The Breakfast Cook (Cook III) is responsible for preparing, cooking, and plating breakfast menu items and guest special requests in accordance with established recipes, quality standards, and presentation guidelines. This position supports efficient kitchen operations by maintaining consistency, food safety, cleanliness, and exceptional quality while ensuring timely service and guest satisfaction.
- Prepare, cook, and plate breakfast menu items and special requests according to established recipes, portion sizes, and presentation standards.
- Prepare breakfast items, including eggs, breakfast meats, potatoes, pancakes, waffles, pastries, and other menu offerings to order.
- Follow recipes, production schedules, and directions for food preparation to ensure consistency and quality.
- Set up, stock, replenish, and break down the breakfast station before, during, and after service.
- Ensure all food is prepared and served in a timely manner while maintaining quality and presentation standards.
- Minimize food waste through proper preparation, storage, rotation, and portion control.
- Follow all food safety, sanitation, and Health Department regulations, including proper food handling, storage, labeling, dating, and temperature controls.
- Maintain a clean, organized, and sanitary workstation, equipment, and work areas throughout each shift.
- Attend and actively participate in daily pre-shift meetings and team briefings.
- Work collaboratively with culinary and front-of-house team members to ensure efficient kitchen operations and exceptional guest service.
- Maintain a clean, professional appearance and adhere to established uniform and grooming standards.
- Demonstrate a friendly, courteous, and professional demeanor with guests and fellow team members.
- Remain calm, organized, and productive while working in a fast-paced, high-volume environment.
- Assist with receiving, storing, and stocking food and kitchen supplies as needed.
- Perform opening, closing, cleaning, and other kitchen duties as assigned.
- Perform other duties as assigned to support the culinary team and business operations.
Job Requirements
- High school diploma or equivalent preferred.
- Previous culinary or food service experience preferred.
- Basic knowledge of food preparation techniques, kitchen equipment, and safe food handling practices.
- Ability to follow standardized recipes, portion controls, and presentation standards.
- Must obtain and maintain a valid California Food Handler Card post-hire in accordance with applicable law.
Requirements:
Under the direction of the chef, the line cook is responsible for food preparation and ensuring superior quality and consistency and presentation.
