Perkins American Food Co.
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Cook
role at
Perkins American Food Co.
Founded in 1958, Perkins® operates 324 restaurants in 32 states and four Canadian provinces. The Perkins system includes 81 company-owned and operated restaurants and 234 franchised units. Throughout its history, Perkins Restaurant & Bakery has remained true to its mission of providing guests with personalized service and delicious, homestyle food at a great value.
Benefits & Perks
Educational Assistance with DeVry University with complimentary laptop
Immediate family members are also eligible
Competitive pay with service award incentive
Daily pay through Daily Pay
Comprehensive health benefits including medical, dental, vision and more
401(k) retirement savings with company match
Flexible schedule
All-you-can-eat pancakes + meal discounts
Employee discount program
Development pathway: step-by-step process to grow your career
3 college credit hours for completing manager training
Position Description 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.
Responsibilities
Report to work well-groomed, in a clean and proper uniform, and at all times practice good personal hygiene.
Use, maintain, and clean all kitchen line equipment, plus preparation and storage areas.
Stock and rotate products on cooking line.
Have sufficient knowledge of cooking stations, menu items and prep procedures to ensure correct portioning, quality, cooking time and performance standards.
Cook and prepare menu items according to guest requests within company standards and following food safety and sanitation procedures.
Monitor and oversee food temperatures during hot and cold handling to reduce risk factors of foodborne illness.
Anticipate, identify and correct system breakdowns to achieve maximum guest satisfaction.
Communicate with the Manager on Duty and coworkers regarding product/services deficiencies, equipment, safety problems, etc.
Qualifications
Basic skills such as sanitation, safety, and customer service taught through in-house training.
Must be able to communicate clearly.
Physical Requirements / Environment / Work Conditions
Must have a high level of mobility/flexibility.
Must be able to work irregular hours under heavy stress/pressure during peak times.
Must possess a 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.
Disclaimer This job description is not intended, and should not be construed to be, an exhaustive list of all responsibilities, skills, efforts or working conditions associated with the job. It is intended, however, to be an accurate reflection of those principal job elements essential for making decisions related to job performance, employee development and compensation. As such, the employee may perform other duties and responsibilities as required.
Seniority Level Entry level
Employment Type Full-time
Job Function Management and Manufacturing
Industry Restaurants
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Cook
role at
Perkins American Food Co.
Founded in 1958, Perkins® operates 324 restaurants in 32 states and four Canadian provinces. The Perkins system includes 81 company-owned and operated restaurants and 234 franchised units. Throughout its history, Perkins Restaurant & Bakery has remained true to its mission of providing guests with personalized service and delicious, homestyle food at a great value.
Benefits & Perks
Educational Assistance with DeVry University with complimentary laptop
Immediate family members are also eligible
Competitive pay with service award incentive
Daily pay through Daily Pay
Comprehensive health benefits including medical, dental, vision and more
401(k) retirement savings with company match
Flexible schedule
All-you-can-eat pancakes + meal discounts
Employee discount program
Development pathway: step-by-step process to grow your career
3 college credit hours for completing manager training
Position Description 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.
Responsibilities
Report to work well-groomed, in a clean and proper uniform, and at all times practice good personal hygiene.
Use, maintain, and clean all kitchen line equipment, plus preparation and storage areas.
Stock and rotate products on cooking line.
Have sufficient knowledge of cooking stations, menu items and prep procedures to ensure correct portioning, quality, cooking time and performance standards.
Cook and prepare menu items according to guest requests within company standards and following food safety and sanitation procedures.
Monitor and oversee food temperatures during hot and cold handling to reduce risk factors of foodborne illness.
Anticipate, identify and correct system breakdowns to achieve maximum guest satisfaction.
Communicate with the Manager on Duty and coworkers regarding product/services deficiencies, equipment, safety problems, etc.
Qualifications
Basic skills such as sanitation, safety, and customer service taught through in-house training.
Must be able to communicate clearly.
Physical Requirements / Environment / Work Conditions
Must have a high level of mobility/flexibility.
Must be able to work irregular hours under heavy stress/pressure during peak times.
Must possess a 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.
Disclaimer This job description is not intended, and should not be construed to be, an exhaustive list of all responsibilities, skills, efforts or working conditions associated with the job. It is intended, however, to be an accurate reflection of those principal job elements essential for making decisions related to job performance, employee development and compensation. As such, the employee may perform other duties and responsibilities as required.
Seniority Level Entry level
Employment Type Full-time
Job Function Management and Manufacturing
Industry Restaurants
#J-18808-Ljbffr