AM Cook I – Ajax Downtown

AM Cook I – Ajax Downtown

The Cook I is responsible for preparing and cooking a variety of food items following established recipes and safety standards. This position requires maintaining cleanliness and organization in the kitchen while ensuring food is prepared in a timely manner and to the highest quality standards. The Cook I also assists in inventory management, employee training and supports the kitchen team to ensure smooth daily operations. This position reports to the Executive Chef.

Preferred work schedule and shift availability is full time in the morning from 6am to 3pm. The pay range for this position is $24.00 to $25.20 per hour; actual pay will be dependent on budget and experience. Applications for this position will be accepted until July 19, 2026.

Essential Job Functions/Key Job Responsibilities include preparing and cooking food items according to standardized recipes, ensuring consistency and quality in all dishes; maintaining an organized and clean work environment, always adhering to sanitation and food safety standards; assisting with managing kitchen inventory, ensuring proper stock levels, and reporting shortages or discrepancies; operating kitchen equipment safely and efficiently, performing basic maintenance and cleaning as needed; ensuring accurate portion sizes and presentation of dishes to meet both quality standards and customer expectations; safely operating and training others on the operation of various kitchen equipment to include oven, grill, flattop, soup kettles, slicers, robo-coupe, immersion blender; working closely with kitchen team members to ensure smooth operation and effective communication during food service; managing cooking times to ensure food is prepared and served in a timely manner, especially during peak hours; following all safety and health regulations, including proper food handling, storage, and cleaning procedures; filling out checkout lists in absence of supervisor; and other duties as assigned.

Education & Experience Requirements include a culinary degree or equivalent preferred, 3 years of food preparation experience required, and ServSafe or similar food safety course certification preferred.

Knowledge, Skills & Abilities include proficient written and verbal communication English skills, Spanish a plus; proficient knowledge of a variety of cooking techniques to include baking, broiling, grilling, sauté, roasting, blanching and more; knowledge of food handling, safety and other restaurant guidelines; knowledge of simple sauce and dressing; strong analytical and problem-solving skills; excellent time management skills; ability to manage difficult or emotional situations whether they be customer or employee related; ability to work under stressful circumstances; ability to quickly adapt to changes in processes, customer flow, environments, and tasks; ability to engage with customers in a positive and helpful manner; and ability to work in collaboration with others to achieve team goals.

Work Environment & Physical Demands include ability to reach, crouch, kneel, stand, walk or be on your feet for extended periods of time; regularly work in wet, hot and humid conditions for extended periods of time and may be required to walk on slippery and uneven surfaces; must be able to occasionally lift, push or pull up to 50 lbs. individually or with assistance (weight limits can vary according to position, but no more than 50).

Job Benefits include health, dental and vision insurance programs; flexible spending account programs; life insurance programs; paid time off programs; paid leave programs; 401(k) savings plan; employee ski pass and dependent ski passes; and other company perks.