Job ID
272 S Main St


The Cook position performs as an informal leader among its peer kitchen positions. The Cook will

assume grill or line responsibilities within the kitchen requiring detail and creativity and will perform

responsibilities for food preparation that require a greater level of experience and expertise than other kitchen staff.


The Cook will contribute to Lyfe Kitchen’s operational and financial success by following all Lyfe Kitchen

culinary standards for sanitation and preparation, and by guiding other staff members to ensure

that food product is of the highest quality in taste and appearance, to satisfy guest expectations and to

maximize food revenues.



Major Responsibility: Prepare and coordinate orders to ensure they are cooked in a timely, accurate,

consistent and quality manner.


Supporting Actions:

  • Set up and stock station and ensure other work areas are stocked accordingly, as directed by  General Manager.
  • Utilize proper recipes, equipment, tools and utensils.
  • Adhere to company standards for food quality, taste, flavor and presentation.
  • Ensure that food is portioned and presented according to standards, as well as guest specifications and preferences; Inspect portions and appearance of food prepared by other staff members, as directed by  General Manager to ensure consistent adherence to Lyfe Kitchen standards for food quality.
  • Ensure all products are prepared, held and served at correct temperatures.
  • Work in collaboration with other unit team members to achieve operational objectives; Assist in training fellow staff members, as directed by  General Manager.
  • Participate and assist in coordinating the flow of work within the restaurant to maximize quality and efficiency.
  •  Wash and dry hands frequently.
  • Utilize box cutters for opening boxes and ensure proper usage and storage of knives.
  • Utilize proper lifting procedures; Use a hand truck or cart to transport large items and ask for assistance when necessary.
  • Do not move too quickly or run through kitchen areas.
  • Move cautiously near corners and when carrying things; Report any blind corners, problem floor surfaces, or hazardous areas.
  • Ensure the proper storage, rotation, labeling and dating of all products.
  • Serve as an example for keeping work areas clean, sanitized and organized.
  • Follow sanitary practices for food handling, general cleanliness and maintenance of kitchen and/or dining areas.
  • Follow all OSHA guidelines, Hazard Analysis Critical Control Point (HAACP) guidelines, ServSafe guidelines, and Personal Protective equipment (PPE) requirements.
  • Monitor and comply with established Lyfe Kitchen standards for safe usage of kitchen equipment and general safe work practices.



  • Must be able to communicate clearly with and receive instructions from Managers and other Team Members
  • Must work well with limited supervision within specific position functions, but must be able to interact with other Team Members to accomplish


Physical Requirements

  • Must have sufficient mobility including, but not limited to bending, turning, twisting upper body and reaching
  • Be able to transport and carry objects (such as cases of food for prep, etc.) up to 50 pounds
  • Be able to wipe down prep tables, maintain a clean prep area, and pick up any debris off the floor in all areas of the restaurant
  • Must be able to work while standing and moving at a rapid pace as the job requires
  • Must be able to complete the job functions in a variety of temperature ranges, including cold temperatures in the cooler/freezer and warm temperatures in the kitchen area
  • Must meet any federal, state, county, or municipal regulations pertaining to the service of food and beverages

Minimum Job Qualifications/Skills



  • Minimum of 2 years experience in food preparation in a fast paced environment.
  • Must be able to interact verbally and listen attentively to co-workers and supervisors.
  • Ability to follow written and oral direction.
  • Ability to work under pressure and independently.



  • Culinary degree from an accredited college or university.
  • 3+ years experience in food preparation in a fast paced environment.


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