QSR Restaurant Cook

Quick Serve Restaurant Cook

Fair Oaks Farms is the Midwest's leading destination in agritourism, powered by a founder-led culture of teamwork, innovation, and passion. Our 300-plus team members bring creativity and dedication to everything we do, from guest experiences to sustainable farming education. Together, we create an environment where people connect, learn, and feel inspired.

About the Role

As a Quick Serve Restaurant Cook you will be responsible for various assigned workstations within the kitchen, which include, but not limited to, working with equipment such as knives, steamers, fryers, ovens, griddles, slicers, & food processors, etc. The Cook will artfully prepare wholesome foods as directed either verbally or by reading order tickets in accordance with the company standard recipes and presentation techniques while maintaining all applicable state sanitation rules and regulations.

Duties & Responsibilities

• Read food orders from computer printouts, and prepare food items, according to established menu plans.
• Prepare all food items according to standard recipes and menu to ensure consistency of products to the guests.
• Ensure work procedures, quality standards, and menu specifications are adhered to.
• Ensure your adherence to company policies and standards.
• Coordinate and communicate on orders with dining room staff.
• Prepare all food items accurately in a timely manner.
• Complete all assigned prep items as written on the prep sheet.
• Use and maintain all assigned areas and equipment in a sanitary, safe, and effective manner.
• Consistent attendance at company/restaurant training programs as they are scheduled.
• Inform the Manager when equipment is due for maintenance, repair, or replacement.
• Assist on all stations as needed. Complete duties as assigned by Management
• Be in constant communication with Management.
• Perform all job functions in conjunction with the guidelines described in the FOF Employee Handbook to ensure consistent execution of company and department standards.
• Other duties assigned by manager

Job Requirements

• Familiar with cooking techniques and procedures.
• Demonstrated ability to prepare a wide variety of food items, to standard, in a high-volume, fast-paced operation.
• Demonstrated understanding and knowledge of the application of sanitation procedures.
• Ability to check that ingredients remain fresh and safe for consumption Must be able to communicate clearly and effectively.
• Interaction with other managers & staff to convey information effectively.
• Actively find ways to help each other to carry out all job duties assigned.
• Ability to work independently. The job requires developing a practical working environment along with self-guidance for time of little or no supervision.
• Developing specific goals and plans to prioritize, organize, and accomplish your work.
• The ability to multitask and complete tasks assigned in a fast-paced environment.
• The ability to communicate and coordinate well with others and display respect to customers, managers, co-workers, & staff.
• Must be able to read, write, and have a basic understanding of math for recipes and measurements.
• Must be able to work weekdays (AM or PM), weekends, nights and holidays.
• Must possess a "Sense of Urgency" within our work culture to contribute to our system of teamwork and kitchen efficiency and productivity.
• Must be able to reach, bend, stoop and frequently lift up to 50 pounds.
• Must have exceptional hygiene and grooming habits.
• Must conform to the FOF Uniform Policy requirements
• Must be honest, reliable, responsible, dependable, and teachable.
• Must have some education and experience in cooking.
• Must be at least 16 years of age.
• Must be able to stand for 8 hours or more, if necessary.
• Must successfully pass a background check.
• Must have or can obtain food handlers permit.

Skills

The required skills such as food preparation, manual dexterity, and the ability to stand for extended periods are essential for performing daily cooking tasks efficiently and safely. Proficiency in English enables clear communication with the kitchen team and understanding of recipes and safety protocols. Skills like climbing stairs and moving objects are necessary to navigate the kitchen environment and manage supplies effectively. Together, these skills ensure smooth kitchen operations, timely food production, and a positive dining experience for guests.