Line Cook / Prep Cook-Perkins Restaurant & Bakery

Job Description

Job Title: Line Cook / Prep Cook

Company: Perkins Restaurant & Bakery

Location: Painesville, OH

Pay: $15 – 18 per hour

AI Pay Analysis: The hourly rate of $15 to $18 for a Line Cook / Prep Cook position in Painesville, OH, is generally competitive, particularly considering the region’s cost of living and the typical wages for similar roles. Nationally, the pay for line cooks often ranges from $13 to $20 per hour, depending on experience and the establishment’s prestige. In Ohio, rates tend to align closely with this range, though metropolitan areas may offer slightly higher wages. Given that Painesville is not a major metropolitan area, this pay rate appears favorable, especially for entry-level positions, making it a reasonable offer in the current labor market context.

Job description:

Benefits include a flexible schedule.

At Perkins Restaurant & Bakery, our employees are considered part of an extended family that customers count on for memorable experiences. You will play a pivotal role in transforming special occasions into unforgettable celebrations and elevating everyday meals to extraordinary levels. Our longstanding success is built on a commitment to achieving 100% guest satisfaction with every visit. If you aspire to grow within a company that has a proven track record of success and a deep commitment to employee welfare while employing the finest talent in the industry, you are in the right place. We value and respect one another’s unique talents, creativity, and individual differences, combining our strengths to achieve collective success. For those seeking opportunities for career advancement, we offer a variety of paths for growth.

Summary of Position:
The role involves preparing menu items in accordance with company policies, procedures, and performance standards. You will be responsible for helping to manage food costs and ensuring a clean kitchen environment at all times. You will perform duties aimed at maximizing guest satisfaction and enhancing the quality of the work environment, as directed by the Kitchen Manager or Manager on Duty.

Position Activities and Tasks:

• Prepare cooking items as per company standards.
• Arrive well-groomed, dressed in a clean and proper uniform, and consistently practice good personal hygiene.
• Utilize, maintain, and clean all kitchen equipment, including preparation and storage areas.
• Stock and rotate products on the line to ensure compliance with shelf life standards.
• Exhibit a strong knowledge of recipes, menu items, and preparation procedures to guarantee correct portioning, quality, cooking time, and performance standards.
• Prepare items according to guest requests while adhering to company standards and food safety and sanitation procedures.
• Control food costs by ensuring accurate portioning and preparation as specified by recipes.
• Apply FIFO (First In, First Out) standards when preparing items.
• Maintain cleanliness within the kitchen, prep areas, coolers, and storage areas.
• Follow proper safety procedures and policies related to food handling, rotation, and storage.
• Conduct line sweeps throughout your shift.
• Maintain a "clean as you go" approach during service.
• Understand OSHA requirements and health department standards.
• Clean all equipment and designated areas as directed by the Kitchen Manager or Manager on Duty.
• Anticipate, identify, and address system breakdowns to optimize guest satisfaction.
• Communicate with the Manager on Duty and team members regarding product and service deficiencies, equipment, and safety issues.
• Keep the General Manager and Manager on Duty informed of problems and propose alternative solutions.

Assist Team Members:

• Prepare items according to established recipes and procedures.
• Assist dishwashers in washing and restocking dishes, pots, pans, and utensils.
• Support front-of-house staff in maintaining cleanliness in the dining area.
• Provide excellent guest service by communicating and collaborating with front-of-house staff.

Physical Requirements/Environment/Working Conditions:

• Engage in extensive standing and walking for up to 8 hours.
• Possess the ability to see at distances of 20 feet and at close range (12 inches), distinguish shapes, and utilize peripheral vision to avoid hazards.
• Communicate clearly and effectively.
• Experience exposure to heat, steam, smoke, and cold environments.
• Reach heights of approximately 6 feet and depths of 2.5 to 3 feet.
• Exhibit a high level of mobility and flexibility within the work environment.
• Practice effective time management skills.
• Read, write, and perform basic arithmetic calculations.
• Utilize fingers for tasks such as writing, slicing, chopping, and operating equipment.
• Fit through openings that are 30 inches wide.
• Adapt to working irregular hours under heavy pressure during busy periods.
• Engage in frequent bending, reaching, and walking.
• Carry trays of food products weighing up to 50 pounds for distances up to 30 feet.
• Lift items weighing up to 50 pounds.
• Work with dish and cleaning chemicals.

Supervision Received:
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 can be developed through in-house training.

Experience Required:
No previous 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 is intended to accurately reflect the principal job elements essential for making decisions related to job performance, employee development, and compensation. The incumbent may be required to perform other duties and responsibilities as needed.

Job Posting Date: Tue, 29 Oct 2024 05:45:56 GMT

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