Cook Part Time

Cook - Position Description

Schuler’s Restaurant and Pub – Marshall, Michigan

Accurately and efficiently cook meats, fish, vegetables, soups, and other hot food products as well as prepare and portion food products prior to cooking. Also perform other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all hot menu item plates.

Company Overview

Schuler's is open 364 days a year. It is a requirement when applying for work that you are available to work Friday, Saturday and Sunday weekly and all major holidays except Christmas Day.

Schuler's is a destination place for people to gather together and share great food in a warm welcoming atmosphere. From our traditional plates to our seasonal features, we strive to deliver the best products using fresh and local whenever possible. Whether dining in the restaurant, pub or private banquet rooms, our excellent service and fresh quality ingredients have transcended generations.

Schuler's is a unique place. Its warm welcoming atmosphere, drive for excellence, and longstanding mission provides a strong foundation for our family of employees. We are passionate about great service which includes our staff as well as our guests. There is camaraderie within our team, they are more than staff, they are family. Together we provide the experience, service, and delicious cuisine that we call The Schuler Way.

Duties and Responsibilities:

Prepare a variety of meats, seafood, poultry, vegetables, and other food items for cooking in broilers, ovens, grills, fryers, and a variety of other kitchen equipment.

Assume 100% responsibility for quality of products served.

Know and comply consistently with our standard portion sizes, cooking methods, quality standards, and kitchen rules, policies, and procedures.

Stock and maintain sufficient levels of food products at line stations to assure a smooth service period.

Portion food products prior to cooking according to standard portion sizes and recipe specifications.

Maintain a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, saute burners, convection oven, flat-top range, and refrigeration equipment.

Prepare items for broiling, grilling, frying, sautéing, or other cooking methods by portioning, battering, breading, seasoning, and/or marinating.

Follow proper plate presentation and garnish set-up for all dishes.

Handle, store, and rotate all products properly.

Assist in food prep assignments during off-peak periods as needed.

Close the kitchen properly and follow the closing checklist for kitchen stations. Assist others in closing the kitchen.

Attend all scheduled employee meetings and bring suggestions for improvement.

Perform other related duties as assigned by the Sous Chef or manager on duty.