Perform a variety of duties relating to restaurant-style service, including hot and cold food preparation, maintaining sanitation and recipe standards. Demonstrate the company's core values of respect, honesty, integrity, diversity, inclusion and safety - Conduct pre-preparation of cooking station prior to scheduled service - Prepare assigned menu items using recipes and instructions to meet production, delivery, service schedules and brand standards - Anticipate orders during peak service to ensure timely preparation and service while minimizing shrink - Ensure food is stored and cooked to correct temperature by maintaining proper temperatures of ovens, broilers, grills, fryers, roasters and other kitchen equipment - Comply with federal, state, local and company food safety guidelines, food handling guidelines and rules governing sanitation and the cleanliness/maintenance of kitchen - Maintain an orderly workstation and clean kitchen after preparing and serving food - Safely operate and maintain kitchen equipment and knives; report needed equipment maintenance to supervisor - Follow hazard analysis and critical control points (HACCP) guidelines to ensure quality and safety of food supply - Maintain good working relationships with coworkers, managers and guests - Coordinate with and assist fellow associates to meet guests' needs and support the operation of the restaurant - Attend scheduled associate meetings and offer suggestions for improvement - Must be able to perform the essential job functions of this position with or without reasonable accommodation Minimum - 6 months related restaurant cook experience or training - Ability to complete duties in a fast-paced kitchen while performing multiple tasks simultaneously - Strong interpersonal skills with the ability to foster cooperation and work in a collaborative team environment - Ability to communicate professionally with team and guests - Ability to work in a standing position for an entire shift - Ability to reach, bend, stoop and lift objects up to 40 pounds - Ability to communicate effectively with managers and kitchen staff