Cook-Perkins Restaurant & Bakery

Job Description

Job Title: Cook

Company: Perkins Restaurant & Bakery

Location: Avon, OH

Pay: $17 – 22 per hour

AI Pay Analysis: The hourly rate of $17 to $22 for a Cook in Avon, OH, appears to be within a competitive range, as it aligns with industry standards for similar positions in many parts of the Midwest. According to various wage reports, entry-level cooks typically earn around $15 to $18 per hour, while more experienced cooks can command rates of $20 or higher, especially in suburban or regional dining establishments. Given the cost of living in Avon and its proximity to larger metropolitan areas like Cleveland, this pay range is reasonable and may be attractive to both entry-level and experienced candidates in the culinary field. Overall, it reflects a fair compensation for the role in that specific location.

Job description:

Benefits:

• Employee discounts
• Flexible schedule
• Opportunities for advancement

At Perkins Restaurant & Bakery, we consider our employees to be part of the extended Perkins family, alongside the families we serve. You will play a crucial role in transforming special occasions into memorable experiences and enhancing everyday meals. With a track record of success defined by our commitment to achieving 100% guest satisfaction with each visit, Perkins is the ideal place for those looking to grow within a reputable company that values its employees. Our culture is built on mutual respect for talent, creativity, and individual differences, enabling us to combine our collective strengths for team success. If you are seeking a pathway for career advancement, you have found the right opportunity.

Summary of Position
The primary responsibility of this role involves preparing menu items in accordance with company policies, procedures, and performance standards. You will also assist in managing food costs and ensuring the kitchen remains clean at all times. All duties performed are aimed at maximizing guest satisfaction and contributing to a quality work environment as directed by the Kitchen Manager or the Manager on Duty.

Position Activities and Tasks

• Prepare cooking items in line with company standards.
• Arrive at work well-groomed, in a clean and proper uniform, while consistently practicing good personal hygiene.
• Utilize, maintain, and clean all kitchen equipment, as well as preparation and storage areas.
• Stock and rotate products on the line to ensure compliance with shelf-life standards.
• Demonstrate thorough knowledge of recipes, menu items, and preparation procedures to ensure correct portioning, quality, cooking times, and performance standards.
• Prepare food items according to guest requests, adhering to company standards and food safety and sanitation procedures.
• Control food costs by ensuring all products are accurately portioned and prepared according to specified recipes.
• Utilize FIFO (first in, first out) methods when preparing items.
• Maintain cleanliness in the kitchen, prep areas, coolers, and storage locations.
• Follow safety procedures and policies regarding food handling, rotation, and storage.
• Conduct line sweeps throughout your shift.
• Apply the "clean as you go" principle continuously during service.
• Understand OSHA requirements and health department standards.
• Clean all equipment and designated areas as instructed by the Kitchen Manager or Manager on Duty.
• Proactively identify and rectify issues to enhance guest satisfaction.
• Communicate effectively with the Manager on Duty and colleagues regarding product/service deficiencies and safety concerns.
• Keep the General Manager and Manager on Duty informed of any problems or issues, proposing solutions for their consideration.
• Assist Team Members in 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.
• Deliver exceptional guest service through effective communication and collaboration with front-of-house staff.

Physical Requirements/Environment/Working Conditions

• Extensive standing and walking for up to 8 hours.
• Ability to see at a distance (20 feet) and close range (12 inches), distinguishing shapes and utilizing peripheral vision to avoid hazards.
• Clear communication skills are required.
• Exposure to heat, steam, smoke, and cold conditions.
• Capability to reach heights of approximately 6 feet and depths of 2.5 to 3 feet.
• High mobility and flexibility within the provided space.
• Strong time management skills are essential.
• Ability to read, write, and perform basic arithmetic (addition and subtraction).
• Proficiency in finger manipulation to write, slice, chop, and operate kitchen equipment.
• Ability to fit through openings 30 inches wide.
• Capacity to work irregular hours under pressure during peak times.
• Frequent bending, reaching, and walking may be required.
• Ability to carry trays of food products weighing up to 50 pounds for distances of up to 30 feet.
• Capability to lift up to 50 pounds.
• Exposure to dishwashing 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
Fundamental skills in 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 serves as an accurate reflection of the principal job elements essential for decision-making related to job performance, employee development, and compensation. As such, the incumbent may be required to perform additional duties and responsibilities as needed.

Job Posting Date: Wed, 05 Mar 2025 00:41:54 GMT

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