(kitchen) Cook

Begin date: 3/1/2026 Full Time: Yes Number of Workers Requested: 3 Job Duties: Cook will monitor and document random temperatures throughout each shift, control the quality, consistency, and visual appeal of all food served, and ensure that banquet production meets standards. They must be able to read, understand, and develop prep lists and requisitions from the B.E.O. to ensure timely product readiness. The worker is responsible for having all necessary food supplies available in appropriate quantities, assisting in controlling food costs, and learning all menu items produced in the kitchen. They should complete assigned work on prep sheets, produce banquets promptly according to the B.E.O., and follow sanitation and organization L.S.O.P.s. The worker must ensure the station is set for service 15 minutes prior and that all food supplies are in order for service. Responsibilities include refrigeration, maintaining hot and cold food temperatures, labeling and dating all food products, and executing set-up and production of breakfast B.E.O. and banquets as instructed by supervisors. Job Classification: 35-2014.00 - Cooks, Restaurant Experience Required: No Special Requirements: Position regularly involves lifting food cases and metros weighing up to 70 pounds. Pushing and pulling carts up to 500 pounds is required. Regular bending to lift items and supplies. Position requires standing for at least 75-80% of the day. Must have a valid ServSafe Certification, must be presented by the first day worked, and renewed on or before the expiration date throughout employment. Conversational English required. Must pass a post-employment criminal background check, paid by employer and applied equally to all workers, U.S. and foreign/H-2B. Workers are subject to reasonable and/or post-injury/incident drug-testing, paid by employer and applied equally to all workers, U.S. and foreign/H-2B. The work schedule is as follows: 35 hours per week. Workdays vary SundaySaturday, with rotating shifts including 6:00am2:30pm, 7:00am3:30pm, 8:00am4:30pm, 9:00am5:30pm, 3:00pm11:30pm, 4:00pm12:30am, 10:00pm6:30am, and 11:00pm7:30am. The schedule rotates weekly based on business needs. All shifts are 8.5 hours, with a 30-minute unpaid lunch break. Number of Hours Per Week: 35 Work Schedule (Start/End time): 6:00 A.M. - 7:30 A.M.