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Cook

Job Description


Cook

SUMMARY OF POSITION:

Prepares menu items according to company policies, procedures, programs, and performance standards. Performs all duties to maximize guest satisfaction and a quality work environment as directed Kitchen Manager or Manager on Duty.

POSITION ACTIVITIES AND TASKS:

  • 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/services deficiencies, equipment, safety problems, etc.

Job Requirements


Cook

PHYSICAL REQUIREMENTS:

  • Continuous standing.
  • Exposure to heat, steam, smoke, cold.
  • Reaching heights of approximately 6 feet and depth of 2 1/2 - 3 ft.
  • Must have high level of mobility/flexibility in space provided.
  • Must be able to fit through openings 30" wide.
  • Must be able to work irregular hours under heavy pressure/stress during busy times.
  • Lifting up to 50 pounds for a distance up to 30 feet.

SUPERVISION RECEIVED:

  • Receives direction and training from the Manager on Duty as to specific procedures and assignments.

KNOWLEDGE AND SKILL REQUIRED:

  • Basic skills such as sanitation, safety, and customer service can be taught through in-house training.

EXPERIENCE REQUIRED:

  • None

Job Snapshot

Location US-WI-Appleton
Employment Type Full-Time
Pay Type Year
Pay Rate N/A
Store Type Restaurant - Food Service, Customer Service, Entry Level
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Company Overview

Perkins Restaurants

Founded in 1958, Perkins operates 410 restaurants in 33 states and five Canadian provinces. The Perkins system includes 132 company-owned and operated restaurants and 278 franchised units. The Company also has a baked goods manufacturing division operating under the name Foxtail which manufactures pies, pancake mixes, cookie dough, and muffin batter for in-store bakeries and third-party customers. Learn More

Contact Information

US-WI-Appleton
Snapshot
Perkins Restaurants
Company:
US-WI-Appleton
Location:
Full-Time
Employment Type:
Year
Pay Type:
N/A
Pay Rate:
Restaurant - Food Service, Customer Service, Entry Level
Store Type:

Job Description


Cook

SUMMARY OF POSITION:

Prepares menu items according to company policies, procedures, programs, and performance standards. Performs all duties to maximize guest satisfaction and a quality work environment as directed Kitchen Manager or Manager on Duty.

POSITION ACTIVITIES AND TASKS:

  • 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/services deficiencies, equipment, safety problems, etc.

Job Requirements


Cook

PHYSICAL REQUIREMENTS:

  • Continuous standing.
  • Exposure to heat, steam, smoke, cold.
  • Reaching heights of approximately 6 feet and depth of 2 1/2 - 3 ft.
  • Must have high level of mobility/flexibility in space provided.
  • Must be able to fit through openings 30" wide.
  • Must be able to work irregular hours under heavy pressure/stress during busy times.
  • Lifting up to 50 pounds for a distance up to 30 feet.

SUPERVISION RECEIVED:

  • Receives direction and training from the Manager on Duty as to specific procedures and assignments.

KNOWLEDGE AND SKILL REQUIRED:

  • Basic skills such as sanitation, safety, and customer service can be taught through in-house training.

EXPERIENCE REQUIRED:

  • None
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