Restaurant Cook-Perkins – Northcott Hospitality

Job Description

Job Title: Restaurant Cook

Company: Perkins – Northcott Hospitality

Location: Menominee, MI

Pay: $12 – 12.5 per hour

AI Pay Analysis: The hourly rate of $12 to $12.50 for a Restaurant Cook in Menominee, MI, is somewhat below the national average for similar positions. As of 2023, the typical pay for restaurant cooks in the United States ranges between $13 to $17 per hour, depending on experience and the specific establishment. In Michigan, while rates can vary by region, many cooks earn closer to the higher end of that spectrum, particularly in urban areas or more established restaurants. Given this information, the offered rate in Menominee may not be competitive, especially considering the rising costs of living and the demand for skilled labor in the hospitality sector.

Job description:

At Perkins Restaurant & Bakery, we embrace our employees as part of the extended Perkins family, dedicated to making special occasions memorable and transforming everyday meals into extraordinary experiences. Our longstanding success is rooted in our unwavering commitment to achieving 100% guest satisfaction with each visit. If you’re seeking to advance your career with a company known for its integrity, dedication to its employees, and high standards of excellence, you have found the right place! We value each individual’s talents, creativity, and unique perspectives, leveraging our strengths to achieve collective success. If career growth is your aspiration, we are excited to support your journey!

SUMMARY OF POSITION
Enjoy competitive pay ranging from $11-$16 per hour, depending on qualifications. In this role, you will prepare menu items in alignment with company policies, procedures, and performance standards. You will also assist in maintaining food costs and ensuring the kitchen’s cleanliness at all times, with the aim of maximizing guest satisfaction and promoting a high-quality work environment under the direction of the Kitchen Manager or Manager on Duty.

POSITION ACTIVITIES AND TASKS

• Prepare cooking items consistently with recipe specifications.
• Arrive at work well-groomed, in a clean and appropriate uniform, while consistently practicing proper personal hygiene.
• Efficiently use, maintain, and clean all kitchen equipment along with preparation and storage areas.
• Stock and rotate products on the line to ensure compliance with shelf life standards.
• Demonstrate sufficient knowledge of recipes, menu items, and preparation procedures to ensure accuracy in portioning, quality, cooking time, and performance standards.
• Prepare items as per guest requests while adhering to company standards and food safety protocols.
• Control food costs by ensuring accurate portioning and adherence to specified recipes.
• Utilize FIFO (first in, first out) practices when preparing items.
• Maintain cleanliness throughout the kitchen, preparation areas, coolers, and storage areas.
• Follow established safety procedures concerning food handling, rotation, and storage.
• Conduct line sweeps periodically during the shift.
• Implement "clean as you go" practices throughout your shift.
• Familiarize yourself with OSHA requirements and health department standards.
• Clean all equipment on the line and in other areas as directed by the Kitchen Manager or the Manager on Duty.
• Proactively identify and address operational issues to ensure maximum guest satisfaction.
• Communicate effectively with the Manager on Duty and team members regarding product quality, equipment, and safety concerns.
• Keep the General Manager and Manager on Duty informed of issues and propose viable solutions.
• Assist team members by preparing items according to recipes and procedures.
• Aid the dishwasher with washing and restocking dishes, pots, pans, and utensils.
• Support front-of-house staff in maintaining the cleanliness of the dining area.
• Deliver exceptional guest service through effective communication and collaboration with front-of-house staff.

PHYSICAL REQUIREMENTS/ENVIRONMENT/WORKING CONDITIONS

• Ability to stand and walk for extended periods, up to 8 hours.
• Capability to see clearly at a distance (20 feet) and close range (12 inches), distinguish shapes, and utilize peripheral vision to avoid hazards.
• Clear communication skills are essential.
• Exposure to heat, steam, smoke, and cold environments.
• Ability to reach heights of approximately 6 feet and depths of 2.5 – 3 feet.
• High level of mobility and flexibility within the work space.
• Strong time management skills.
• Proficiency in reading, writing, and performing basic calculations (addition/subtraction).
• Manual dexterity to slice, chop, and operate kitchen equipment.
• Ability to fit through openings that are 30 inches wide.
• Capacity to thrive under pressure during busy periods.
• Physical stamina for bending, reaching, walking, and carrying trays of food weighing up to 50 pounds over distances of up to 30 feet.
• Ability to lift items weighing up to 50 pounds.
• Exposure to dish and cleaning chemicals.

SUPERVISION RECEIVED
This position receives guidance and training from the Kitchen Manager or the Manager on Duty regarding specific procedures and tasks.

KNOWLEDGE AND SKILL REQUIRED
Fundamental skills related to sanitation, safety, and customer service can be taught through in-house training.

EXPERIENCE REQUIRED
No prior experience is necessary.

Disclaimer
This position description is not intended to be an exhaustive list of all responsibilities, skills, efforts, or working conditions associated with the job. It aims to accurately reflect the essential job elements necessary for making informed decisions regarding job performance, employee development, and compensation. As such, the incumbent may be required to undertake additional duties and responsibilities as necessary.

Job Posting Date: Sat, 08 Mar 2025 06:02:49 GMT

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