Cook

Boston’s Pizza Restaurant and Sports Bar – Franchising – United States; Marysville (WA); On-site; USD 2,066,400 - 3,030,720; Full time

Job summary

The Cook role at Boston’s Restaurant and Sports Bar requires handling receiving, storage, and preparation of all food items in accordance with our specifications. You will assemble, cook, plate, and garnish dishes while ensuring proper portioning and timely service.

Maintaining a clean kitchen, following standard recipes, and controlling inventory are essential. You must be eligible to work in the United States; franchisees set wage and benefit programs.

Qualifications

• Must be eligible to work in the United States.
• Ability to follow standard recipes and methods for consistency.
• Ability to prepare meals in a timely and efficient manner.
• Maintain cleanliness and food safety practices.

Responsibilities

• Receives, stores, and prepares food according to Boston’s standards and specifications.
• Assembles, cooks, plates, and garnishes dishes with proper portioning.
• Maintains proper inventory and ensures items leaving the kitchen are properly accounted for.
• May assist in training new team members.
• Ensures guest checks reflect orders accurately and timely.

Job description

Cook

You are applying for work with a franchisee of Boston’s Restaurant and Sports Bar, not Boston Pizza Restaurants, LP, or any of its affiliates. If hired, the franchisee will be your only employer. Franchisees are independent business owners who set their own wage and benefit programs that can vary among franchisees.

Company Overview

Boston’s Restaurant and Sports Bar ("Boston’s") is both a family‑friendly restaurant and lively sports bar specializing in handcrafted pizzas, scratch‑made gourmet meals, craft cocktails, and local beers. As America’s Sports Restaurant, Boston’s exists as a place to bring the community together around sports events, as well as for birthdays, family reunions, coworker happy hours, fundraisers, and more! For more information, visit www.bostons.com.

Summary

The Cook is responsible for the receiving, storage, and preparation of all food products according to Boston Pizza Restaurants, LP’s specifications and practices. The Cook will also be responsible for maintaining proper levels of prepared products and for the assembly, cooking, plating, and garnishing of all menu items according to specifications. The Cook will control the products leaving the kitchen to ensure that each has been properly accounted for while always maintaining a clean workplace.

Duties and Responsibilities

Business Affairs

• Ensure that all products or menu items are prepared in accordance with Boston’s standards, always ensuring a high‑quality product presentation.
• Maintain control over food, only issuing food from the kitchen when it has been properly and completely accounted for on a guest check or ticket.
• Maintain a professional image and proper uniform standards while performing job‑related tasks.
• May be required to assist in the training and development of new team members.
• Must be eligible to work in the United States.
• Other duties as required.

Purchasing / Product Quality / Product Knowledge

• Ensure that all products received meet Boston’s specifications, are invoiced correctly in respect to quantity and quality, and are properly dated, rotated, and stored.
• Ensure that standard recipes and methods are used at all times to ensure consistency and efficiency for all menu items. Proper assembly and plating procedures must be adhered to.
• Ensure that guests’ meals are prepared in a timely and efficient manner, maintaining ticket time standards.

Safety & Sanitation

• The health and safety of our guests is a priority. Cleanliness of the inside and outside of the restaurant must be adhered to in accordance with Boston’s and local health department expectations.
• Proper practices must be in place to ensure food safety. Control time and temperature throughout the flow of food, practice good personal hygiene, and prevent cross‑contamination.
• Proper labeling, dating, rotation, and adherence to shelf‑life standards are mandatory.
• Maintain the equipment in the kitchen following the cleaning and maintenance schedules appropriately.