Fry Cook - Restaurant

Responsibilities

Prepare and cook menu items according to restaurant recipes and quality standards.

Assist with food preparation, including chopping vegetables, preparing meats, sauces, and other ingredients.

Ensure food orders are completed accurately and in a timely manner.

Plate and serve food according to restaurant presentation standards.

Maintain cleanliness and organization of kitchen workstations, equipment, and storage areas.

Follow food safety, sanitation, and health department regulations.

Monitor inventory levels and notify management of needed supplies.

Assist with receiving and storing food deliveries.

Work cooperatively with kitchen staff and front‑of‑house employees to ensure smooth restaurant operations.

Perform daily and closing cleaning duties, including washing dishes, cleaning grills, fryers, prep areas, and kitchen floors.

Skills

Knowledge of basic cooking techniques and food preparation.

Understanding of food safety, sanitation, and health department requirements.

Attention to detail to ensure food quality and presentation.

Ability to communicate and work effectively as part of a team.

Dependability and punctuality.

Ability to maintain a clean and organized work area.

Physical stamina to stand for long periods, lift supplies, and work in a busy kitchen.

Ability to handle kitchen equipment safely, including grills, fryers, ovens, and knives.

Benefits

Opportunities for advancement into lead or management positions

Cross‑training opportunities to learn multiple positions

Paid Vacation: Employees earn one week of paid vacation after completing their first year of employment.

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