Restaurant & Bakery Cook

Perkins; Billings (MT); On-site; USD 10,000 - 60,000; Full time

Job summary

Join a vibrant team at a well-respected restaurant where you'll play a key role in creating memorable dining experiences. This position involves preparing delicious menu items while adhering to the highest standards of food safety and cleanliness. You'll have the opportunity to work in a fast-paced environment, collaborating with a dedicated team to ensure guest satisfaction. With a commitment to employee growth and a supportive atmosphere, this is an exciting opportunity to develop your culinary skills and be part of a family-oriented workplace that values creativity and individual contributions.

Qualifications

• Basic skills in sanitation and safety can be taught through in-house training.
• No prior experience required for this entry-level position.

Responsibilities

• Prepare menu items while maintaining food costs and kitchen cleanliness.
• Ensure guest satisfaction by following food safety and sanitation procedures.

Skills

Sanitation

Safety

Customer Service

Time Management

Education

High School Diploma

Tools

Kitchen Equipment

Job description

At Perkins Restaurant & Bakery, our employees are part of the Perkins extended family and the families we serve. You'll be responsible for making special days memorable and everyday meals something extraordinary. If you want to work and grow with a company that has a proven track record of success and an unmatched commitment to their employees, you are in the right place! We respect one another for our talent, creativity, and individual differences.

SUMMARY OF POSITION

Prepares menu items according to company policies, procedures, programs, and performance standards. Responsible for helping to maintain food costs and the cleanliness of the kitchen at all times. Performs all duties to maximize guest satisfaction and quality of work environment as directed by Kitchen Manager or Manager on Duty.

POSITION ACTIVITIES AND TASKS

• Prepares cooking items.
• Reports to work well-groomed, in clean and proper uniform, and practices good personal hygiene.
• Uses, maintains, and cleans all kitchen equipment, plus preparation and storage areas.
• Stocks and rotates products on line to ensure they are within shelf life standards.
• Has sufficient knowledge of recipes, menu items, and prep procedures to ensure correct portioning, quality, cooking time, and performance standards.
• Prepares prep items according to guest requests within company standards and following food safety and sanitation procedures.
• Controls food cost.
• Ensures products are accurately portioned and prepared as specified by recipes.
• Utilizes FIFO (first in first out) standards when preparing items.
• Maintains cleanliness of the kitchen, prep areas, coolers, and storage areas.
• Follows proper safety procedures and policies concerning food handling, rotation, and storage.
• Conducts line sweeps throughout the shift.
• “Clean as you go” throughout the shift.
• Understands OSHA requirements and health department standards.
• Cleans all equipment on line and other areas as directed by the Kitchen Manager or Manager on Duty.
• Anticipates, identifies, and corrects system breakdowns to achieve maximum guest satisfaction.
• Communicates with Manager on Duty and coworkers regarding product/service deficiencies, equipment, and safety problems.
• Keeps General Manager and Manager on Duty informed of problems and/or issues and proposes alternative solutions for consideration.
• Assists team members by prepping items according to recipes and procedures.
• Assists dishwasher with washing and restocking dishes, pots, pans, and utensils.
• Assists front of house staff with cleanliness of dining room.
• Provides guest service by communicating and cooperating with the front of house staff.

PHYSICAL REQUIREMENTS/ENVIRONMENT/WORKING CONDITIONS

• Extensive standing and walking for up to 8 hours.
• Must be able to see at a distance (20 feet), at close range (12 inches), distinguish between shapes and utilize peripheral vision to avoid hazards.
• Must be able to communicate clearly.
• Exposure to heat, steam, smoke, and cold.
• Reaching heights of approximately 6 feet and depths of 2 ½ - 3 feet.
• Must have a high level of mobility/flexibility in space provided.
• Must have time management skills.
• Must be able to read, write, and perform addition/subtraction calculations.
• Must be able to control and utilize fingers to write, slice, chop, and operate equipment.
• Must be able to fit through openings 30 inches wide.
• Must be able to work irregular hours under heavy pressure/stress during busy times.
• Bending, reaching, walking.
• Carrying trays of food products weighing about 50 pounds for distances up to 30 feet.
• Lifting up to 50 pounds.
• Exposure to dish and cleaning chemicals.

SUPERVISION RECEIVED: Receives direction and training from the Kitchen Manager or Manager on Duty as to the specific procedures and assignments.

KNOWLEDGE AND SKILL REQUIRED: Basic skills such as sanitation, safety, and customer service can be taught through in-house training.

EXPERIENCE REQUIRED: None.

COMPENSATION: $11.00 - $17.00 per hour.

This position 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 incumbent may perform other duties and responsibilities as required.