HigherMe has created the perfect cook job description template to make posting an open position quick and easy.
To create the perfect template:
- Read the template replacing the words in square brackets
- When you see [Options: ] in square brackets, pick the options that most accurately describe your job or restaurant.
- Make sure you read every line and remove the points that do not apply to your restaurant.
Description [Create the image of an appealing workplace.]
Are you passionate about food and creating outstanding culinary experiences? People that work at [restaurant name] are known for their personality, drive, and passion! Are you looking for a place to work with [Options: flexible schedules, great discounts, legendary staff events and plenty of opportunities to learn and grow]? If so, we want to hear from you!
A Cook’s Responsibilities [Show a diversity of tasks and opportunities to grow.]
- Cooking of food items in each of the following stations: [Options: appetizer, sauté, plates and grill]
- Preparation of food items including [Options: sauces, salads, garnishes, appetizers, proteins and starches]
- Plate presentation in all areas: [Options: salads, appetizers, sides, plates, entrees and desserts]
- Setup, takedown and continued cleanliness of the kitchen line in all areas following established procedures and standards for cooking with [Options: deep fryers, stoves, ovens, and grills]
- Adhere to all food safety regulations and quality controls
We hire great people, train them well and provide plenty of opportunities to learn and grow. We’re looking for energetic, team-oriented applicants who take pride in providing an outstanding food experience.
What We Offer
Salary: [add salary range here] per hour.
- Overtime pay
- Discounted or free food
- Schedule adapted to your lifestyle
- Many opportunities for advancement
- Company events
- ___% dining discounts?
- Closed for Thanksgiving, Christmas Eve & Christmas Day
- ___ hours of paid sick time every year
- A separate PTO accrual for vacation time
- $___ referral bonuses
- Medical, Dental & Vision insurance
- Life insurance policy
- Disability policy
- Access to an Employee Assistance Program
Experience & Qualifications:
- Restaurant cooking experience: [preferred years of cooking experience] year(s)
- Focus on quality control and organization
- Punctual & thorough
- Strong interest in teamwork
- Ability to work under pressure
- [Options: Part-time, Full-time, Weekdays, Weekends]
- [Options: Day shift, night shift]
- [Options: 8 hour shift, 10 hour shift, 12 hour shift]
Apply Today [Encourage your potential applicants to reach out.]
We’d love to meet you in person, contact the location to ask about the times available for open interviews or submit your application by applying now.
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Other Questions on Cook Job Descriptions
What Is a First Cook Job Description?
A first cook generally reports to the head chef, supervises kitchen staff and always acts and presents themselves professionally. This position requires at least one year’s experience overseeing a busy restaurant or institutional kitchen and a culinary degree or certification. Strong candidates possess good interpersonal and multitasking skills and the ability to handle pressure under busy conditions. Additional responsibilities include:
- Supervising and maintaining a clean kitchen while adhering at all times to health department requirements and kitchen hygiene and food safety standards.
- Planning menus when required, including creating accurate ingredient lists for orders and supervising menu item production.
- Work closely with all kitchen staff, creating daily action plans, assigning tasks and supervising meal prep, food handling and other aspects of kitchen operations.
- Utilizing kitchen management software systems.
- Inventorying and maintaining supplies.
- Placing orders with vendors and suppliers and maintaining those relationships.
- Prepare food and cook as necessary.
- Train and teach new employees and junior chefs.
Different Job Titles for Cook Jobs
No matter how large or small, most kitchens adhere to a strict hierarchy. Smaller kitchens may be structured more informally than large institutional food services, but generally, the line of command is as follows:
- Executive or head chefs are in charge though may answer to the chef-owner.
- Sous chef or second in command. Acts as head chef in executive's absence.
- Station chefs oversee particular production areas within the kitchen.
- Specialty chefs include pastry and pantry chefs, sauciers, fish, vegetable and meat chefs, etc.
- Line cooks work with experienced chefs where needed, as well as performing prep and other kitchen duties.
- Kitchen assistants (food preparation workers) prepare ingredients, prep stations and keep the kitchen and stations clean.