Kitchen Cook

• Prepare large-batch menu items (greens, rice, beans, gumbo, etouffee, smothered meats, etc.)
• Follow recipes and portion standards precisely.
• Taste and adjust seasoning throughout the day to maintain consistency.
• Replenish steam-table pans before they run low.
• Assist with morning prep (chopping, seasoning, portioning).
• Label and date prepared items.
• Coordinate with fry cook and sous chef to ensure timing aligns.
• Keep workstations sanitized.
• Maintain clean utensils and serving tools.
• Break down and clean steam table at close.

• Cook fried chicken, catfish, shrimp, wings, fries, and sides.
• Maintain proper oil temperature.
• Follow portion and cook-time standards.
• Avoid overcrowding fryers to preserve quality.
• Breading and seasoning proteins.
• Preparing batters and dredges.
• Portioning items for service.
• Skim fryers regularly.
• Filter oil as scheduled.
• Report oil quality issues or equipment problems early.
• Communicate when fried items are needed for plating or combination plates.
• Support plating when volume spikes.

• Please send resume to operations.esthers1@outlook.com.

Esther has always wanted to provide an ambiance of fellowship and economic empowerment to the community through her soulful Cajun style cooking and philanthropy. She has used her restaurant to give back to the community through various organizations such as Boy Scouts of America, Booker T. Washington High School, the Studewood Cobras Little League Football Team, the GENTS Organization, Independence Heights Community Health Center, The Lady League & Gents, Inc. and many more. She also donates food to the homeless, groups and organizations for special events. Esther has received many awards from the community in honor of her charitable efforts and many editorial praises for her amazing food.