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Cooks | Join Our Twisted Rooster Team

Are you looking to develop your culinary experience with opportunities to grow and advance?

Our company:
Inspired by Opportunity, Success through Service.
In addition to owning over 170 Wendy’s Restaurants in eight states, Meritage Hospitality Group also owns and operates four Michigan-based Casual Dining concepts including Twisted Rooster, Crooked Goose, Freighters Eatery & Taproom and our newest concept, Wheelhouse Kitchen & Cocktails.

At
Twisted Rooster, our teams take pride in working for a company dedicated to the Commit to the Mitt philosophy by using local suppliers whenever possible. While our culinary teams combine the freshest local ingredients and bold flavors to serve guests a tasty made from scratch twist on classic American fare, our service teams strive to provide „Uncommon Hospitality, by treating guests, teammates and communities like friends and family.

We are expanding our Casual Dining Division and always seeking service-driven, energetic
Cooks to join our team.
We have 3 Twisted Rooster locations in Michigan, please read below to learn how you can grow with us!

POSITION SUMMARY

Cooks are responsible for food production and preparation in addition to a la carte cooking according to company guidelines and standards. We have 3 levels of Cooks with training opportunities for entry-level Cooks to advance and receive merit increases toward
Cook level 2 and 3, and opportunities for our level 3 Cooks to work toward salaried positions including
Kitchen Manager, Sous Chef and Executive Chef.

Job Title: Cook 1, 2 and 3 (depending on education and experience)
Reports to: Executive Chef, Kitchen Manager,
General Manager and/or Assistant General Manager
Location:
Grand Rapids, Belleville and Chesterfield,
Michigan
Education: High School Diploma or equivalent experience. Culinary degree or equivalent experience required for level 3 Cooks
Experience:
High volume Steakhouse Broiler Cooks must have expertise in cooking steak to temperature using a drawer broiler

Cook 1 – We are willing to train.

Cook 2 – Must have
Cook 1 experience.
Cook 3 – Must have Cook 1 and 2 experience and ability to obtain
Food Handler Card.

Skills:
All Cooks must have the ability to speak, read and comprehend instructions and policies in English, and maintain positive communication with customers and coworkers
Compensation: Hourly pay, flexible shifts, meal discounts, free uniform, culinary training, and fast-paced work environment in a local favorite restaurant brand!
Growth potential: After reaching Cook 3 level, our Cooks can work toward Sous Chef and Kitchen Manager roles

ESSENTIAL RESPONSIBILITIES:

COOK 1

* Perform basic knife skills (i.e. slice, dice, julienne) in the preparation and production of food items.
* Prepare and produce items according to established standards in kitchens as assigned.
* Clean and organize walk-in coolers, food production areas, equipment, and general kitchen areas.
* Provide support to the front line, following guidelines provided by Management team.
* Properly and safely store food and chemicals.
* Perform according to HACCP, OSHA and sanitation guidelines.
* Perform other duties as assigned.

COOK 2
* Perform the following cooking procedures in outlet kitchens: sauté, grilling, and roasting.
* Prepare and produce baked goods and pastry items according to established standards in pastry kitchens, as assigned.
* Perform basic to more advanced knife skills (i.e. slice, julienne, dice, batonnet, tourne) in the preparation and production of food items.
* Clean and organize walk-in coolers, food production areas, equipment and general kitchen areas.
* Read tickets from the printer and produce product as described by Manager and as shown in information books provided.
* Provide support to the front line, following guidelines provided by Management team.
* Perform according to HACCP, OSHA and sanitation guidelines.
* Properly and safely store food and chemicals.
* Perform other duties as assigned.

COOK 3
* Perform the following cooking procedures in the outlet kitchen: Sautee, Braising, Wood Fire Grilling, Fry, Blanching, Emulsifying, Flat Bread Oven baking, Poaching, and Steaming.
* Perform the following baking procedures in the pastry kitchen: baking, measuring, tempering and proofing.
* Perform advanced knife skills (i.e. roll cut, brunoise, macedoine) in the preparation and production of food items.
* Communicate timing with other stations to ensure all food is ready at the same time for each order.
* Ensure accurate delivery of food in banquets.
* Produce food according to recipe cards and established plate presentations.
* Clean and organize walk-in coolers, food production areas, equipment and general kitchen areas.
* Provide support to the front line, following guidelines provided by Management team.
* Perform according to HACCP, OSHA and sanitation guidelines.
* Ability to work at each station in the kitchen.
* Perform other duties as assigned.

WORKING CONDITIONS

Working in the Back of House, primarily at food preparation stations, cleaning stations, as well as stocking and organizing coolers and freezer.
This role will require the ability to handle physical demands of the job including long periods of standing, walking, bending, and lifting/carrying over
25lbs.

HOW TO APPLY: Click on the APPLY NOW button and be sure to attach your work experience or resume.
Please introduce yourself in the cover letter box by telling us why you want this role with us.
We look forward to hearing you!

Meritage Hospitality Group is an Equal Opportunity Employer

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