Cook job description template

Table 1: Position Identification

1. Position Summary

The Cook makes the food on the menu at [ORGANIZATION_NAME], from the morning prep to the last order of the night. In a small kitchen this person often works more than one station, cooks soups, sauces and specials from scratch, and keeps the kitchen running when [REPORTS_TO_TITLE] is not there. The Cook also receives and puts away deliveries, keeps track of stock, and shows newer kitchen staff how things are done. The job is done well when food goes out on time, tastes the same every time, and is safe to eat.

2. Key Responsibilities

2.1 Cooking during service (35% of time)

• Cook menu items to the recipe and portion size on the grill, flat-top, fryer, range, oven and steam table.
• Read tickets or the kitchen screen and time each dish so a table's food is ready together.
• Plate food the way the menu photo or plating guide shows, and wipe the rim before it goes to the pass.
• Cook for allergies and special diets (for example gluten-free, dairy-free or nut-free) using clean pans, boards and utensils.
• Tell servers right away if a dish will be late or an item has run out.

2.2 Prep and batch cooking (20% of time)

• Work through the daily prep list: cut vegetables, portion meat and fish, make dressings and sauces.
• Make soups, stocks, braises and other batch items from scratch and cool them safely.
• Label and date every container, and use older product first (first in, first out).
• Set up the line before service so nothing has to be fetched mid-rush.

2.3 Food safety and cleaning (15% of time)

• Check and write down fridge, freezer and hot-holding temperatures at the times set by [REPORTS_TO_TITLE].
• Keep raw meat away from ready-to-eat food, and wash hands and change gloves between tasks.
• Clean and sanitize boards, counters and equipment as you go, and do the closing clean of your station.
• Mix and use cleaning chemicals as the label and safety data sheet say, wearing [REQUIRED_PPE].
• Follow the public health rules for food premises in [PROVINCE], and help get the kitchen ready for inspections.

2.4 Ordering, receiving and stock (10% of time)

• Check deliveries against the invoice: count, weigh, check dates and temperatures, and refuse anything that is not right.
• Put stock away in the right place: cold first, then frozen, then dry goods.
• Do weekly counts and tell [REPORTS_TO_TITLE] what is running low.
• Write down waste (spoiled, dropped or returned food) on the waste sheet.

2.5 Specials and menu help (10% of time)

• Suggest daily specials that use up product before it goes off.
• Test new recipes and write them down with amounts, steps and portion sizes so others can repeat them.
• Help work out the food cost of a new dish when [REPORTS_TO_TITLE] asks.

2.6 Training and helping the team (5% of time)

• Show kitchen helpers and new cooks how to prep, cook and clean to the house standard.
• Take charge of the line when the chef or kitchen manager is off, and call for help when needed.

2.7 Equipment care (5% of time)

• Report broken equipment, worn cords, gas smells or leaking fridges to [REPORTS_TO_TITLE] right away.
• Clean fryers, filter or change oil, and degrease the hood filters on the schedule set for the kitchen.
• Turn off gas, burners and fryers at close and check that walk-in doors are shut.

3. Qualifications & Experience

Table 2: Qualifications Matrix

4. Competencies

Table 3: Core Competencies and Behavioural Indicators

5. Working Conditions & Performance Measures

5.1 Working Conditions and Physical Demands

The physical and environmental demands described below are those needed to do the main parts of this job. [ORGANIZATION_NAME] will accommodate employees with disabilities under human rights law, up to the point of undue hardship.

Table 4: Physical Demands and Working Environment

5.2 Performance Measures

Table 5: Performance Evaluation Matrix

5.3 Career Path

• Typical Prior Roles: Dishwasher, Kitchen Helper, Prep Cook, Line Cook, Short-Order Cook.
• Typical Next Roles: Lead Cook, Sous Chef, Kitchen Manager, Chef.

5.4 Acknowledgement and Sign-Off

This job description lists the main duties and qualifications for the Cook position at [ORGANIZATION_NAME]. It is not a full list of every task. Duties and schedules may change with reasonable notice to meet the needs of the business.

By signing below, the employee confirms they have received and read this job description.

Employee Name (Printed)

Employee Signature

Date (DD-MMM-YYYY)

Manager / Supervisor Name (Printed)

Manager / Supervisor Signature

Date (DD-MMM-YYYY)

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