Restaurant Line Cook

CyHawk Hospitality•Norfolk, NE

1d•Onsite

About The Position

Perkins Restaurant is hiring a Cook for its Norfolk restaurant. The Cook prepares menu items according to company policies, procedures, programs, and performance standards; helps control food costs; and maintains kitchen cleanliness. The role performs duties to maximize guest satisfaction and maintain a quality work environment, as directed by the Kitchen Manager or Manager on Duty. The position may also perform other duties and responsibilities as required. Perkins is a restaurant and bakery brand founded in 1958. The job posting notes that this restaurant is independently owned and operated by a franchisee, which receives applications and makes hiring decisions.

Requirements

Sufficient knowledge of recipes, menu items, and preparation procedures to meet portioning, quality, cooking-time, and performance standards.
Ability to follow food safety, sanitation, food handling, rotation, storage, and cleanliness procedures.
Ability to communicate and cooperate with managers, coworkers, and front-of-house staff.

Responsibilities

Prepare menu and prep items according to recipes, guest requests, company standards, and food safety and sanitation procedures.
Ensure correct portioning, quality, cooking time, and performance standards.
Report to work well-groomed, in a clean and proper uniform, and practice good personal hygiene.
Use, maintain, and clean kitchen equipment and preparation and storage areas.
Stock and rotate products on the line to ensure they meet shelf-life standards, using FIFO practices.
Help control food costs by accurately portioning products and preparing them as specified by recipes.
Maintain cleanliness of the kitchen, prep areas, coolers, and storage areas; conduct line sweeps and clean as you go.
Follow safety procedures and policies for food handling, rotation, and storage, and comply with OSHA requirements and health department standards.
Clean line equipment and other areas as directed by the Kitchen Manager or Manager on Duty.
Anticipate, identify, and correct system breakdowns to support guest satisfaction.
Communicate product or service deficiencies, equipment issues, safety problems, and other concerns to managers and coworkers; keep the General Manager and Manager on Duty informed and propose alternative solutions.
Assist team members with food preparation and recipes and procedures.
Assist the dishwasher with washing and restocking dishes, pots, pans, and utensils.
Assist front-of-house staff with dining-room cleanliness and provide guest service through communication and cooperation.