Cook Job Description: Top Duties and Qualifications

A Cook, or Line Cook, is responsible for preparing ingredients at an establishment that serves food, processing customer orders, producing meals and cleaning their workspace throughout the day to follow health and safety guidelines. Cooks follow recipes consistently, make adjustments based on customer requests, communicate with wait staff and prepare garnishes to make an attractive presentation for each meal.

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Cook duties and responsibilities

Cooks are responsible for delivering food that is not only delicious and cooked to the specifications of the customer but that is safe and fresh as well. They often have the following responsibilities:

  • Ensure ingredients and final products are fresh
  • Follow recipes, including measuring, weighing and mixing ingredients
  • Bake, grill, steam and boil meats, vegetables, fish, poultry and other foods
  • Present, garnish and arrange final dishes
  • Occasionally serve food
  • Maintain a clean and safe work area, including handling utensils, equipment and dishes
  • Handle and store ingredients and food
  • Maintain food safety and sanitation standards

Cook Job Description Examples:

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Cook

We own and operate several Wingstop's throughout South Texas, Phoenix, and New Mexico priding ourselves on being Wingstop's largest franchisee! This is your opportunity to join a fast growing company! Many of our Leadership started working of us in these roles!!!

OUR Search IS FOR Highly Dedicated Cooks Looking TO Advance IN THE Food-Service Industry!

Best Employee Engagement Program In Texas:

  • Team of the Month Awards!

  • $50 Weekly "Wing of Fortune"

  • Monthly Bonuses up to $100

    Cashier & Cooks Who Join Our Team Will Enjoy:

  • Advancement Opportunities

  • Full Time and Part Time Available

  • Full Time May Qualify for Benefits

  • On The Job Training

  • Referral Bonus Program

  • Our Location is closed on Easter, Thanksgiving, & Christmas Day

  • Free ON Shift Meals

    Job Requirements:

  • No Experience Required

  • Must be reliable, punctual, and goal-oriented

  • Exceptional customer service skills

  • Have reliable transportation to get to and from work

  • Professional appearance

  • Team Oriented

    Job Type: Full-time

    Salary: $8.00 to $12.00 /hour

    License:

  • Food Handler (Preferred)

    Additional Compensation:

  • Bonuses

  • Store Discounts

    Work Location:

  • One location

    Benefits:

  • None

    Uniform:

  • Jewelry not allowed

  • Facial piercings not allowed

    Schedule:

  • Weekends required

  • Day shift

  • Night No
  • ×

    Cook

    JOB Description

    We own and operate several Wingstop's throughout South Texas, Phoenix, and New Mexico priding ourselves on being Wingstop's largest franchisee! This is your opportunity to join a fast growing company! Many of our Leadership started working of us in these roles!!!

    OUR Search IS FOR Highly Dedicated Cooks Looking TO Advance IN THE Food-Service Industry!

    Best Employee Engagement Program In Texas:

  • Team of the Month Awards!

  • $50 Weekly "Wing of Fortune"

  • Monthly Bonuses up to $100

    Cashier & Cooks Who Join Our Team Will Enjoy:

  • Advancement Opportunities

  • Full Time and Part Time Available

  • Full Time May Qualify for Benefits

  • On The Job Training

  • Referral Bonus Program

  • Our Location is closed on Easter, Thanksgiving, & Christmas Day

  • Free ON Shift Meals

    Job Requirements:

  • No Experience Required

  • Must be reliable, punctual, and goal-oriented

  • Exceptional customer service skills

  • Have reliable transportation to get to and from work

  • Professional appearance

  • Team Oriented

    Job Type: $10.00 to $12.00 /hour

    Job Type: $10.00 to $12.00 Food Handler (Preferred)

  • ×

    Cook

    The Team Member position is responsible for providing exceptional guest service and support, while working closely with the Restaurant Managers and other Team Members to maintain operational standards and procedures. This position operates under the direction of the General Manager, Assistant Managers, and Shift Coordinators. This position has direct interactions with Guests and members of the field operations team.

    Responsibilities

  • Greets guests with a smile, receives orders, processes payments, and responds appropriately to customer issues

  • Operates cash register or point of sale devices, as needed, and uses value-added suggestive-selling techniques to generate additional sales opportunities

  • Verifies the accuracy of guests’ orders

  • Prepares and packages food and drink products

  • Cleans kitchen area, counters, food preparation areas, and utensils

  • Cleans dining room, restrooms and exterior grounds

  • Maintains health and safety standards in work areas

  • Unloads and stocks inventory items as needed

  • Performs duties at multiple workstations [website] front counter, Drive-Thru, prep boards, expediter, etc.)

  • Prompt and regular attendance on assigned shifts

  • Follows Burger King® uniform and grooming standards and policies

  • Works to resolve issues that may arise in the restaurant

  • Learns team effectiveness skills; works with others to achieve team goals

  • Responds to guests’ needs in a professional and polite manner

  • Communicates in a positive manner with customers, peers, and managers

    Qualifications:

  • Must be at least sixteen (16) years of age

  • Willing to accomplish all restaurant tasks

  • Comfortable working in a fast paced environment

  • Ability to interact productively with co-workers and function well in a team environment

  • Ability to resolve consumer issues with tact

    Age may vary depending on state.

