Cook - The Lawrence, Lafayette

CRG Dining•West Lafayette, IN

About The Position

The Cook prepares and cooks a wide variety of dishes, helping ensure menu items meet the restaurant’s quality and taste standards. The role works in a scratch kitchen focused on fresh, locally sourced ingredients and requires expertise at the sauté station, with an eye for fine dining. The Cook contributes to an exceptional guest dining experience through culinary skill, attention to detail, and a commitment to food safety. This position is classified as non-exempt and is eligible for overtime compensation in accordance with applicable regulations. The company offers competitive compensation, professional development opportunities, and a dynamic kitchen environment. Cunningham Restaurant Group embraces diversity and equal opportunity, and is committed to a fair and inclusive workplace.

Requirements

At least 5 years of sauté experience.
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 high-quality food.
Ability 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 is preferred.

Responsibilities

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