Cook I | Longhorn (8)

Retail and Dining Positions•Romulus, MI

12d

About The Position

The Cook I prepares and serves food while meeting First Class Service standards for guests, business partners, and peers. The role follows recipes and product directions, maintains food safety and sanitation practices, plans production needs, and keeps kitchen supplies stocked. The cook also helps with food ordering, equipment maintenance reporting, and training other staff. The position requires working in a team-oriented environment with varying temperatures and performing physical tasks such as standing, bending, reaching, climbing, and walking.

Requirements

High school diploma or GED.
At least 1 year of closely related cooking experience.
Ability to speak, read, and comprehend instructions, short correspondence, and policy documents, and converse comfortably with customers.
Ability to work unsupervised for extensive periods and demonstrate good judgment when dealing with guests.
Ability to work various shifts in a team-oriented, year-round environment.
Excellent customer service skills and ability to communicate effectively.
Self-starter able to prioritize and handle various tasks simultaneously.
Ability to adapt to changing priorities and unexpected situations.
Proficiency in reading, writing, and mathematics.
Ability to lift at least 50 pounds and perform essential job functions including standing, bending, reaching, climbing a ladder, and walking long distances.
Ability to stand for long periods and work in an environment with varying temperatures.

Nice To Haves

Training from a culinary school.
Work experience in a high-volume or fast-casual dining restaurant environment.

Responsibilities

Exceed First Class Service standards and behavior with every guest, business partner, and peer.
Follow recipes and product directions for preparing, seasoning, cooking, tasting, carving, and serving food items.
Comply with applicable local, state, and federal laws and regulations, including food safety requirements.
Sample products, follow menus, estimate food requirements, check production, and maintain records to plan production and requisition supplies and equipment.
Practice excellent food safety and sanitation.
Regularly restock kitchen supplies and food items required for service.
Assist with ordering and planning food supplies.
Report equipment repair and maintenance needs to management.
Assist with training new cooks and other restaurant staff and offer assistance as needed.
Monitor proper rotation and dating of prepared and other food items.
Maintain a clean, organized work environment free of safety hazards.
Perform other duties as assigned.