Cook

0-1 years

Opening Summer 2025

Daydrift moves with the rhythm of the day - bright mornings, sunlit afternoons, and all the gatherings in between. A cafe, market, and bookstore all in one, Daydrift is an outpost for fresh, nourishing ingredients and a slower pace. The menu features vibrant salads, wholesome bowls, artful tartines, and refreshing smoothies, thoughtfully sourced and simply prepared. Every dish is designed to taste great and make you feel good. Book-lined shelves and a steady hum of espresso invite you to settle in.

Summary of Position:

Accurately and efficiently cook meats, fish, vegetables, soups, and other hot food products as well as prepare and portion food products prior to cooking. Also perform other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all hot menu item plates.

Duties & Responsibilities:

• Prepares a variety of meats, seafood, poultry, vegetables, and other food items for cooking in broilers, ovens, grills, fryers, and a variety of other kitchen equipment.
• Assumes 100% responsibility for quality of products served.
• Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies, and procedures.
• Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.
• Portions food products prior to cooking according to standard portion sizes and recipe specifications.
• Maintains a clean and sanitary workstation area including tables, shelves, grills, broilers, fryers, pasta cookers, saute burners, convection oven, flat top range, and refrigeration equipment.
• Prepares item for broiling, grilling, frying, sauteing or other cooking methods by portioning, battering, breading, seasoning and/or marinating.
• Follows proper plate presentation and garnish set up for all dishes.
• Handles, stores, and rotates all products properly.
• Assists in food prep assignments during off-peak periods as needed.
• Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen.
• Attends all scheduled employee meetings and brings suggestions for improvement.
• Performs other related duties as assigned by the Kitchen Manager or manager-on-duty.

Qualifications:

• A minimum of 2 years of experience in kitchen preparation and cooking.
• At least 6 months experience in a similar capacity.
• Must be able to communicate clearly with managers, kitchen, and dining room personnel.
• Be able to reach, bend, stoop and frequently lift heavy items.
• Be able to work in a standing position for long periods of time.

Compensation: Hourly ($18.00 - $20.00)

Benefits & Perks: Dining Discounts

Attention to Detail

Time Management

Teamwork

Adaptability

Problem Solving

Communication Skills

Customer Service Orientation

Ability to Work Under Pressure

Organizational Skills

Creativity in Food Presentation

Knowledge of Food Safety Standards

Ability to follow instructions

Physical Stamina

Multitasking

Collaboration With Kitchen Staff

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