About the Cook role
A Cook prepares food to a restaurant's standards, day after day and order after order. They set up their station, prep ingredients, cook menu items to spec, plate them consistently, and keep the kitchen clean and safe throughout service. In smaller kitchens a cook may cover several stations; in larger operations they usually own one, such as grill, saute, or fry.
The role is as much about discipline as it is about cooking. Strong cooks manage their mise en place, communicate constantly with the expo and their teammates, follow food safety rules without shortcuts, and stay composed when tickets stack up on a Friday night. They also help control costs by minimizing waste, portioning correctly, and reporting low stock before it becomes a problem.
In your posting, specify the type of kitchen and cuisine, the shifts and weekend expectations, the station or stations the cook will run, and whether the role reports to a sous chef or directly to the head chef. Cooks scan postings quickly and skip vague ones, so also state the pay range, meal benefits, and any growth path toward lead or sous chef roles.
Cook job description template
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Job brief
We are hiring a Cook to hold the standard on our line, order after order. You will set up and run your station, prep to the day's list, cook and plate to spec, and keep the section clean and safe from open to close.
This suits somebody organized in their mise en place, steady when the tickets stack, and communicative with the pass and the rest of the line. Consistency matters here more than flourish.
Responsibilities
- Set up, stock, and maintain your station with all necessary ingredients and equipment before each service
- Prepare ingredients by washing, chopping, portioning, and labeling according to prep lists
- Cook menu items to recipe, portion, and presentation standards within expected ticket times
- Follow food safety and sanitation rules, including temperature checks, date labeling, and FIFO rotation
- Keep the station, tools, and shared kitchen areas clean during and after service
- Communicate with the expo, servers, and other cooks to coordinate orders and timing
- Monitor stock levels at your station and report shortages to the sous chef or kitchen manager
- Minimize food waste through correct portioning, storage, and use of trim
- Assist with receiving and storing deliveries, checking quality and quantities against orders
- Support new menu items by learning recipes and giving feedback during testing
Requirements and skills
- Has worked a line or prep station in a restaurant or commercial kitchen
- Confident with the equipment: grills, fryers, ovens, slicers
- Sound on food safety and sanitation, including holding temperatures
- A valid food handler certification, or willing to hold one before the first shift
- Reads a recipe and a prep list and executes both the same way every time
- Stamina for a full shift on your feet and for lifting in a hot kitchen
- Reliable about attendance and available for evenings, weekends, and holidays
- Clean knife skills and a tidy section
Nice to have
- ServSafe Food Handler or Food Protection Manager certification
- Experience with your cuisine type or a similar service format, such as high-volume or fine dining
- Culinary school training or a completed apprenticeship
- Experience training or mentoring prep cooks and new hires
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