8-10+ years of progressive leadership experience in **credit union, banking, or financial services**
Strong expertise in **lending, recovery efforts, branch operations, and/or member service delivery**
Proven ability to lead teams and execute strategic initiatives
Experience using data and analytics to improve performance
Solid understanding of **regulatory compliance and risk management**
Collaborative leadership style with a commitment to **community impact**
Strong communication, relationship-building, and decision-making skills

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Restaurant Line Cook

Perkins Restaurant & Bakery - CyHawk Hospitality

Brookings, SD 57006

Onsite

Prepares menu items according to company policies, procedures, programs and performance standards.
Responsible for helping to maintain food costs and maintain cleanliness of the kitchen at all times.
Performs all duties to maximize guest satisfaction and quality of work environment as directed by Kitchen Manager or Manager on Duty.
Prepares Cooking Items
Reports to work well-groomed, in clean and proper uniform and at all times practices good person hygiene.
Uses, maintains and cleans all kitchen equipment, plus preparation and storage areas.
Stocks and rotates products on line to ensure they are within shelf life standards.
Has sufficient knowledge of recipes, menu items and prep procedures to ensure correct portioning, quality, cooking time and performance standards.
Prepares prep items according to guest request within company standards and following food safety and sanitation procedures.
Controls Food Cost
Ensures products are accurately portioned and ensures food products are prepared as specified by recipes.
Utilizes FIFO (first in first out) standards when preparing items.
Maintains Cleanliness
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 throughout the shift
"Clean as you go" throughout the shift
Understands OSHA requirements and health department standards
Cleans all equipment on line and other areas as directed by the Kitchen manager or Manager on duty.
Anticipates, identifies and corrects system breakdowns to achieve maximum guest satisfaction.
Communicates with Manager on Duty and coworkers regarding product/service deficiencies, equipment, safety problems. Etc.
Keeps General Manager and Manager on Duty informed of problems and/or issues and proposes alternative solutions for consideration.
Assists Team Members
Preps items according to recipes and procedures
Assists dishwasher with washing and restocking dishes, pots, pans and utensils
Assist front of house staff with cleanliness of dining room
Provides guest service by communicating and cooperating with the front of house staff.