Food Truck Cook

Position:

Food Truck Cook Department:

Food Service Reports To:

Food Truck Manager (FTM) / Manager on

Duty Employment Type:

Full-time Pay Range:

$16.00

• $17.

00 per hour

Location:

2650 Gravel Road, Harrisburg, PA 17110 — and food truck events throughout the region About this opening: The Food Truck Cook role is normally filled through internal promotion from Line Cook with completed Cashier cross-training. For this hire, we're fast-tracking the full training pathway — Prep Cook, Line Cook, Cashier, and Food Truck Cook — so a strong outside candidate can step into this role.

Position overview:

The Food Truck Cook is one of the most versatile and capable positions on the Potato Coop team. This role operates across two settings — the restaurant and the food truck — and requires full mastery of every station in both environments. Unlike a Line Cook who is assigned to kitchen stations, the Food Truck Cook can be placed anywhere. They work restaurant shifts as often as they work food truck events. When in the restaurant, they execute any station at the same standard as a dedicated line cook — and often multiple stations simultaneously. When on the food truck, they work directly alongside the FTM, executing the full service from cooking to customer interaction. The Food Truck Cook is our most complete hourly team member. They are the natural pipeline to Food Truck Manager — every FTM candidate is expected to have fully mastered this role first.

What good looks like:

A great Food Truck Cook is the person the MOD or FTM puts where they are needed most — and who performs at the standard regardless of where that is. They need no direction to execute a station correctly. They communicate clearly, anticipate what is needed, and take ownership of the quality of their work.

Success in this role means:

• Any station in the restaurant or food truck can be assigned with full confidence it will be executed to standard
• Every order leaving their station meets the Potato Coop quality standard — no exceptions
• Communication with expo, the FTM, and the team is consistent and clear throughout service
• Station checklists are completed correctly without being asked
• Food safety and cleanliness standards are maintained in both the restaurant and food truck environment
• Shift and event assignments are handled with the flexibility and professionalism the role requires

Responsibilities:

Restaurant Station Operations — When assigned to the restaurant, execute any kitchen or front of house station independently. Cover multiple stations simultaneously when staffing requires it. Complete opening, after lunch rush, and closing checklists for all assigned stations every shift. Maintain proper food temperatures, portion sizes, and build standards on every order. Restock assigned stations proactively throughout the shift. Food Truck Event Operations — When assigned to a food truck event, execute the full event from setup through close working directly alongside the FTM. Complete all pre-event, opening, operating, closing, and post-event checklists for assigned stations. Manage customer interactions at the order window when assigned — taking orders, processing payments through Square, and communicating timing to the cook. Assist at any station as directed by the FTM. Complete post-event closing procedures for all assigned stations. Food Quality — Prepare all menu items to the Potato Coop standard in both restaurant and food truck settings. Identify and flag any food quality issue immediately — never send out food that doesn't meet the standard. Follow all recipes, prep procedures, and portioning guidelines per the Recipe Book without deviation. Maintain full menu knowledge across all items and both settings. Kitchen & Truck Cleanliness — Keep all assigned stations clean and organized throughout the entire shift or event. Follow all food safety and sanitation procedures in both the restaurant and food truck. Complete station cleaning checklists at all required checkpoints. Food Safety — Monitor food temperatures and holding standards throughout service. Identify and report any food safety concerns to the MOD or FTM immediately. Follow all sanitation, labeling, and storage procedures. Communication & Teamwork — Communicate clearly with expo, the FTM, and fellow team members throughout service. Alert the MOD or FTM immediately for any product shortage, equipment issue, or food safety concern. Support teammates across stations when your responsibilities allow. Accept direction from the MOD and expo — they are directing the flow of service. Food Prep — Complete assigned food prep tasks in the restaurant before service and during downtime. Follow prep lists and par levels — prep to the standard, not above or below.

Qualifications:

Required:

• 18 or older
• Reliable. Consistent attendance and punctuality
• Coachable. The accelerated training pathway requires you to take direction and apply it
• Full-time availability — 32 to 40 hours per week
• Availability for both restaurant shifts and food truck events including evenings and weekends
• Ability to stand for extended periods and work in fast-paced kitchen and outdoor event environments
• Ability to lift up to 50 lbs
• Reliable transportation and consistent attendance — food truck events may be at off-site locations
• Positive attitude and willingness to work wherever the team needs you

Preferred:

• Food handler certification or willingness to obtain one
• Prior restaurant or food service experience
• Experience with Square POS Growth path: Food Truck Cook is Step 4 in the Potato Coop progression path.

Food Truck Cooks who demonstrate full mastery across all stations, reliability, and leadership readiness are the first candidates considered for Food Truck Manager (FTM). Cashier → Prep Cook → Line Cook → Food Truck Cook → Food Truck Manager (FTM) → AGM → General Manager (GM) → Franchise Owner Advancement to FTM follows the Potato Coop train-before-promote model: the GM or AGM identifies you as advancement-eligible, you confirm you want to advance, FTM training begins while your Food Truck Cook title and pay remain unchanged, and upon full certification across all FTM training areas you are formally promoted — title, pay, and ownership transfer on the same day.

Compensation & Benefits:

• $16.00
• $17.00 per hour
• Overtime eligible
• Tips pooled and distributed to all team members based on hours worked
• Health and dental insurance available (employee contribution required) Pay within the Food Truck Cook role is tied to demonstrated skill level — not prior experience or requested rate.

Where you start and how you advance is determined by what you can do, verified by a MOD or trainer (Proficient) and by the GM or AGM (Master). | Pay Rate | Requirements | | $16.00/hr |

Proficient:

Order Window Station —

Master:

Pickup Window Station | | $17.00/hr |

Master:

Order Window Station and Pickup Window Station |

Physical Demands:

The Food Truck Cook regularly performs physically demanding duties in both commercial kitchen and outdoor food truck environments. This includes standing for extended periods, working in high-heat environments, lifting and carrying up to 50 lbs unassisted, reaching above shoulders, stooping, and bending. Outdoor food truck events may involve varying weather conditions.

Pay:

$16.00

• $17.

00 per hour

Benefits:

Employee discount Paid training Application Question(s): Do you have weekend availability? Are you a minor?

Experience:

Food service: 2 years (Preferred)

Work Location:

In person