Cook

BE A PART OF OUR SUCCESS!

Benefits & Perks:

• Educational Assistance with DeVry University with complimentary laptop** • Immediate Family Members are also eligible • Competitive Pay with Service Award Incentive • Get paid daily through Daily Pay! • Comprehensive Health Benefits including Medical, Dental, Vision, and more!*** • 401(k) retirement savings with company match • Flexible Schedule • All you can eat pancakes + meal discounts! • Employee Discount Program • Development Pathway: Step by step process to grow your career • 3 College Credits hours for completing manager training****

Founded in 1958, Perkins® operates 324 restaurants in 32 states and four Canadian provinces. The Perkins system includes 81 company-owned and operated restaurants and 234 franchised units. Throughout its history, Perkins Restaurant & Bakery has remained true to its mission of providing guests with personalized service and delicious, homestyle food at a great value.

Perkins has experienced years of success through ensuring 100% guest satisfaction on every visit. If you want to work and grow with a company who has a proven track record of success, has an unmatched commitment to their employees and employees the best in the industry, you are in the right place!

Position Description

As a Cook, you will be responsible for preparing menu items according to company policies, procedures, programs, and performance standards. In addition, you will perform all duties to maximize guest satisfaction and a quality work environment as directed Kitchen Manager or Manager on Duty.

Responsibilities:

• Reports to work well groomed, in a clean and proper uniform, and at all times practices good personal hygiene. • Uses, maintains, and cleans all kitchen line equipment, plus preparation and storage areas. • Stocks and rotates products on cooking line. • Has sufficient knowledge of cooking stations, menu items and prep procedures to ensure correct portioning, quality, cooking time and performance standards. • Cooks and prepares menu items according to guest request within company standards and following food safety and sanitation procedures. • Monitors and oversees food temperatures during hot and cold handling to reduce the incidence of risk factors known to cause food borne illness. • Anticipates, identifies and corrects system breakdowns to achieve maximum guest satisfaction. • Communicates with the Manager on Duty and coworkers regarding product/services deficiencies, equipment, safety problems, etc.

Qualifications: