Cook I

Position Summary

The Cook is responsible for preparing and presenting high-quality meals, grab-and-go items, and daily café offerings for employees and guests in a corporate office environment. This position ensures food is prepared safely, efficiently, and according to established recipes and quality standards while maintaining a clean and organized kitchen.

Essential Duties and Responsibilities

• Prepare and cook breakfast, lunch, and café menu items according to recipes, production schedules, and quality standards.
• Assist with food preparation including chopping, portioning, assembling, and packaging food items.
• Ensure all food is prepared, cooked, and served in compliance with food safety and sanitation standards.
• Maintain proper food storage, labeling, and temperature controls.
• Set up and break down kitchen stations for daily operations.
• Monitor inventory levels and communicate product needs to management.
• Receive and properly store food deliveries.
• Maintain cleanliness and organization of kitchen equipment, workstations, storage areas, and service lines.
• Minimize food waste through proper production planning and portion control.
• Assist with catering orders, meetings, and special events as needed.
• Work collaboratively with café staff to provide excellent service to employees, guests, and visitors.
• Follow all company policies, safety procedures, and operational guidelines.

Qualifications

• High school diploma or equivalent preferred.
• Minimum 1 year of cooking experience in a restaurant, café, corporate dining, hospitality, healthcare, or similar food service environment preferred.
• Strong knowledge of food preparation techniques, food safety practices, and kitchen equipment.
• Food Handler Certification required
• Ability to work independently and as part of a team.
• Strong commitment to food quality, customer service, and workplace safety.
• Allergen Awareness Training Certification preferred

Knowledge, Skills, and Abilities

• Strong understanding of food safety and sanitation requirements.
• Ability to prepare a variety of menu items consistently and efficiently.
• Strong organizational and time-management skills.
• Ability to multitask and prioritize in a fast-paced environment.
• Attention to detail and commitment to food quality and presentation.
• Strong communication and teamwork skills.
• Customer-focused mindset and professional demeanor.
• Ability to successfully complete all company-required food safety and sanitation training.

Physical Requirements

• Ability to stand and walk for extended periods.
• Ability to lift and carry up to 50 pounds.
• Frequent bending, reaching, pushing, pulling, and repetitive motions.
• Ability to work safely around hot equipment, sharp tools, and commercial kitchen machinery.

Work Environment

• Corporate office café or food service operation.
• Fast-paced kitchen environment with exposure to heat, steam, and cooking equipment.
• Typically operates during weekday business hours, with occasional support for special events or catering functions.

Reports To: Chef Manager, Café Manager, or Food Service Director
FLSA Status: Non-Exempt (Hourly)

Preferred Traits

• Dependable and punctual.
• Service-oriented with a positive attitude.
• Ability to maintain composure during busy meal periods.
• Flexible and willing to assist in multiple areas of café operations as needed.