Cook

WKS Restaurant Group; Salem (IL); On-site; USD 21,352 - 34,646; Full time

Job summary

A prominent restaurant group is seeking a Cook to prepare and cook menu items according to standards. The role involves ensuring food quality and safety while maintaining a clean kitchen environment. Previous cooking experience is preferred, but not required. The Cook will work flexible hours including nights and weekends in a busy full-service restaurant kitchen environment. This position is critical for maintaining the high-quality meals expected by guests.

Qualifications

• Previous cooking or line cook experience preferred but not required.
• Knowledge of food safety and sanitation practices preferred.
• Ability to work flexible schedules, including nights, weekends, and holidays.

Responsibilities

• Prepare and cook menu items according to recipes.
• Ensure food quality and presentation meet standards.
• Maintain a clean and organized kitchen.

Skills

Food safety knowledge

Ability to follow detailed instructions

Teamwork

Cooking skills

Job description

Pay Range: $15.50 – $25.15

Listed wages are based on company-wide ranges. Actual earnings will vary based on factors such as: restaurant brand, experience, education, geography, applicable minimum wage, unit volume(s), hours worked & potential overtime pay.

Position: Cook

Brand: Denny's

Reports To: Restaurant Manager/General Manager/Manager on Duty

Job Overview

The Cook is responsible for preparing and cooking menu items according to Denny's recipes, plating standards, and food safety requirements. This position plays a key role in delivering consistent, high-quality meals while supporting a clean, safe, and efficient kitchen operation in a full‑service restaurant environment.

Key Responsibilities

Food Preparation & Cooking

• Prepare and cook breakfast, lunch, and dinner menu items according to Denny's recipes and specifications.
• Ensure food quality, portion accuracy, temperature, and presentation meet brand standards.
• Follow all food safety, sanitation, and health department regulations.
• Properly handle, store, label, and rotate food products.

Kitchen Operations

• Operate grills, fryers, ovens, sauté stations, and other kitchen equipment safely.
• Maintain a clean and organized kitchen, prep areas, and cooking stations.
• Coordinate with servers and kitchen team members to support timely order execution.
• Monitor food inventory and communicate needs or issues to management.

Teamwork & Guest Focus

• Work collaboratively with other cooks, servers, and restaurant staff.
• Follow direction from management and shift leaders.
• Contribute to a positive, professional, and team‑oriented work environment.

Physical Requirements & Work Environment

Physical Activity

• Standing, walking, bending, stooping, twisting, reaching, and grasping.
• Reading tickets, writing prep notes, and using kitchen display systems.
• Lifting, carrying, pushing, and pulling objects.
• Communicating with servers, kitchen staff, and management.
• Use of kitchen equipment and restaurant technology, as permitted by applicable state age requirements.

Physical Requirements

• Standing and walking for extended periods during the work shift.
• Lifting and carrying ranges:
• 0–10 lbs: Frequent
• 11–25 lbs: Frequent
• 26–50 lbs: Occasional with assistance
• 51–75 lbs: Seldom; team‑lift only
• Pushing and pulling approximately 10–40 lbs of force occasionally.
• Frequent use of hands for grasping, handling, and repetitive motions.

Work Environment

• Work performed in a full‑service restaurant kitchen environment.
• Exposure to heat, noise, wet or slippery surfaces, and cleaning chemicals.
• Fast‑paced environment with variable schedules, including nights, weekends, and holidays.

Cognitive Demands (ADA/FEHA‑Compliant)

• Ability to follow detailed cooking instructions and plating standards.
• Ability to manage multiple orders simultaneously.
• Ability to maintain focus and accuracy during high‑volume periods.
• Ability to maintain regular and predictable attendance.

Requirements

• Previous cooking or line cook experience preferred but not required.
• Knowledge of food safety and sanitation practices preferred.
• Ability to work flexible schedules, including nights, weekends, and holidays.