Cook I | Longhorn (8)

Paradies Lagardère•Romulus, MI

12d

About The Position

The Cook I prepares and serves food according to recipes, product directions, and menus while maintaining food safety, sanitation, and service standards. The role helps plan production and supplies, keeps kitchen inventory organized and properly dated, and maintains a clean, safe work area. It also includes reporting equipment maintenance needs and assisting with training new cooks and restaurant staff. The position requires working various shifts in a team-oriented environment.

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 to converse comfortably with customers.
Ability to work unsupervised for extended periods and use good judgment when dealing with guests.
Ability to work various shifts in a 7-day, year-round, team-oriented environment.
Excellent customer service skills and effective communication.
Self-starter able to prioritize and handle multiple 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 environments with varying temperatures.

Nice To Haves

Culinary school training.
Experience in a high-volume or fast-casual dining restaurant environment.
Food handler's card, which may be required by local or state regulations.

Responsibilities

Exceed First Class Service standards and behavior with every guest, business partner, and peer.
Follow recipes and product directions when preparing, seasoning, cooking, tasting, carving, and serving food.
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 provide 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.