Cook

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 Credit 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 employs the best in the industry, you are in the right place. 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 Reports to work well groomed, in a clean and proper uniform, and at all times practices good personal hygiene. Uses, maintains, and cleans all kitchen line equipment, plus 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. 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. 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 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. #J-18808-Ljbffr