A breakfast cook prepares, cooks, and plates morning menu items—like eggs, pancakes, and breakfast meats—while managing early morning shifts. They are vital for fast-paced morning rushes and ensure food safety and kitchen cleanliness.

• Station Setup & Prep: Arrive early to set up stations, chop ingredients, and prepare mise en place (batter, meats, garnishes).
• Cooking to Order: Execute hot breakfast items, demonstrating expert egg preparation (e.g., poached, over-easy, omelets).
• Quality & Standards: Adhere strictly to recipes, portion controls, and presentation standards.
• Safety & Sanitation: Maintain compliance with health regulations, ensuring proper FIFO (First In, First Out) rotation, labeling, and safe holding temperatures.
• Station Breakdown: Clean, sanitize, and break down the kitchen line at the end of the shift.

Typical Requirements

• Experience: 1–2 years of professional line or prep cook experience.
• Certifications: Valid Food Handler’s Card or ServSafe certification.
• Skills: Strong multitasking and egg/griddle cooking skills.
• Physical: Stamina to stand for extended periods and lift up to 40 lbs.
• Availability: Reliable early morning availability, often including weekends and holidays.