Cook 2 - Associate Dining

JobID: 28458

Category: Food and Beverage

JobSchedule: Full time

Posted Date: 2026-06-01T14:46:24+00:00

JobShift:

On-site/Remote: On-Site

| Full Time | Pay: $15.50 Hourly |

Available Schedules:

• Tuesday-Saturday 9:00am-5:30pm (Off Sunday & Monday)
• Tuesday-Saturday 5:00pm-1:30am (Off Sunday & Monday)

Weekly Earned Wage Access is an option for this position.

Job Purpose or Objective(s): An experienced level culinary position responsible for providing high-quality fresh food and guest service to guests at quick service eating establishments. You will report to the Sous Chef.

Primary Tasks:

• You will prepare ingredients by following established food converted portion guidelines and using washing, chopping, slicing, and peeling preparation methods.
• Prepare food items by using charbroiling, poaching, deep frying, pan-frying, saute, roasting, griddling, and par-cooking cooking methods.
• You will prepare menu items according to established recipes and methods to ensure they are cooked, follow suitable food serving temperatures, visually appealing, and garnished properly.
• Perform cooking line checks and taste menu item ingredients to ensure quality and proper preparations.
• You will maintain a safe, sanitary, and organized work environment by practicing proper housekeeping procedure cleaning while working.
• Comply with food safety programs and behaviors to minimize employee and guest injury and illness including hand washing, sanitation, food handling/storage and time and temperature controls.
• You will practice proper food storage and rotate stock in storage areas to ensure usage and disposal occurs before the expiration date to control waste levels.
• Greet customers always being pleasant and serve meals to guests using Guest Service Standards to achieve ultimate guest experience.
• You will operate a cash register, receive payment for meals and issue change, and issue receipt or ticket to customer.
• Perform other duties as may be assigned.

Minimum Requirements:

• Previous cooking experience, including experience as a line chef, restaurant cook, or prep cook.
• Excellent understanding of multiple cooking methods, ingredients, equipment, and procedures.
• Ensure all food preparation is high quality, done promptly, and follows menu descriptions