Cook

Prepare and cook menu items in accordance with established recipes, portion sizes, and quality standards while monitoring food temperatures and cooking times to prevent waste. Collaborate with the culinary team to develop specials and experiment with new ingredients and techniques, incorporating seasonal trends into menu planning. Maintain a clean, sanitized kitchen environment and assist with inventory management, including receiving, storing, and rotating ingredients. Operate kitchen equipment safely and communicate effectively with staff to coordinate food preparation during peak hours. Requires minimum two years of experience, high school diploma, and preferred Serve-Safe Certification.