Click the Facebook, Google+ or LinkedIn icons to share this job with your friends or contacts. Click the Twitter icon to tweet this job to your followers. Click the link button to view the URL of the job, which then can be copied and pasted into an e-mail or other document.
Urbana, IL 61801
Lead CookinUrbana, ILatPerkins Restaurants
ApplyNot ready to Apply?
+ Employee Type:
+ Job Type:
Restaurant – Food Service
+ Date Posted:
Perkins and Marie Callender’s History
Perkins & Marie Callender’s Inc. operates two restaurant concepts. Perkins Restaurant and Bakery is a full-service family dining restaurant that serves a wide variety of high quality, moderately-priced, breakfast, lunch and dinner entrees. Marie Callender’s Restaurant and Bakery is a mid-priced, casual-dining restaurant that specializes in the sale of pies and other bakery items. The company also has a bakery goods manufacturing division, Foxtail Foods, which manufactures pies, pancake mix, cookie doughs, and muffin batters for in-store bakeries and third party customers.
Founded in 1958, Perkins is the leading operator and franchisor of nearly 500 full-service family dining restaurants located primarily in the Midwest, Florida and Pennsylvania.
Fifty years after its beginning as a single pancake house in Ohio, Perkins continues to offer guests personalized service and high quality food at a great value.
• The Perkins system includes 163 company-owned and operated restaurants and 320 franchised units. More than 50% of Perkins Restaurants are located in Minnesota, Pennsylvania, Ohio, Florida and Wisconsin.
• The Company and its franchisees employ approximately 25,000, encompassing both full and part time positions.
• Core menu items at Perkins include its famous pancakes, unique premium omelettes, juicy USDA choice steaks, salads, and signature melt sandwiches. Perkins menu development and innovation ensures that all product offerings recognize and address consumers changing tastes and preferences.
• Perkins in-store bakeries provide a unique point of difference for the restaurant chain, serving a mouth-watering selection of premium freshly baked Mammoth Muffins, cookies, cakes, pies, cheesecakes and specialty pastries each and every day.
Founded in 1948, Marie Callender’s, which dominates California and the southwest, operates 92 company and 42 franchised restaurants.
Marie Callender’s was established when Marie’s great cooking and passion for making delicious pies inspired her to bake pies for local restaurants. Marie and her family sold their car for $700 and used the money to pay for one month’s rent on a reconverted World War II army Quonset hut and down payment on a small oven, refrigerator, rolling pin and kitchen tools. Marie’s pies quickly became a hit and she went from baking 10 pies to 40 pies a day.
Marie and her family opened their first restaurant on Orange, Calif. At first, only Marie’s pies were served, but eventually her classic and traditional food entrées were discovered.
As of 2008, with over 135 restaurants in 10 states, we’re proud to celebrate 60 years of tradition inspired by Marie.
The combination of the Perkins Restaurant & Bakery chain with Marie Callender’s occurred in May 2006.
Job DescriptionLead CookSUMMARY OF POSITION:
Oversees day-to-day kitchen operations and follows an established production schedule. Performs all duties to maximize guest satisfaction and a quality work environment as directed by Manager on Duty.
POSITION ACTIVITIES AND TASKS:
+ Ensures that food safety regulations are followed.
+ Maintains food and equipment inventories.
+ Reports to work well groomed, in a clean and proper uniform, and at all times practices good personal hygiene.
+ Uses, maintains, and cleans all kitchen line equipment, preparation and storage areas.
+ Stocks and rotates products on cooking line.
+ Has sufficient knowledge of cooking stations, menu items and prep procedures to ensure correct portioning, quality, cooking time and performance standards.
+ Cooks and prepares menu items according to guest request within company standards and following food safety and sanitation procedures.
+ Monitors and oversees food temperatures during hot and cold handling to reduce the incidence of risk factors known to cause food borne illness.
+ Anticipates, identifies and corrects system breakdowns to achieve maximum guest satisfaction.
+ Communicates with the Manager on Duty and coworkers regarding product/service deficiencies equipment, safety problems, etc.
Job RequirementsLead CookPHYSICAL REQUIREMENTS:
+ Continuous standing.
+ Exposure to heat, steam, smoke, cold.
+ Reaching heights of approximately 6 feet and depth of 2 1/2 – 3 ft.
+ Must have high level of mobility/flexibility in space provided.
+ Must be able to fit through openings 30’ wide.
+ Must be able to work irregular hours under heavy pressure/stress during busy times.
+ Lifting up to 50 pounds for a distance up to 30 feet.
+ Receives direction and training from the Manager on Duty as to specific procedures and assignments.
KNOWLEDGE AND SKILL REQUIRED:
+ Basic skills such as sanitation, safety, and customer service can be taught through in-house training.