Professional Cook - X Center Apex Grille

About the role

This isn't another ordinary restaurant opening. We're creating a polished, approachable American restaurant inside one of Michigan's most distinctive motorsports destinations—and we're looking for cooks who still care about the craft. We want professionals who take pride in sharp mise en place, a clean station, proper technique, quality ingredients and sending out food they're proud of.

Responsibilities

• Prepare and execute menu items consistently, maintain an organized station, follow food-safety standards, properly handle and rotate products, and work as part of a professional culinary team.
• Assists neighboring stations and other culinary Team Members during peak periods to support timely and coordinated service.
• Cleans and sanitizes food-contact surfaces, tools, equipment and surrounding work areas at required intervals.
• Communicates clearly with the expediter, culinary leadership and service Team Members regarding ticket status, special requests, allergies and delays.
• Completes assigned opening, transition and closing checklists accurately and within established timeframes.
• Complies with M1 Concourse policies, Apex Grille procedures and applicable health, sanitation and safety requirements.
• Cools, stores or disposes of remaining products in accordance with food-safety requirements and management direction.
• Identifies & promptly reports equipment malfunctions, product-quality concerns, safety hazards, injuries & food-safety issues.
• Maintains a clean, organized and sanitary station throughout preparation, service and closing activities.
• Maintains assigned station pars throughout service and promptly communicates shortages, substitutions or replenishment needs.
• Maintains strict separation of raw and ready-to-eat products and uses designated utensils, cutting boards and storage areas.
• Measures, portions and handles ingredients accurately to maintain consistency, food cost controls and product quality.
• Minimizes waste through careful preparation, proper storage, accurate portioning and timely communication of quality concerns.
• Monitors & records food, equipment and holding temperatures as assigned; promptly reports and corrects unsafe conditions.
• Participates in receiving, inspecting and properly storing food and supply deliveries when assigned.
• Prepares mise en place according to production lists, anticipated volume, station pars and direction from culinary leadership.
• Prepares, cooks, plates and finishes menu items in accordance with approved recipes, specifications and presentation standards.
• Prevents cross-contact and cross-contamination by following established allergen, sanitation and food-handling procedures.
• Reads, organizes and executes guest tickets accurately while maintaining awareness of order priority and established ticket-time expectations.
• Responds constructively to direction, coaching and changes in menu, volume, production priorities or operating procedures.
• Rotates product using first-in, first-out (FIFO) practices and ensures all food is properly labeled, dated, covered and stored.
• Safely operates grills, fryers, ovens, ranges, slicers, mixers and other kitchen equipment in accordance with training and manufacturer guidance.
• Sets up the assigned station before service, confirming equipment readiness, sanitation, tools, smallwares and required supplies.
• Verifies completed items for accuracy, temperature, doneness, portion size, appearance and plate presentation before release.

Requirements

• Experience on grill, sauté, fry, pantry/garde manger or prep is valuable.
• More important are reliability, curiosity, urgency and respect for the people working beside you.

Benefits

• Employee discounts
• Paid time off