Cook — Job Description

Position Summary

We are seeking a dependable, experienced Cook to prepare high-quality Southern and soul food in a fast-paced restaurant environment. The Cook is responsible for preparing food according to established recipes, maintaining proper food quality and portion sizes, keeping the kitchen clean and organized, and ensuring food is ready for service on time.

The ideal candidate understands traditional Southern cooking techniques and can consistently prepare proteins, vegetables, sides, gravies, sauces, and fried foods while maintaining excellent flavor, appearance, and food-safety standards.

Primary Responsibilities

Prepare and cook menu items according to restaurant recipes, portions, and quality standards.
Prepare traditional soul food and Southern-style dishes
Season meats, poultry, seafood, and vegetables according to established recipes.
Operate fryers, ovens, grills, stovetops, steam tables, and other kitchen equipment safely.
Prepare gravies, sauces, roux, stocks, and seasonings as required.
Follow daily prep lists and production quantities established by management.
Maintain proper food quantities throughout breakfast, lunch, and/or dinner service.
Monitor cooking times and temperatures to prevent overcooking, undercooking, or unnecessary food waste.
Maintain proper hot- and cold-holding temperatures.
Check food quality, freshness, flavor, appearance, and portion size before service.
Rotate food properly using FIFO — First In, First Out.
Label, date, store, cool, and reheat food according to restaurant procedures.
Keep cooking stations stocked and ready for service.
Communicate with management when products, ingredients, or supplies are running low.
Assist with receiving, storing, and organizing food deliveries when required.

Cleanliness & Food Safety

The Cook is expected to maintain a clean kitchen throughout the entire shift and follow a clean-as-you-go system.

Responsibilities include:

Cleaning and sanitizing prep tables, cutting boards, equipment, utensils, and cooking surfaces.
Keeping floors, coolers, freezers, dry-storage areas, fry stations, and cooking areas organized.
Preventing cross-contamination between raw and cooked foods.
Washing hands and changing gloves when required.
Following safe thawing, cooling, reheating, and food-storage procedures.
Recording food temperatures when required.
Properly handling and disposing of cooking oil, grease, food waste, and trash.
Cleaning kitchen equipment according to restaurant procedures.
Following all restaurant, health department, and food-safety policies.

Quality Standards

Every Cook is responsible for helping ensure that customers receive the same quality food every visit.

The Cook must:

Follow recipes rather than estimating ingredients.
Use correct portion sizes.
Maintain consistent seasoning and flavor.
Avoid excessive food waste.
Never serve food that does not meet restaurant quality standards.
Immediately notify management of spoiled, damaged, improperly stored, or questionable food.
Maintain proper presentation and appearance of finished dishes.
Keep food fresh and replenish smaller quantities during slower periods rather than overproducing.

Required Skills

Knowledge of Southern or soul food preparation preferred.
Experience with frying, baking, roasting, simmering, sautéing, and stovetop cooking.
Ability to prepare several menu items simultaneously.
Ability to follow written recipes and verbal instructions.
Good understanding of food temperatures and safe food handling.
Ability to work quickly while maintaining food quality.
Strong organization and time-management skills.
Dependable and able to report to work on time.
Able to communicate effectively with kitchen staff and management.
Able to work independently as well as part of a team.
Willingness to clean and maintain the kitchen—not just cook.

Experience

Restaurant cooking experience preferred.
1–2 years of cooking experience preferred.
Soul food, Southern food, cafeteria, catering, or high-volume cooking experience is a plus.
Food Handler or ServSafe certification preferred

The employee must be able to:

Stand and walk for extended periods during the shift.
Work around hot ovens, fryers, steam tables, grills, and cooking equipment.
Bend, reach, lift, push, and pull throughout the workday.
Safely lift approximately 40–50 pounds when necessary.
Work in a hot, fast-paced kitchen environment.
Safely handle large pots, pans, food containers, and kitchen supplies.

Schedule Requirements

Must be available to work scheduled:

Weekdays
Weekends
Holidays
Early mornings and/or evenings as required by restaurant operations

Reliable attendance and punctuality are essential.

Performance Expectations

A successful Cook will:

Have food prepared and ready before service begins.
Maintain consistent taste and presentation.
Keep food waste within acceptable limits.
Maintain a clean and sanitary station.
Follow management instructions and production schedules.
Work with urgency during peak periods.
Help other kitchen team members when needed.
Maintain a positive and professional attitude.
Take responsibility for the quality of food leaving their station.

Job Type

Full-time and/or Part-time

Reports To

Kitchen Manager / Chef / Restaurant Manager

Equal Opportunity

We are an equal opportunity employer and consider qualified applicants without regard to any status protected by applicable law.

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