Cook

Perkins American Food Co.; Marshfield (WI); On-site; USD 30,000 - 45,000; Full time

Job summary

Perkins American Food Co. in Marshfield, Wisconsin is seeking a Cook to prepare menu items according to company standards while ensuring maximum guest satisfaction. The ideal candidate will communicate effectively, work well under pressure, and maintain high safety and sanitation standards.

Cooks will perform a variety of kitchen tasks, including stocking and rotating products, and must be able to work flexible hours. The role requires physical stamina and coordination, with the ability to lift up to 50 pounds.

Qualifications

• Basic skills such as sanitation, safety, and customer service taught through in-house training.
• Must be able to communicate clearly.

Responsibilities

• Prepare menu items according to company policies and procedures.
• Maintain and clean kitchen equipment and preparation areas.
• Cook and prepare food according to guest requests.
• Monitor food temperatures to prevent food borne illness.
• Communicate product deficiencies and safety problems.

Skills

Sanitation

Safety

Customer Service

Communication

Job description

Position Description

As a Cook, you will be responsible for preparing menu items according to company policies, procedures, programs, and performance standards. In addition, you will perform all duties to maximize guest satisfaction and a quality work environment as directed by Kitchen Manager or Manager on Duty.

Responsibilities

• Reports to work well groomed, in a clean and proper uniform, and at all times practices good personal hygiene.
• Uses, maintains, and cleans all kitchen line equipment, plus preparation and storage areas.
• Stocks and rotates products on cooking line.
• Has sufficient knowledge of cooking stations, menu items and prep procedures to ensure correct portioning, quality, cooking time and performance standards.
• Cooks and prepares menu items according to guest request within company standards and following food safety and sanitation procedures.
• Monitors and oversees food temperatures during hot and cold handling to reduce the incidence of risk factors known to cause food borne illness.
• Anticipates, identifies and corrects system breakdowns to achieve maximum guest satisfaction.
• Communicates with the Manager on Duty and coworkers regarding product/services deficiencies, equipment, safety problems, etc.

Qualifications

• Basic skills such as sanitation, safety, and customer service taught through in-house training
• Must be able to communicate clearly

Physical Requirements / Environment / Work Conditions

• Must have high level of mobility/flexibility
• Must be able to work irregular hours under heavy stress/pressure during peak times
• Must possess high level of coordination
• Must lift and carry up to 50 pounds for distances up to 30 feet
• Must be able to fit through an opening 30” wide
• Requires frequent reaching, bending, pushing and pulling
• Exposure to heat, steam, smoke, cold and odors
• Requires continual standing and walking

Disclaimer

This job description is not intended to be exhaustive. It is intended to reflect principal job elements essential for making decisions related to job performance, employee development and compensation. The employee may perform other duties as required.