Cook

Perkins•Lakeville, MN

21h•Onsite

About The Position

As a Cook, you will be responsible for preparing menu items according to company policies, procedures, programs, and performance standards. In addition, you will perform all duties to maximize guest satisfaction and a quality work environment as directed by the Kitchen Manager or Manager on Duty. Perkins Restaurant & Bakery, founded in 1958, operates 277 restaurants in 32 states and two Canadian provinces. The company is known for its diverse, moderately priced menu featuring breakfast, lunch, dinner, and bakery offerings, and its recently remodeled restaurants designed to facilitate efficiency and guest satisfaction. Perkins has experienced years of success through ensuring 100% guest satisfaction on every visit and has an unmatched commitment to its employees.

Requirements

Basic skills such as sanitation, safety, and customer service taught through in-house training
Must be able to communicate clearly
Must have high level of mobility/flexibility
Must be able to work irregular hours under heavy stress/pressure during peak times
Must possess high level of coordination
Must lift and carry up to 50 pounds for distances up to 30 feet
Must be able to fit through an opening 30” wide
Requires frequent reaching, bending, pushing and pulling
Exposure to heat, steam, smoke, cold and odors
Requires continual standing and walking

Responsibilities

Reports to work well groomed, in a clean and proper uniform, and at all times practices good personal hygiene.
Uses, maintains, and cleans all kitchen line equipment, plus preparation and storage areas.
Stocks and rotates products on cooking line.
Has sufficient knowledge of cooking stations, menu items and prep procedures to ensure correct portioning, quality, cooking time and performance standards.
Cooks and prepares menu items according to guest request within company standards and following food safety and sanitation procedures.
Monitors and oversees food temperatures during hot and cold handling to reduce the incidence of risk factors known to cause food borne illness.
Anticipates, identifies and corrects system breakdowns to achieve maximum guest satisfaction.
Communicates with the Manager on Duty and coworkers regarding product/services deficiencies, equipment, safety problems, etc.