Cook
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LocationFrisco, TX, US
Work modeon-site
Typepart-time
SeniorityEntry
Company size10,000+ people
PostedOct 31, 2026 · 2d ago
Verified live3h ago
At a glanceSummarised by Seekless from the posting.
General restaurant or retail knowledge
Basic math and reading skills
Effective verbal and written communication skills
Ability to follow directions
Multi-tasking skills
Cook, prepare, and package food product pursuant to operational and quality standards
Operate dresser, front swamp, back swamp, grill, and food prep stations as assigned
Comply with all company policies, procedures, and operational standards
Perform regular cleaning and sanitation duties
Regular attendance
Report customer or employee complaints/issues to MOD
Move and stock food product weighing up to 50 pounds
Perform other job-related duties as assigned or required
Position: Cook
Immediate Supervisor: Manager on Duty (MOD)
Status: Nonexempt
Position Summary: This position cooks, prepares, and packages product.
Essential Job Duties:
•
Cook, prepare, and package food product pursuant to operational and quality standards
•
Operate dresser, front swamp, back swamp, grill, and food prep stations as assigned
•
Comply with all company policies, procedures, and operational standards
•
Perform regular cleaning and sanitation duties – including trash disposal, mopping, sweeping, washing dishes and food preparation tools, wiping counters, sanitizing food preparation areas, cleaning equipment, and emptying used grease – pursuant to operational standards
•
Regular attendance
ADDITIONAL DUTIES:
•
Report customer or employee complaints/issues to MOD
•
Move and stock food product weighing up to 50 pounds
•
Perform other job-related duties as assigned or required
Time/Shift Expectations: Irregular hours; nights; weekends; and holidays
Qualifications and Job Requirements:
•
Knowledge/Skills
•
General restaurant or retail knowledge
•
Basic math and reading skills
•
Effective verbal and written communication skills
•
Ability to follow directions
•
Multi-tasking skills
Work Environment: Continuous standing, bending, reaching, moving, stooping, stretching, and lifting in a restaurant environment; frequent exposure to heat and hot liquid shortening while cooking; frequent exposure to freezer when stocking food items; occasional exposure to extreme temperatures based on variable weather conditions
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