Hot Side Cook

The Hot Side Cook is responsible for preparing and cooking hot food items in accordance with established menus, recipes, and safety standards. This role ensures consistent quality and presentation of hot dishes while maintaining a clean and organized work environment in a high-volume kitchen.

Key Responsibilities:

• Prepare and cook a variety of hot food items including meats, poultry, fish, soups, sauces, vegetables, starches, and baked dishes.
• Follow standardized recipes and portion sizes to ensure consistency.
• Operate commercial cooking equipment such as ovens, grills, broilers, fryers, steamers, and tilt skillets.
• Monitor food temperatures and adjust cooking times accordingly to ensure food safety and quality.
• Assist with plating and serving during meal periods in coordination with the kitchen team.
• Ensure hot food is prepared and ready according to the service schedule.
• Maintain proper storage of hot foods and manage leftovers following food safety protocols.
• Clean and sanitize all hot food production areas, tools, and equipment after each use.
• Follow HACCP, sanitation, and safety guidelines at all times.
• Communicate with other cooks and kitchen staff to coordinate food production and service.
• Assist with receiving, storing, and rotating stock to minimize waste.

• High school diploma or equivalent preferred.
• Minimum of 2 years experience cooking hot food in a commercial kitchen.
• Knowledge of safe food handling practices and kitchen sanitation standards.
• Ability to work in a fast-paced environment and handle large volume production.
• Physical stamina to stand for long periods and lift up to 50 lbs.
• Flexibility to work shifts, weekends, and rotational schedules in remote locations (if applicable).

Preferred:

• Culinary certificate or formal training.
• Previous experience in institutional or camp-style kitchens.
• Food Handler’s Certification or ServSafe preferred.