Breakfast Cook

Employee Benefits and Perk Package:

• * Cross training and Advancement opportunities
• Medical, Dental, & Vision Insurance coverage (full time only)
• Health & Flexible Savings Accounts (full time only)
• 401K with 6% match
• Life Insurance (full time only)
• Long term Disability (full time only)
• Accident Insurance, Hospital Indemnity Insurance, and Critical Insurance

(full time only)

• Generous paid time off, up to 128 hours after 90 days (full time only)
• Employee Discounts on merchandise, meals, fuel, rooms, & golf course
• Exclusive employee discounts through Perkspot
• Tuition Reimbursement Program; Up to 75% reimbursement (full time only)
• Employee Assistance Program through Headspace

TITLE: Lead Cook

BREAKFAST COOK

Department: Food & Beverage – Culinary Reports To: Executive Chef/Food & Beverage Director FLSA Status: Non-Exempt Hourly Employment Status: Full-Time PAY: Hourly and non-exempt. Starting pay range $18/hr-$20/hr depending on experience; $500 sign on bonus after 60 days of working full time. Must attend all scheduled shifts during the 60 days to be eligible for bonus.

POSITION SUMMARY

The Full-Time AM Breakfast Cook is responsible for preparing and cooking high-quality breakfast menu items for Hathaway's Restaurant, Carol's Café, and the Little America Travel Center. This position ensures all breakfast entrees are prepared efficiently, consistently, and in accordance with company recipes, food safety standards, and guest expectations. The Breakfast Cook plays a critical role in delivering an exceptional dining experience while maintaining a clean, organized, and productive kitchen. The typical shift begins early in the morning and requires excellent time management, attention to detail, and the ability to multitask in a fast-paced environment.

ESSENTIAL JOB DUTIES

FOOD PREPARATION

* Prepare, cook, and plate breakfast menu items according to established recipes and presentation standards. * Prepare breakfast foods including eggs, omelets, pancakes, waffles, French toast, breakfast meats, potatoes, breakfast sandwiches, burritos, biscuits and gravy, oatmeal, and specialty breakfast items. * Prepare breakfast items for multiple food outlets including Hathaway's Restaurant, Carol's Café, and the Travel Center.

• Ensure food is served fresh, hot, and within quality standards.
• Monitor food temperatures throughout service.
• Prepare daily specials as directed by the Executive Chef.
• Accurately portion food to minimize waste and control food costs.

KITCHEN OPERATIONS

• Open the kitchen and prepare workstations prior to breakfast service.
• Stock cooking stations with ingredients and supplies before each shift.
• Monitor inventory levels and notify supervisors of shortages.
• Rotate food using First-In, First-Out (FIFO) methods.
• Maintain proper labeling and dating of food products.
• Assist with food prep for lunch service when breakfast production is

complete. * Support banquet or catering breakfast events as needed.

FOOD SAFETY & SANITATION

• Maintain compliance with local health department regulations.
• Follow ServSafe food handling procedures.
• Maintain clean workstations throughout the shift.
• Properly clean grills, flat tops, fryers, ovens, utensils, and prep

equipment.

• Safely operate commercial kitchen equipment.
• Dispose of food waste properly.
• Maintain personal hygiene and proper uniform standards.

TEAMWORK

• Communicate effectively with servers, expeditors, and kitchen staff.
• Assist other cooks and prep staff during peak business periods.
• Train and mentor new kitchen employees as assigned.
• Maintain a positive and professional attitude while working in a team

environment.

KNOWLEDGE, SKILLS & ABILITIES

• Strong understanding of breakfast cooking techniques.
• Ability to prepare multiple orders simultaneously while maintaining quality.
• Knowledge of commercial kitchen equipment.
• Understanding of food safety and sanitation practices.
• Strong organizational skills.
• Ability to work independently with minimal supervision.
• Excellent time management.
• Ability to prioritize tasks during busy service periods.
• Commitment to exceptional guest service.

PREFERRED QUALIFICATIONS

• High school diploma or GED preferred.
• Minimum 1–2 years of breakfast cooking experience in a restaurant, hotel,

resort, or high-volume kitchen preferred.

• Experience cooking eggs to order.
• Experience with short-order breakfast service.
• Experience in a hotel or resort kitchen preferred.
• ServSafe Food Handler or Food Protection Certification preferred (or ability

to obtain after hire). * Experience preparing food for multiple outlets is preferred.

PHYSICAL REQUIREMENTS

The physical demands described below are representative of those required to successfully perform the essential functions of this position. Employees must be able to:

• Stand and walk for 8–10 hours per shift.
• Frequently bend, stoop, kneel, squat, twist, and reach.
• Lift and carry up to 50 pounds regularly.
• Occasionally lift up to 75 pounds with assistance.
• Push and pull carts weighing up to 100 pounds.
• Use hands continuously for chopping, slicing, mixing, and cooking.
• Work safely around hot grills, ovens, fryers, steam, and open flames.
• Work in varying temperatures including hot kitchens, coolers, and freezers.
• Maintain manual dexterity to safely use knives and commercial kitchen

equipment. * Work early morning shifts, weekends, holidays, and overtime as business demands require.

WORK ENVIRONMENT

• Fast-paced commercial kitchen.
• Exposure to hot surfaces, grease, steam, and sharp equipment.
• Moderate to loud noise levels.
• Frequent interaction with kitchen staff and restaurant service employees.
• Must maintain a professional appearance and adhere to company grooming

standards.

PERFORMANCE EXPECTATIONS

Success in this position will be measured by:

• Consistent food quality and presentation.
• Timely preparation of breakfast orders.
• Compliance with food safety and sanitation standards.
• Positive teamwork and communication.
• Attendance and punctuality.
• Efficient management of food waste and product utilization.
• Positive guest feedback and satisfaction.