Full job description

The Cook is responsible for preparing, cooking, and plating menu items to a consistent standard while maintaining a clean, safe, and organized kitchen. This position requires flexibility, attention to detail, and the ability to work in a small, fast-paced environment. All team members are cross-trained, the cook will also learn to assist with waitstaff and bar duties when necessary.

Responsibilities: Food Preparation & Cooking

• ● Prepare all menu items according to recipes and portion guidelines from the head chef.
• ● Cook items efficiently during peak times while maintaining quality.
• ● Ensure presentation is consistent with saloon standards.
• ● Monitor food stock and assist with prep work (chopping, marinating, portioning, etc.). Kitchen Operations & Safety
• ● Maintain kitchen cleanliness, organization, and compliance with food safety regulations.
• ● Wash, sanitize, and store utensils, pans, and cooking equipment.
• ● Properly label, date, and store food items.
• ● Monitor food temperatures and storage conditions to ensure safety. Collaboration & Cross-Training
• ● Work closely with waitstaff and bartender to keep service smooth and timely.
• ● Communicate clearly with team members about customer needs and kitchen timing.

Other Duties: ● Monitor kitchen equipment and report maintenance issues.

● Assist with special events when needed.

Qualifications:

• Start Immediately.
• ● Must hold a valid California Food Handler’s Card and Food Allergen Card.
• Must Follow Directivies and can work independently.
• ● Previous kitchen or line cook experience required, training upon hire.
• ● Strong knowledge of basic cooking techniques and food safety practices.
• ● Ability to stay calm and organized under pressure in a small kitchen.
• ● Team player willing to jump into other roles as needed.
• ● Reliable, punctual, and detail-oriented.
• ● Must be 21+ years old.