The Cook preps and executes all food at Copa: all day items include breakfast & lunch/dinner. The kitchen is small, so this role covers prep, line, and dish, and works clean and organized without a large team behind it.
Responsibilities
- Prep and cook all menu items to Copa recipes, portions, and plating standards.
- Set up and break down the station for all day menu.
- Hit ticket times for dine-in, takeout, and drive-through orders running together.
- Follow recipes and portion specs exactly to protect food cost.
- Label, date, and rotate all product (FIFO); keep prep pars filled.
- Store received product correctly.
- Follow allergen procedures and communicate clearly with the counter on modifications.
- Wash dishes and keep the kitchen, walk-in, and equipment clean through the shift.
- Complete opening and closing kitchen checklists.
- Report low stock, waste, and equipment problems to the manager on duty.
Requirements
- 1+ year of line or prep cook experience.
- Age 18+.
- Solid knife skills and comfort with flat-top, oven, and fryer work.
- Reads and follows written recipes and prep lists without supervision.
- Reliable, on time, and able to work early mornings or evenings as scheduled.
Physical demands
- Stand and move for a full shift of up to 8 hours.
- Lift and carry up to 50 lbs.
- Work in a hot kitchen and in walk-in cooler and freezer temperatures.
- Use knives, slicers, and hot equipment safely; frequent bending and reaching.
