Cook I

Job Description

Job Description

BASIC JOB DESCRIPTION

POSITION TITLE: Cook I

DEPARTMENT: Kitchen/Culinary

REPORTS TO: Executive Chef / Sous Chef

FLSA STATUS: Non-Exempt

DATE PREPARED: March 14, 2026

EDUCATION, EXPERIENCE, TRAINING OF SKILLS REQUIRED:

High school diploma or equivalent with 4-5 years’ experience as a Line Cook in a 5-star hotel or restaurant. Ability to sauté, grill, broil and prep foods. Ability to organize restaurant service tickets and plate up menu items correctly to specifications on a consistent basis. Knowledge of soups, stocks and sauces. Ability to develop, lead, supervise and train cooks of lesser status. Knife handling skills. General understanding of food presentation and banquet and event service operations. General understanding of Pastry shop management including food safety, sanitation, and maintenance.

LICENSE OR CERTIFICATE REQUIRED:

ServSafe/ or San Diego Food Handlers Card

ESSENTIAL FUNCTIONS/TASKS:

1. Ability to perform job functions and all listed menu items. with attention to detail, speed, and accuracy.
2. Ability to prioritize, organize work, and follow through.
3. Maintain 100% quality food production at all times.
4. Meet timing of food items as required by guest, supervisor or standard.
5. Ensure freshness of product and execute FIFO, properly rotating, labeling and dating food items.
6. Responsible for breaking down and putting away all items on workstation.
7. Ability to operate, clean and maintain all tools and equipment required in job functions.
8. Maintain a clean workstation at all times.
9. Utilize all food in an efficient manner. Eliminate waste.
10. Follows sanitation set-up, determining what is needed and in what order.
11. Maintain clean and safe working area including refrigeration.
12. Assist in the controlling of food costs.
13. Adhere to all safety and sanitation regulations.
14. Maintain and project a positive attitude.
15. Proper communication with staff and management.
16. Lead or direct the work of the following jobs: Cook II, Cook III and Cook IV at their stations and develop them while teaching and coaching.
17. Cross train to cover purchasing and receiving products when Chef is away.
18. Ability to perform basic mathematical calculations.
19. Read all contracts and distinguish menu items and timing.
20. Produce prep sheets from contracts and supervise production.
21. Delegate various responsibilities to different levels of cooks to complete tasks and hold cooks accountable.
22. Make sound decisions based on the needs of the department.
23. Supervise kitchen staff as well as front of house staff in organization and ensure timeliness.
24. Expedite when necessary. Control the pace of cooks and servers.
25. Able to order food and product from banquet contracts or prep lists on a daily basis.
26. Fill in for department chef in his/her absence for all questions, concerns and problems in the department.
27. Assist in all areas of kitchen when needed. Anticipate business levels.
28. Be flexible with schedule and shifts to accommodate business needs.
29. Be able and willing to talk to guests about menus, special requests, etc.
30. Lead overall operation daily. Be responsible for all cooks when chef is not present in area.

ADDITIONAL TASKS:

1. Able to work a variety of stations in all areas of production and hotline.
2. Able to comply with other tasks assigned by management.
3. Maintain HACCP documentation and logs.

PHYSICAL REQUIREMENTS:

1. Ability to lift and/or carry 50lbs occasionally throughout shift.
2. Ability to push cart up to 500lbs
3. Ability to pull cart up to 100lbs

MOTION REQUIREMENTS:

Percentage of time during normal workday the associate is required to:

Stand 47% Bend 8% Squat 5% Push 5%

Sit 3 % Walk 10% Lift 10% Pull 2%

Carry 10%

MENTAL REQUIREMENTS:

Remembering, reading, writing, speaking, communicating, uses judgment and visual inspection.

SENSORY REQUIREMENTS:

Speech, vision, smell, touch, hear.

ENVIRONMENTAL FACTORS/HAZARDS:

Worker may be exposed to heat, cold, noise, weather, air quality, cleaning chemicals and agents.

EQUIPMENT/PROTECTIVE CLOTHING USED:

Knives, blenders, stoves, ovens, misers, buffalo choppers. Chefs uniform, rubber gloves provided and non-skid black shoes.

• Job functions are subject to possible modifications to reasonably accommodate individuals with disabilities.

• Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the associate will possess the abilities or aptitudes to perform each task proficiently.

• Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves or other associates.

• This job description in no way states or implies that these are the only tasks to be performed by the associate occupying this position. Associates will be required to follow any other job-related tasks requested by their supervisor.