Restaurant and Bakery Prep Cook

About the Role

At Perkins Restaurant & Bakery, our employees are part of the extended family and play a key role in making special days memorable and everyday meals extraordinary. You will prepare menu items according to company policies, procedures, and performance standards while helping maintain food costs and kitchen cleanliness. This role focuses on maximizing guest satisfaction and contributing to a high-quality work environment under the direction of the Kitchen Manager or Manager on Duty.

Responsibilities

• Report to work well-groomed, in clean uniform, and practice good personal hygiene.
• Use, maintain, and clean all kitchen equipment, preparation, and storage areas.
• Stock and rotate products on the line to ensure they meet shelf-life standards.
• Prepare menu items and prep items according to recipes, portioning standards, and food safety procedures.
• Control food costs by accurately portioning products and following FIFO (first in, first out) standards.
• Maintain cleanliness of the kitchen, prep areas, coolers, and storage areas, adhering to OSHA and health department standards.
• Conduct line sweeps and practice "clean as you go" throughout the shift.
• Anticipate, identify, and correct system breakdowns to ensure guest satisfaction.
• Communicate with the Manager on Duty and coworkers about product or service issues, equipment problems, or safety concerns.
• Assist team members with prep work, dishwashing, restocking, and maintaining dining room cleanliness.
• Provide guest service by cooperating with front-of-house staff.

Requirements

• Extensive standing and walking for up to 8 hours.
• Ability to see at distances (20 feet) and close range (12 inches), distinguish shapes, and use peripheral vision.
• Clear communication skills.
• Exposure to heat, steam, smoke, and cold.
• Reaching heights of approximately 6 feet and depths of 2.5–3 feet.
• High mobility and flexibility in confined spaces.
• Time management skills.
• Ability to read, write, and perform basic addition/subtraction calculations.
• Finger dexterity for writing, slicing, chopping, and operating equipment.
• Ability to fit through 30-inch-wide openings.
• Ability to work irregular hours under pressure during busy periods.
• Bending, reaching, and walking frequently.
• Carrying trays of food products weighing up to 50 pounds for distances up to 30 feet.
• Lifting up to 50 pounds.
• Exposure to dish and cleaning chemicals.

Qualifications

• No prior experience required; basic skills in sanitation, safety, and customer service can be taught through in-house training.

Supervision

Receives direction and training from the Kitchen Manager or Manager on Duty regarding specific procedures and assignments.