The Breakfast Cook is responsible for preparing a variety of breakfast items, including eggs, pancakes, meats, and pastries, in restaurants, hotels, or cafés, with an emphasis on speed, quality, and presentation. Key duties include preparing ingredients, operating a fast-paced grill station, and adhering to strict food safety and sanitation standards while consistently producing high-quality meals. This position typically requires early morning shifts, weekend availability, and the ability to stand for extended periods. Responsibilities: • Food Preparation: Prepare breakfast menu items (eggs, bacon, sausage, pancakes, waffles) according to recipes and, in some cases, with customer-specific modifications. • Station Management: Set up, maintain, and break down the breakfast cooking line, including cleaning equipment and workstations. • Inventory & Safety: Monitor inventory, restock items, store food, follow FIFO (First-In, First-Out) rules, and adhere to health and safety standards. • Collaboration: Coordinate with waitstaff and other kitchen staff to ensure timely service. • Cleaning: Ensure the kitchen is spotless and compliant with sanitation regulations. Qualifications: • Experience: Previous cooking experience, particularly in a high-volume, fast-paced environment. • Skills: Strong multitasking and time-management skills. • Knowledge: Understanding of food safety and hygiene, often requiring a food handler's certificate. • Physical Stamina: Ability to stand for long periods, lift heavy items, and work in a hot environment. Compensation: $16 - $16.50 hourly

• Food Preparation: Prepare breakfast menu items (eggs, bacon, sausage, pancakes, waffles) according to recipes and, in some cases, with customer-specific modifications. • Station Management: Set up, maintain, and break down the breakfast cooking line, including cleaning equipment and workstations. • Inventory & Safety: Monitor inventory, restock items, store food, follow FIFO (First-In, First-Out) rules, and adhere to health and safety standards. • Collaboration: Coordinate with waitstaff and other kitchen staff to ensure timely service. • Cleaning: Ensure the kitchen is spotless and compliant with sanitation regulations.