Cook

The Cook (Bistro) is responsible for preparing, seasoning, and cooking a wide variety of food items in a high-volume industrial kitchen serving corporate headquarters. This role ensures all meals are prepared safely, efficiently, and in accordance with established recipes, quality standards, and food safety regulations. The Cook works collaboratively with kitchen staff, supports inventory control, and maintains a clean and organized work environment.

• Prepare and cook menu items in accordance with recipes and production schedules
• Portion and plate food to meet quality and consistency standards
• Read menus and production sheets to determine quantities and preparation needs
• Assist with ingredient prep (cutting, marinating, measuring, etc.)
• Adjust cooking methods and quantities based on service demands
• Maintain appropriate food temperatures and cooking times
• Ensure food quality, taste, and presentation meet expectations
• Follow all food safety regulations, including proper handling, storage, and labeling
• Maintain a clean, sanitized, and organized workstation at all times
• Adhere to HACCP principles and internal food safety standards
• Monitor and record food temperatures as required
• Prevent cross-contamination and ensure allergen awareness practices are followed
• Properly store food items and rotate stock (FIFO method)
• Report safety hazards or health concerns immediately
• Assist with receiving, inspecting, and storing deliveries
• Orchestrate nventory control, minimizing waste and tracking usage
• Collaborate with kitchen staff to ensure smooth, efficient service
• Work various stations including line service and short-order cooking
• Communicate supply shortages, quality issues, or equipment concerns
• Responsible for overseeing catering operations for special events while collaborating on menu development and updates.
• Contribute to a positive, team-oriented work environment

• Knowledge of basic cooking methods, food preparation techniques, and kitchen equipment
• Understanding of food safety standards, sanitation practices, and health regulations
• Ability to follow standardized recipes and maintain consistency in a high-volume setting
• Strong time management skills with ability to prioritize tasks in a fast-paced environment
• Ability to estimate food quantities and adjust production based on demand
• Basic understanding of inventory management and food storage practices
• Ability to work both independently and as part of a team
• Strong attention to detail and commitment to quality
• Physical ability to stand for extended periods and lift/move up to 50 pounds
• Effective communication and teamwork skills
• Flexibility to work various shifts, including peak service periods