cover expected business volume and to maintain quality.\nPrepare all food needed by other kitchen departments which is best prepared by this department. Prepare all food for next shift and for the following day as required and directed by Supervisor.\nMaintain the work area, including all counter tops, utensils, equipment, and refrigeration in a clean and sanitary condition in accordance with state, county, and company health regulations and work safety regulations.\nOther duties as assigned.\n\nJob Skills:\nMust be able to “prep” food products, using standardized food preparation techniques.\nSkillfully use hand tools or machines needed for work. Measure, cut, or otherwise work on materials or objects with great precision.\nUse arithmetic or shop geometry to figure amounts of material needed, dimensions to be followed and cost of materials.\nRead recipes of items to be prepared.\nPhysical Requirements:\nAbility to speak and hear. Close and distance vision. Frequently lifts/carries up to 50 lbs. Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills.\nAdditional physical and visual requirements\nStand for long periods of time\nLift/carry over 50 lbs.\nAble to work overtime and/or irregular hours\nWorking Conditions:\nOutdoor weather conditions\nExtreme cold (non-weather)\nExtreme heat (non-weather)\nWet or humid conditions\nNear moving or mechanical parts\nNear toxic or caustic chemicals\nNear risk of electrical shock\nNear loud noises\nEducation - HS Diploma or equivalent.\nExperience - Minimum 3 months cooking experience at a full service restaurant or hotel.\nLicenses/Certifications - Food Safety Certification","datePosted":"2026-04-14T10:58:58.337Z","dateModified":"2026-04-14T10:58:58.337Z","hiringOrganization":{"@type":"Organization","name":"Going Yard","sameAs":"https://jobsearcher.com"},"jobLocation":{"@type":"Place","address":{"@type":"PostalAddress","addressLocality":"Ruston","addressRegion":"LA","addressCountry":"US"}},"identifier":{"@type":"PropertyValue","name":"JobSearcher","value":"203252db17ee60ee2fcdb86e"},"url":"https://jobsearcher.com/jobs/203252db17ee60ee2fcdb86e"}}