Oven Cook

Key Responsibilities

Food Preparation

• Prepare menu items according to recipes, specifications, and Kitchen Manager direction.
• Complete daily prep lists assigned to your station.
• Monitor oven temperatures and cooking times to ensure food quality and safety.
• Follow established portion control and quality standards.
• Verify product accuracy before food leaves the kitchen.

Food Storage & Inventory

• Properly store, restock, or dispose of leftover and unused food products.
• Monitor inventory levels and communicate shortages to the Kitchen Manager.

Sanitation & Safety

• Maintain a clean, organized, and sanitized workstation.
• Follow all health department regulations and food safety standards.
• Clean and shut down kitchen equipment at the end of each shift, ensuring one oven is ready for the next shift.
• Immediately report safety hazards, equipment issues, or health concerns to management.
• Adhere to all safety procedures when operating kitchen equipment and handling utensils.

Equipment Operation

• Safely operate and maintain ovens and other kitchen equipment.
• Use kitchen tools and equipment according to company standards and training.

Teamwork & Communication

• Communicate professionally with kitchen staff and management.
• Follow company policies, procedures, and workplace standards.
• Assist with labeling, product organization, and other assigned duties as needed.

Qualifications

Required

• High School Diploma or GED.
• 2-4 years of related cooking or food preparation experience, or an equivalent combination of education and experience.
• Current ServSafe Certification.
• Ability to lift up to 50 pounds.

Preferred Skills

• Excellent communication and interpersonal skills.
• Strong organizational and time management abilities.
• Ability to multitask in a fast-paced environment.
• Attention to detail and commitment to food quality.
• Professional attitude and strong work ethic.

Work Environment

• Fast-paced commercial kitchen setting.
• Frequent exposure to hot ovens and high-temperature cooking environments.
• Moderate noise levels.

Physical Requirements

• Ability to stand and walk for extended periods.
• Frequent use of hands and arms for reaching, lifting, and food preparation.
• Ability to bend, kneel, crouch, climb, and balance as needed.
• Ability to taste and smell food products to maintain quality standards.
• Ability to occasionally lift and carry up to 50 pounds.