Cook

Job Summary: The Cook is responsible for preparing high-quality food quickly and consistently while maintaining cleanliness, food safety, and excellent teamwork in a fast-paced environment. Duties/Responsibilities: Prepare and cook menu items according to recipes and quality standards Maintain speed and accuracy during high-volume service Ensure proper food handling, storage, and sanitation procedures Set up and stock stations with necessary supplies before service Keep kitchen equipment and work areas clean and organized Monitor food quality and portion control Communicate effectively with team members to ensure smooth service Follow all health and safety regulations Assist with prep work, inventory, and restocking as needed Required Skills/Abilities: Previous cooking or kitchen experience preferred (food hall or fast-casual experience a plus) Ability to work in a fast-paced environment Strong attention to detail and consistency Ability to stand for long periods and lift up to 30–40 lbs Knowledge of food safety and sanitation practices Flexible schedule including evenings, weekends, and holidays Education and Experience: Minimum two (2) years of baking experience. Current SERVSAFE certification or has successfully completed a sanitation course within the past year. Associate’s degree in hotel or institutional food preparation preferred. Current food handler’s card and other certification as required by federal/state/local law. Physical Requirements: Prolonged periods standing and walking. Must be able to access and navigate all areas of restaurant. Must be able to lift up to 50 pounds at times.