Restaurant Prep Cook-Perkins Restaurant & Bakery

Job Description

Job Title: Restaurant Prep Cook

Company: Perkins Restaurant & Bakery

Location: Avon, OH

Pay: $15 – 17 per hour

AI Pay Analysis: The hourly rate of $15 – $17 for a Restaurant Prep Cook in Avon, OH, falls within the typical range for this position, especially in suburban areas where the cost of living is moderate. As of my last knowledge update, the national average for prep cooks often hovers around $14 to $18 per hour, depending on experience and location. Given that Avon is near Cleveland, a city with a slightly higher demand for restaurant services, this pay rate is competitive and aligns with industry standards, especially for entry to mid-level positions. However, factors like the establishment type (fast-casual vs. fine dining) and benefits offered could influence competitiveness further.

Job description:

Benefits:

• Employee discounts
• Flexible schedule
• Training and development opportunities

At Perkins Restaurant & Bakery, our team members are an integral part of the Perkins extended family and the communities we serve. You will play a key role in creating memorable experiences for our guests and transforming everyday meals into something extraordinary. With a long history of success driven by our commitment to achieving 100% guest satisfaction, we invite you to join a company that values career growth and has a proven track record of success. We respect and celebrate the unique talents, creativity, and individual differences of our employees, leveraging our collective strengths to achieve success as a team.

Summary of Position

As a member of our kitchen team, you will prepare menu items in accordance with company policies, procedures, and performance standards. You will also help maintain food costs and ensure a clean kitchen environment at all times. Your role is critical in maximizing guest satisfaction and upholding the quality of our work environment as directed by the Kitchen Manager or Manager on Duty.

Position Activities and Tasks

• Prepare cooking items in line with company standards.
• Arrive at work well-groomed, in a clean and proper uniform, consistently practicing good personal hygiene.
• Operate, maintain, and clean all kitchen equipment, as well as preparation and storage areas.
• Stock and rotate products to ensure adherence to shelf life standards.
• Demonstrate knowledge of recipes, menu items, and preparation procedures to ensure accurate portioning and quality.
• Prepare items according to guest requests while adhering to company standards, food safety, and sanitation practices.
• Control food costs by ensuring proper portion sizes and recipe specifications.
• Utilize FIFO (first in, first out) standards when preparing items.
• Maintain cleanliness in the kitchen, prep areas, coolers, and storage zones.
• Follow established safety protocols concerning food handling, rotation, and storage.
• Conduct periodic line sweeps throughout your shift.
• Employ a "clean as you go" approach during the shift.
• Understand OSHA requirements and health department standards.
• Clean all equipment and areas as directed by the Kitchen Manager or Manager on Duty.
• Anticipate, identify, and resolve operational breakdowns to ensure maximum guest satisfaction.
• Communicate effectively with the Manager on Duty and coworkers regarding any deficiencies in products or services, or safety concerns.
• Keep the General Manager and Manager on Duty informed about issues, while proposing alternative solutions for consideration.

Assist Team Members

• Prepare items following recipes and procedures.
• Aid dishwashers in washing and restocking dishes, pots, pans, and utensils.
• Support front-of-house staff in maintaining the cleanliness of the dining area.
• Provide excellent guest service through collaboration with the front-of-house team.

Physical Requirements/Environment/Working Conditions

• Extensive standing and walking for up to 8 hours.
• Visual acuity to perceive distance (20 feet) and close range (12 inches).
• Clear communication abilities.
• Exposure to various temperatures and substances in the kitchen environment.
• Capability to reach heights of approximately 6 feet and depths of 2.5 to 3 feet.
• High mobility and flexibility in the workspace.
• Strong time management skills.
• Ability to read, write, and perform basic arithmetic operations.
• Dexterity for writing, slicing, chopping, and operating equipment.
• Ability to navigate through openings that are 30 inches wide.
• Ability to work irregular hours and withstand pressure during peak times.
• Physical tasks may include bending, reaching, and walking.
• Ability to carry trays of food products weighing about 50 pounds over distances up to 30 feet.
• Capability to lift weights up to 50 pounds.
• Exposure to dishwashing and cleaning chemicals.

Supervision Received

Direction and training will be provided by the Kitchen Manager or Manager on Duty, detailing specific procedures and assignments.

Knowledge and Skill Required

Basic skills related to sanitation, safety, and customer service can be acquired through in-house training.

Experience Required

No prior experience necessary.

Disclaimer

This position description is intended as an accurate reflection of the primary job elements essential for making decisions related to job performance, employee development, and compensation. It is not intended to encompass all responsibilities, skills, efforts, or working conditions associated with the job. The incumbent may be required to perform other duties as assigned.

Job Posting Date: Mon, 02 Jun 2025 03:32:58 GMT

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