Cook - BRU Burger, Bloomington

CRG Dining•Bloomington, IN

About The Position

BRU Burger is hiring a Cook in Bloomington. The back-of-house team focuses on fresh, locally sourced ingredients and full scratch kitchens. The Cook prepares and cooks a wide variety of dishes, helping ensure menu items meet quality and taste standards. Culinary skill, attention to detail, and food safety practices contribute to an exceptional guest dining experience. This role works in a dynamic, fast-paced kitchen and collaborates with other kitchen staff to support smooth operations. The position is classified as non-exempt and is eligible for overtime compensation under applicable regulations. The company offers competitive compensation and opportunities for professional development.

Requirements

Knowledge of culinary techniques, cooking methods, and food safety practices.
Ability to work in a fast-paced kitchen environment.
Strong attention to detail and commitment to delivering high-quality food.
Flexibility to work evenings, weekends, and holidays.
Ability to stand for extended periods and perform physically demanding tasks, including lifting and carrying heavy pots and pans.
Tolerance for exposure to heat, steam, and kitchen equipment.

Nice To Haves

Proven experience as a cook or line cook in a restaurant setting.

Responsibilities

Prepare and portion ingredients according to restaurant recipes and standards, ensuring food products are fresh and high quality.
Follow food safety guidelines and hygiene standards during food preparation.
Cook and plate dishes accurately and efficiently while meeting quality and presentation standards.
Monitor cooking times, temperatures, and ingredient portions, and adjust seasoning and flavors as appropriate.
Understand menu offerings, explain dishes to customers, and stay current on menu changes and special promotions.
Maintain a clean and organized kitchen workspace; label and store prepared food and ingredients properly.
Assist with inventory management and food ordering as needed.
Collaborate and communicate effectively with chefs, sous chefs, and kitchen assistants.
Follow health, safety, and food-handling procedures; monitor food storage temperatures and promptly report issues.
Report equipment malfunctions and maintenance needs to appropriate personnel.