Cook

For nearly 60 years breakfast has been at the heart of what we do. We are now locally owned and under local management, with a renewed focus on quality food preparation and family-oriented dining. From the moment we open our doors until we say goodnight, you can enjoy our made-from-scratch buttermilk pancakes and crepes, signature Skillets, and the INN-credible V.I.B – where you can create your own Village Inn Breakfast. Enjoy unlimited hot coffee—we’ll leave the whole pot at the table for you.

About the role

Cooks prepare meals and food items according to recipes created by the company or establishment by which they are employed. They perform all duties necessary to ensure that a meal is properly prepared and presented within a specified timeframe.

Responsibilities

• Ensure ingredients and final products are fresh.
• Follow recipes, including measuring, weighing, and mixing ingredients.
• Bake, grill, steam and boil meats, vegetables, fish, poultry, and other foods.
• Present, garnish and arrange final dishes.
• Occasionally serve food.
• Accurately prepares food orders within eight minutes from the time the order is entered into the computer system.
• Clean and stock cook line thoroughly throughout the shift.
• Utilize proper tools such as scoops, ladles and kitchen utensils to keep food cost under control.
• Demonstrate respect for each individual by always communicating courteously and respectfully with management team, co-workers and guests during peak.
• Adhere to all safe food handling and health department guidelines.
• Follow all safe food handling and equipment procedures during cooking.
• Exhibit integrity in all actions by meeting company standards in appearance, grooming, security, and sanitation.
• Always show up in a clean apron, clean shirt, clean pants and non-slip shoes.
• Wash and sanitize cutting boards and counter tops between tasks.
• Assist management with proper storing of food items and supplies.
• Understand product, shelf-life, dating procedures and serve appropriate food.
• Complete opening and/or closing duties.
• Backup DMO functions as requested.
• Enthusiastically acknowledge guests with the company’s five-foot rule.
• Perform all other duties as assigned.

Requirements

• Must be 18 years of age to operate equipment.
• Must be able to follow menu specifications and recipes, read tickets and maintain an organized and sanitary work area.
• Must be able to follow directions, work in a fast-paced, high-pressure customer-responsive environment.
• Must be able to work in a team environment and communicate with co-workers and management.
• Uses sound judgement in day-to-day decisions by applying the company’s vision, values and cultures.

Qualifications

• Successful completion of required training program, including watching videos, completing on-the-job checklists and written quizzes.
• Minimum of six months of related experience is preferred.

Benefits

• On-The-Job Training
• Flexible Hours
• Direct Deposit Available
• Friendly and Supportive Work Environments
• Discounted Meals
• Health Insurance if qualified
• Potential for advancement (we hire management within)

Physical Demands

The physical demands and work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential duties.

• Frequently required to move throughout the workplace; sit, use hands to finger, handle, or feel objects, tools, or controls; reach with hands and arms; balance, stoop, kneel, and verbally communicate.
• Occasionally required to lift and/or move up to 75 pounds.
• Specific vision abilities required by the job include close vision, distance vision, peripheral vision, depth perception, and the ability to adjust focus.