  • How many years of Restaurant experience do you have?

  • Are you authorized to work in the following country: United States?

  • Are you willing to undergo a background check, in accordance with local law/regulations?

    Job Types: Full-time, Part-time

    Salary: $9.00 /hour

    Job Types: Full-time, Part-time, Temporary

    Salary: $9.00 /hour

    Experience:

  • restaurant: 1 year (Preferred)

    Work authorization:

  • United States Weekends Holidays Night shift
  • What does a Cook do?

    Cooks can be employed at restaurants, hotels, cafes, catering companies and cafeterias at schools, hospitals and corporations. Cooks can also work in people’s homes as Personal Cooks. Cooks use their culinary knowledge and background to learn the details of each menu item, prepare multiple dishes simultaneously to serve large parties, help stock inventory, organize refrigerators and communicate with other kitchen staff to deliver dishes to customers in a timely manner. Their job is to interpret meal orders and produce meals at the correct temperature to serve to diners. Some Cooks interact directly with customers at tableside service or food stations.

    Cook skills and qualifications

    Cooks must exercise the following qualities and skills:

    • Knowledge of safety procedures, including safe temperatures at which ingredients must be kept and to which food must be prepared to avoid foodborne illness
    • Ability to work as part of a team, collaborating on complex dishes
    • Interpersonal skills to interact with a variety of other people, such as waitstaff, dishwashers, management and sometimes customers
    • Calm demeanor to work in a high-stress, fast-paced environment 
    • Accountability for the dishes they prepare measuring up to the expectations of management and customers alike
    • Comprehension and organization to follow direct orders and recipes and to correctly prepare dishes to the standards of the restaurant
    • Manual dexterity and hand-eye coordination to handle tools, such as knife techniques for chopping, slicing, cutting and dicing
    • Ability to stand in one place for hours at a time, handle extreme heat and work shifts

    Cook salary expectations

    A Cook makes an average salary of $12.22 per hour. Pay rate may depend on level of experience, education and the geographical location.

    Cook education and training requirements

    Working as a cook requires a minimum of a high school diploma to fulfill the basic skills and knowledge required for the job. Vocational or technical school diplomas are preferred, as is some experience in a similar position. The American Culinary Federation accredits a range of training programs and sponsors apprenticeship programs to provide the requisite training and skills.

    Cook experience requirements

    While little to no experience is required for a basic cook position, the more experience a candidate has, the more skills and talents they will offer. Many cooks become proficient in their trade through experience, beginning in food preparation or as a kitchen helper to learn the basics of cooking, then advancing to become an assistant cook or line cook and eventually becoming a full cook. Others learn through apprenticeships with experienced cooks or chefs.

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    Frequently asked questions about Cooks

     

    What are the qualities of a good Cook?

    Good Cooks are extremely focused, dedicated and thrive in a high-pressure environment so that they are able to produce large amounts of high-quality dishes during lunch and dinner rushes. They have excellent physical stamina and can work behind a hot grill doing physical labor for long shifts. They are passionate about food, consistent and detail-oriented. Successful Cooks are also effective communicators, able to coordinate the different elements of a meal in a brigade-style service so that all parts of a dish are ready at the same time.

     

    What is the difference between a Cook and a Chef?

    A Cook can refer to anyone that prepares food for their job, but a Chef has extensive culinary training and may create their own recipes, influence restaurant menus and specialize in a particular type of cuisine. Cooks generally do not require a formal education, while Chefs are often classically trained in culinary school or through an apprenticeship with an experienced Executive Chef. Chefs have a larger role in managing a kitchen and may delegate tasks to other Chefs or the Cooks that work with them. Cooks usually manage a certain station at a restaurant such as sauce, seafood, hot appetizers or cold food, while Chefs coordinate the entire kitchen.

     

    Who does a Cook report to?

    Depending on their rank in the kitchen and the type of establishment they work at, Cooks can report to other, more experienced Cooks, Sous Chefs, Executive Chefs or Kitchen Managers. At some small restaurants, Cooks report directly to the restaurant owner, especially in cases where the owner is one of the Chefs or manages the restaurant hands-on. Cooks regularly communicate with their direct manager to discuss inventory, staffing needs and quality control when producing food.

     

    What are the different types of Cooks?

    There are several different kinds of Cooks including Line Cooks, Prep Cooks, Fry Cooks and Junior Cooks. Line Cooks work at a station in the kitchen sauteing, baking, grilling and steaming food depending on the preparation style. They put together the different parts of a meal to create an attractive plate and oversee Junior Cooks who are still learning. Prep Cooks focus on peeling vegetables, chopping meat into correct portions and measuring other ingredients ahead of time so that other Cooks can quickly and efficiently produce orders. Fry Cooks usually work in fast food establishments.

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