Restaurant 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. We value teamwork, respect individual differences, and foster career growth in a supportive environment.

Responsibilities

• Prepares menu items according to company policies, procedures, and performance standards.
• Helps maintain food costs and ensures cleanliness of the kitchen at all times.
• Reports to work well-groomed, in clean uniform, and practices good personal hygiene.
• Uses, maintains, and cleans all kitchen equipment, preparation, and storage areas.
• Stocks and rotates products on the line to ensure they meet shelf-life standards.
• Prepares cooking and prep items according to recipes, ensuring correct portioning, quality, and adherence to food safety and sanitation procedures.
• Ensures products are accurately portioned and prepared as specified by recipes.
• Follows FIFO (first in, first out) standards when preparing items.
• Maintains cleanliness of the kitchen, prep areas, coolers, and storage areas.
• Follows proper safety procedures and policies concerning food handling, rotation, and storage.
• Conducts line sweeps and practices "clean as you go" throughout the shift.
• Understands OSHA requirements and health department standards.
• Cleans all equipment and areas as directed by the Kitchen Manager or Manager on Duty.
• Anticipates, identifies, and corrects system breakdowns to maximize guest satisfaction.
• Communicates with the Manager on Duty and coworkers regarding product/service deficiencies, equipment, or safety problems.
• Keeps the General Manager and Manager on Duty informed of issues and proposes solutions.
• Assists team members with prep items, dishwashing, restocking, and maintaining dining room cleanliness.
• Provides guest service by cooperating with front-of-house staff.

Requirements

• Extensive standing and walking for up to 8 hours.
• Ability to see at a distance (20 feet), at close range (12 inches), and distinguish shapes with 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 level of mobility and flexibility in tight spaces.
• Time management skills.
• Ability to read, write, and perform basic addition/subtraction calculations.
• Ability to control and use fingers for writing, slicing, chopping, and operating equipment.
• Ability to fit through openings 30” wide.
• Ability to work irregular hours under pressure during busy times.
• Bending, reaching, and walking.
• 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 such as 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.