Restaurant & Bakery Cook

Perkins Restaurant & Bakery; Marshall (MN); On-site; USD 25,000 - 40,000; Full time

Job summary

Join a forward-thinking restaurant where you can make every meal special! As a key member of the kitchen team, you'll prepare delicious menu items while ensuring a clean and safe environment. This role offers the opportunity for career growth and advancement within the Perkins family. With a commitment to guest satisfaction and teamwork, you'll thrive in a supportive atmosphere that values your contributions. If you have a passion for food and a desire to excel, this position is perfect for you!

Benefits

401(k)

Competitive salary

Health insurance

Opportunity for advancement

Qualifications

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

Responsibilities

• Prepare menu items according to company standards and maintain cleanliness.
• Control food costs and ensure guest satisfaction through quality service.

Skills

Sanitation

Customer Service

Time Management

Food Safety

Education

High School Diploma

Tools

Kitchen Equipment

Job description

Benefits:

• 401(k)
• Competitive salary
• Health insurance
• Opportunity for advancement

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 extraordinary. At Perkins, we have a proven track record of success through ensuring 100% guest satisfaction on every visit. We respect one another for our talent, creativity, and individual differences, bringing our greatest individual strengths to achieve success as a team. If career growth is what you are looking for, we have that too!

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 clean and proper uniform, and at all times 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.
• 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.
• 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 the 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 the 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, and 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.

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 the 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.