Lead Cook

BE A PART OF OUR SUCCESS!

Benefits & Perks:

Educational Assistance with DeVry University with complimentary laptop**

Immediate Family Members are also eligible

Competitive Pay with Service Award Incentive

Get paid daily 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 Credits hours for completing manager training****

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.

Perkins has experienced years of success through ensuring 100% guest satisfaction on every visit. If you want to work and grow with a company who has a proven track record of success, has an unmatched commitment to their employees and employees the best in the industry, you are in the right place!

Position Description

As a Lead Cook, you will be responsible for overseeing day-to-day kitchen operations and following an established production schedule. In addition, you will perform all duties to maximize guest satisfaction and a quality work environment as directed by Manager on Duty.

Responsibilities:

Reports to work well groomed, in a clean and proper uniform, and at all times practices good personal hygiene.

Maintains food and equipment inventories.

Uses, maintains, and cleans all kitchen line equipment, preparation and storage areas.

Stocks and rotates products on cooking line.

Has sufficient knowledge of cooking stations, menu items and prep procedures to ensure correct portioning, quality, cooking time and performance standards.

Cooks and prepares menu items according to guest request within company standards and following food safety and sanitation procedures.

Monitors and oversees food temperatures during hot and cold handling to reduce the incidence of risk factors known to cause food borne illness. Ensures all food safety regulations are followed.

Anticipates, identifies and corrects system breakdowns to achieve maximum guest satisfaction.

Communicates with the Manager on Duty and coworkers regarding product/service 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

Must be able to coordinate multiple tasks simultaneously

Physical Requirements / Environment / Work Conditions:

Must have 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.