Restaurant Cook-Perkins Restaurant & Bakery

Hudson, OH
January 14, 2025
Full Time
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Average Pay*: 11 - 15
*average hourly rate for this position in your area
Deadline date:
$16 - $18

Job Description

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Job Title: Restaurant Cook

Company: Perkins Restaurant & Bakery

Location: Hudson, OH

Pay: $16 – 18 per hour

AI Pay Analysis: The hourly rate of $16 to $18 for a Restaurant Cook in Hudson, OH, generally falls within the competitive range for this role, considering the typical pay scale in the restaurant industry. As of 2023, cooks in Ohio tend to earn between $14 and $20 per hour, depending on experience, establishment type, and specific job demands. Given Hudson’s relatively affluent demographic and proximity to metropolitan areas, this rate is potentially on the lower end for higher-end establishments, while still reasonable for casual dining settings. Therefore, the offered wage appears competitive, although it could vary based on specific qualifications and responsibilities associated with the position.

Job description:

Benefits:

  • Competitive salary
  • Employee discounts
  • Flexible schedule
  • Complimentary uniforms
  • Opportunities for advancement

LINE COOK
AM shifts available

SUMMARY OF POSITION
The Line Cook is responsible for preparing menu items in accordance with company policies, procedures, programs, and performance standards. This role includes assisting in managing food costs and maintaining the cleanliness of the kitchen at all times. The Line Cook performs all duties necessary to enhance guest satisfaction and create a quality work environment as directed by the Kitchen Manager or Manager on Duty.

POSITION ACTIVITIES AND TASKS

  • Prepares cooking items as per specified recipes and standards.
  • Reports to work well-groomed, dressed in a clean and proper uniform, and adheres to personal hygiene protocols.
  • Utilizes, maintains, and cleans all kitchen equipment, as well as preparation and storage areas.
  • Stocks and rotates products to ensure compliance with shelf life standards.
  • Possesses thorough knowledge of recipes, menu items, and preparation procedures to ensure the accuracy of portioning, quality, cooking time, and adherence to performance standards.
  • Prepares items in response to guest requests while following food safety and sanitation guidelines.
  • Controls food costs by precisely portioning products and ensuring compliance with recipe specifications.
  • Utilizes First In, First Out (FIFO) standards for item preparation.
  • Maintains exceptional cleanliness in the kitchen, preparation areas, coolers, and storage spaces.
  • Adheres to established safety procedures concerning food handling, rotation, and storage.
  • Conducts line sweeps throughout the shift and maintains a "clean as you go" approach.
  • Understands OSHA requirements and health department standards.
  • Cleans all line equipment and other areas as directed by the Kitchen Manager or Manager on Duty.
  • Anticipates, identifies, and addresses system breakdowns to optimize guest satisfaction.
  • Communicates effectively with the Manager on Duty and coworkers regarding product/service deficiencies, equipment issues, and safety concerns.
  • Keeps the General Manager and Manager on Duty informed of problems and offers alternative solutions for consideration.
  • Assists team members by preparing items according to recipes and procedures.
  • Provides support to the dishwasher with washing and restocking of dishes, pots, pans, and utensils.
  • Aids front-of-house staff in maintaining cleanliness within the dining room.
  • Ensures guest service by fostering communication and cooperation with front-of-house personnel.

PHYSICAL REQUIREMENTS/ENVIRONMENT/WORKING CONDITIONS

  • Extended standing and walking for up to 8 hours.
  • Ability to see at a distance (20 feet), at close range (12 inches), distinguish shapes, and utilize peripheral vision to avoid hazards.
  • Clear and effective communication skills.
  • Exposure to heat, steam, smoke, and cold environments.
  • Capable of reaching heights of approximately 6 feet and depths of 2.5 – 3 feet.
  • High level of mobility and flexibility within the provided space.
  • Effective time management skills.
  • Ability to read, write, and perform basic arithmetic calculations.
  • Manual dexterity to write, slice, chop, and operate kitchen equipment.
  • Ability to work irregular hours and manage stress during busy periods.
  • Physical activities include bending, reaching, and walking.
  • Able to carry trays of food products weighing up to 50 pounds for distances up to 30 feet.
  • Capable of lifting up to 50 pounds.
  • Exposure to dish and cleaning chemicals.

SUPERVISION RECEIVED:
The Line Cook receives direction and training from the Kitchen Manager or Manager on Duty regarding specific procedures and tasks.

KNOWLEDGE AND SKILL REQUIRED:
Basic skills in sanitation, safety, and customer service are provided through in-house training.

EXPERIENCE REQUIRED:
No prior experience is required.

Job Posting Date: Wed, 01 Jan 2025 03:16:30 GMT

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