Line Cook

Cook Position at Iconic Michigan RestaurantThis restaurant that was built on the cornerstone of authentic American comfort, served up one cheese-strewn noodle at a time in a hot dish that bubbles up a chorus of a thousand Michigan memories. OK, we're getting a little out of hand there; but when it comes to mac & cheese, digging deep comes naturally to us. Why? Because it's the stuff of legend. It's that rare combination of the totally expected and the happily surprised. And it's what you'll find at an 1840's church on Main Street in Clarkston, Michigan. Please make yourself at home. Competitive pay and benefits including medical and supplemental insurance, on-demand pay, referral bonus, 401(k) and PTO!Position SummaryCooks prepare and/or direct the preparation of food to be served complying with all applicable sanitation, health, and personal hygiene standards and following established food production programs and procedures. Ensure appropriate use of facility supplies and equipment to minimize loss, waste, and fraud.Essential Duties and ResponsibilitiesThe essential functions include, but are not limited to the following:Preparing or directing preparation of food served using established production procedures and systemsDetermining amount and type of food and supplies required using production systems; ensuring availability of supplies and food or approved substitutions in adequate time for preparation; serving or ensuring proper serving of food for dining room and bar areasComplying with established sanitation standards, personal hygiene, and health standards; observing proper food preparation and handling techniquesStoring food properly and safely by marking dates and itemsReporting necessary equipment repair and maintenance promptlyCorrectly preparing all food served following standard recipes, customer orders and special diet orders; portioning food for servingPlanning food production to coordinate with service hours so that excellence, quality, temperature, and appearance of food are preservedMaintaining daily production recordsKeeping work area neat and clean at all times; cleaning and maintaining equipment used in food preparationCompleting food and cooler temperature checks before and during servicePerforming opening, closing and ongoing cleaning and stocking side work as assignedPerforming other work-related duties as assignedMinimum Qualifications (Knowledge, Skills, and Abilities)• Must be 18 years of age• Prior experience in related food service positions required• Moderate reading and writing skills; ability to follow written and oral instructions and procedures• Promotes positive public relations with guests• Proficient interpersonal relations and communicative skills; cooperates and works together with all co-workers; plan and complete job duties with minimal supervisory direction, including appropriate judgment• Ability to stand, reach, lift, bend, kneel, stoop, climb, push and pull items weighing 50 pounds or less• Manual dexterity; auditory and visual skillsPhysical Demands and Work EnvironmentThe physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions. While performing the duties of this position, the employee is regularly required to talk or hear. The employee frequently is required to use hands or fingers, handle or feel objects, tools, or controls. The employee is regularly required to lift, bend, kneel, stoop, climb, push and pull items weighing 50 pounds or less. Employee is regularly exposed to kitchen equipment (e.g., oven, stove, dishwasher, slicer, coffee machine, steamer, mixer, and chef's knives).