JOB BRIEF



Under the direct supervision of a Restaurant Manager, the Cook is responsible for all food items prepared in the restaurant.


Portions and prepares food items prior to cooking. Sautés, fries, or otherwise cooks food on the kitchen line. The cooks ensure we use the freshest ingredients, follow sanitation guidelines and prep recipes to standard to maintain product consistency. The Cook will also assist customers with orders, serve food to customers if needed, fill the display cases as needed and assist in the cleaning of the department.


Must be able to work a variety of hours including nights and weekends.