Cook - The Lawrence, Lafayette

CRG Dining•West Lafayette, IN

8d•Onsite

About The Position

Cunningham Restaurant Group is hiring a Cook for The Lawrence in Lafayette. The restaurant’s back-of-house operation focuses on fresh, locally sourced ingredients and full scratch kitchens. The Cook prepares and cooks a variety of dishes, with expert-level experience at the sauté station and an eye for fine dining. The role contributes to an exceptional guest experience through food quality, presentation, attention to detail, and 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, opportunities for professional development, and a dynamic kitchen environment.

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 recipes and restaurant standards, while 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; adjust seasoning and flavors as needed to meet customer preferences.
Understand menu offerings, explain dishes to customers, and stay informed about menu changes and 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 to support efficient kitchen operations.
Follow health, safety, and food-handling procedures; monitor food-storage temperatures and report issues promptly.
Report equipment malfunctions and maintenance needs to appropriate personnel.