Cook

• Prepare and execute menu items according to established recipes, specifications, and presentation standards.

• Prepare and execute menu items according to established recipes, specifications, and presentation standards.
• Maintain consistency in flavor, portioning, temperature, and presentation across every service.
• Complete daily prep lists and ensure ingredients and mise en place are organized and ready for service.
• Execute dishes efficiently during service while maintaining attention to detail and quality.
• Follow direction from the Executive Chef, Chef de Cuisine, Sous Chef, and other culinary leaders.
• Assist with menu preparation, tastings, and special dining experiences as needed.

• Maintain an organized, clean, and efficient workstation throughout preparation and service.

• Maintain an organized, clean, and efficient workstation throughout preparation and service.
• Follow established procedures for food storage, labeling, rotation, and handling.
• Monitor ingredient quality and communicate shortages, spoilage, or product concerns to culinary leadership.
• Assist with receiving, storing, and organizing deliveries as needed.
• Use kitchen equipment safely and responsibly, ensuring proper cleaning and care.
• Support opening and closing procedures, including cleaning and resetting assigned stations.

• Follow all food safety, sanitation, and temperature-control procedures.

• Follow all food safety, sanitation, and temperature-control procedures.
• Maintain proper food handling practices and ensure ingredients are stored and prepared safely.
• Monitor product quality and communicate any concerns promptly.
• Minimize food waste through thoughtful preparation, proper storage, and efficient use of ingredients.
• Maintain a safe, clean, and organized kitchen in accordance with established standards.

• Work collaboratively with the culinary team to maintain smooth, consistent service.

• Work collaboratively with the culinary team to maintain smooth, consistent service.
• Communicate clearly with colleagues and culinary leadership, particularly during busy service periods.
• Support teammates across stations as needed to meet service demands.
• Receive feedback constructively and apply coaching to continually improve performance.
• Contribute to a kitchen culture built on accountability, respect, professionalism, and shared standards.

• Previous experience as a Cook, Line Cook, Prep Cook, or in a similar culinary role preferred.

• Foundational knowledge of cooking techniques, ingredient preparation, and kitchen equipment.

• Foundational knowledge of cooking techniques, ingredient preparation, and kitchen equipment.
• Understanding of food safety, sanitation, and proper food storage practices.
• Ability to follow recipes and instructions while maintaining consistency and attention to detail.
• Strong organizational skills and the ability to manage multiple tasks in a fast-paced environment.
• Reliable, punctual, and committed to maintaining high standards throughout service.
• Ability to communicate effectively and work collaboratively within a team.
• Flexibility to work evenings, weekends, and holidays as business needs require.
• A willingness to learn, take direction, and grow within a professional culinary environment.

• Experience in fine dining, upscale casual dining, hotels, or private clubs.
• Experience working with seasonal ingredients and scratch cooking.
• Familiarity with multiple kitchen stations and different service formats.
• Experience participating in a restaurant opening or pre-opening training program.