Restaurant Cook-Perkins – Northcott Hospitality

Job Description

Job Title: Restaurant Cook

Company: Perkins – Northcott Hospitality

Location: Menominee, MI

Pay: $14 – 16 per hour

AI Pay Analysis: The hourly rate of $14 to $16 for a Restaurant Cook in Menominee, MI, falls within the lower to mid-range of the typical pay spectrum for this position, which generally ranges from around $12 to $20 per hour depending on experience, skills, and establishment type. While this rate may be competitive for entry-level cooks in a smaller town like Menominee, it is essential to consider local cost of living and demand for restaurant services. Comparing to national averages, which can be higher due to urbanization and varying living costs, this pay may be less attractive for experienced individuals. Overall, while the rate is somewhat competitive locally, broader industry standards might suggest it could be improved, especially for skilled cooks.

Job description:

At Perkins Restaurant & Bakery, we consider our employees to be an integral part of the Perkins extended family, which includes both our team and the families we serve. In this role, you will play a key part in transforming special occasions into lasting memories and ensuring that everyday meals are extraordinary. With a legacy of success built on delivering 100% guest satisfaction, we invite you to join a company committed to cultivating talent and fostering growth in a supportive environment where respect for individual differences is paramount. If you seek career advancement with a company recognized for its excellence and dedication to its employees, you have come to the right place.

SUMMARY OF POSITION
As a member of our kitchen team, you will be responsible for preparing menu items that adhere to company policies, procedures, and performance standards. Your role will involve maintaining food cost efficiency and upholding cleanliness in the kitchen at all times. You will perform all tasks with a focus on optimizing guest satisfaction and enhancing the quality of the work environment, under the guidance of the Kitchen Manager or Manager on Duty.

POSITION ACTIVITIES AND TASKS

• Prepare cooking items in alignment with company standards.
• Arrive at work well-groomed, in a clean and appropriate uniform, while consistently practicing good personal hygiene.
• Utilize, maintain, and clean all kitchen equipment as well as the preparation and storage areas.
• Stock and rotate products to ensure compliance with shelf life standards.
• Possess sufficient knowledge of recipes, menu items, and preparation procedures to ensure correct portioning and adherence to cooking times and performance standards.
• Prepare items according to guest requests while following food safety and sanitation protocols.
• Manage food costs by ensuring accurate portioning and preparation of food products per recipes.
• Implement FIFO (first in, first out) standards during food preparation.
• Maintain a clean kitchen environment, including prep areas, coolers, and storage spaces.
• Adhere to proper food handling, rotation, and storage protocols to ensure safety.
• Conduct line sweeps throughout shifts and practice "clean as you go" methodology.
• Understand and comply with OSHA requirements and health department standards.
• Clean equipment and other areas as instructed by the Kitchen Manager or Manager on Duty.
• Proactively identify and address system breakdowns to achieve maximum guest satisfaction.
• Communicate effectively with the Manager on Duty and coworkers regarding product/service deficiencies and safety concerns.
• Keep the General Manager and Manager on Duty informed of issues and provide proposed alternative solutions.
• Assist colleagues by preparing items according to recipes and procedures.
• Support the dishwasher in washing and restocking dishes, pots, pans, and utensils.
• Aid front-of-house staff in maintaining the cleanliness of the dining area.
• Provide exceptional guest service through effective communication and collaboration with front-of-house staff.

PHYSICAL REQUIREMENTS/ENVIRONMENT/WORKING CONDITIONS

• Capable of extensive standing and walking for up to 8 hours.
• Must have visual acuity to see at a distance (20 feet), at close range (12 inches), differentiate shapes, and utilize peripheral vision to avoid hazards.
• Ability to communicate clearly.
• Exposure to heat, steam, smoke, and cold environments.
• Capability to reach heights of approximately 6 feet and depths of up to 3 feet.
• Must possess high mobility and flexibility within the workspace.
• Strong time management skills are essential.
• Ability to read, write, and perform basic arithmetic operations.
• Skilled in controlling and utilizing fingers for writing, slicing, chopping, and operating kitchen equipment.
• Must be able to navigate through openings that are 30 inches wide.
• Must be available to work irregular hours under pressure during peak times.
• Duties include bending, reaching, and walking.
• Ability to carry trays of food weighing up to 50 pounds for distances of up to 30 feet.
• Capability to lift up to 50 pounds.
• Potential exposure to dish and cleaning chemicals.

SUPERVISION RECEIVED
You will receive direction and training from the Kitchen Manager or Manager on Duty regarding specific procedures and assignments.

KNOWLEDGE AND SKILL REQUIRED
Basic skills in sanitation, safety, and customer service will be provided 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. Instead, it aims to provide an accurate reflection of the primary job elements essential for making decisions related to job performance, employee development, and compensation. The incumbent may be required to perform additional duties as needed.

Job Posting Date: Sat, 08 Mar 2025 06:00:09 GMT

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