Restaurant & Bakery Cook

Perkins Restaurant & Bakery; Fairmont (MN); On-site; USD 25,000 - 35,000; Full time

Job summary

An established industry player in the restaurant sector is looking for dedicated kitchen team members who are eager to create memorable dining experiences. In this role, you will prepare menu items while ensuring the highest standards of food safety and cleanliness. This position emphasizes teamwork and communication, allowing you to collaborate closely with front-of-house staff. Join a company that values its employees and offers a supportive environment for growth and development. If you have a passion for food and service, this opportunity could be your perfect fit!

Benefits

401(k)

Dental insurance

Employee discounts

Flexible schedule

Health insurance

Vision insurance

Qualifications

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

Responsibilities

• Prepares menu items according to company policies and maintains kitchen cleanliness.
• Controls food costs and ensures products are accurately portioned as specified.

Skills

Sanitation

Safety

Customer Service

Time Management

Education

None required

Tools

Kitchen Equipment

Job description

Benefits:

• 401(k)
• Dental insurance
• Employee discounts
• Flexible schedule
• Health insurance
• Vision insurance

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!

SUMMARY OF POSITION

Prepares menu items according to company policies, procedures, programs, and performance standards. Responsible for helping to maintain food costs and 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 a 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 follows food safety and sanitation procedures.
• Controls food cost and ensures products are accurately portioned 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 and practices “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 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” wide.
• Must be able to work irregular hours under heavy pressure/stress during busy times.
• Bending, reaching, walking, and 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.

Disclaimer:

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.