Lead Cook

Perkins American Food Co.; Orlando (FL); On-site; USD 42,000 - 62,000; Full time

Benefits offered by this job

Educational Assistance

Daily Pay

Health Benefits

401(k) Matching

Flexible Schedule

Meal Discounts

Employee Discount

Career Growth

College Credits

Job summary

Perkins American Food Co. in Orlando is seeking a Lead Cook to oversee daily kitchen operations and ensure menu execution according to schedule. The role requires strong hygiene practices, teamwork, and the ability to manage multiple tasks during peak hours.

You will monitor food temperatures, uphold safety standards, coordinate with the Manager on Duty, and contribute to guest satisfaction through quality preparation and efficient service.

Qualifications

• Sanitation and safety training provided through in-house training.
• Must communicate clearly.
• Must coordinate multiple tasks simultaneously.

Responsibilities

• Oversee day-to-day kitchen operations and adhere to production schedules.
• Maintain inventories of food and equipment.
• Prepare menu items with correct portions and timing.
• Monitor food temperatures and follow safety regulations.
• Communicate with Manager on Duty about issues and service needs.

Skills

Sanitation

Safety

Communication

Multitasking

Customer Service

Job description

Position Description

As a Lead Cook, you will be responsible for overseeing day‑to‑day kitchen operations and following an established production schedule. In addition, you will perform all duties to maximize guest satisfaction and a quality work environment as directed by Manager on Duty.

Responsibilities

• Reports to work well groomed, in a clean and proper uniform, and at all times practices good personal hygiene.
• Maintains food and equipment inventories.
• Uses, maintains, and cleans all kitchen line equipment, 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. Ensures all food safety regulations are followed.
• Anticipates, identifies and corrects system breakdowns to achieve maximum guest satisfaction.
• Communicates with the Manager on Duty and coworkers regarding product/service 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.
• Must be able to coordinate multiple tasks simultaneously.

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 a 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.

Benefits & Perks

• Educational Assistance with DeVry University with complimentary laptop**
• Immediate Family Members are also eligible
• Competitive Pay with Service Award Incentive
• Get paid daily through Daily Pay!
• Comprehensive Health Benefits including Medical, Dental, Vision, and more!***
• 401(k) retirement savings with company match
• Flexible Schedule
• All you can eat pancakes + meal discounts!
• Employee Discount Program
• Development Pathway: Step by step process to grow your career
• 3 College Credits hours for completing manager training****

Disclaimer

This job description is not intended, and should not be construed to be, an exhaustive list of all responsibilities, skills, efforts or working conditions associated with the job. It is intended, however, to be an accurate reflection of those principal job elements essential for making decisions related to job performance, employee development and compensation. As such, the employee may perform other duties and responsibilities as required.