Tournade Cook A

With a career at HMSHost, you really benefit We offer:Health, dental and vision insurance
Generous paid time off (vacation, flex or sick)
Holiday pay
Meal and Transportation Benefits
401(k) retirement plan with company match
Company paid life insurance
Tuition reimbursement
Employee assistance program
Training and exciting career growth opportunities
Referral program – refer a friend and earn a bonus
Summary The Tournade Cook is responsible for coordinating food production, preparation and presentation, and is
able to rotate through all food stations to ensure a high quality product is served to the customer. This
role will perform a variety of duties in the preparation and cooking of various food products. In addition,
this is a high-profile position in which communication with customers is imperative. The Tournade Cook is
responsible for communicating any potential problems to the manager on duty, providing the highest level
of service to customers and associates at all times, and performing all responsibilities as directed by
assigned management. This is a non-exempt position which reports to the Manager, Assistant Manager
or Operations Director, depending upon local requirements.Essential FunctionsFollows, and gives instructions for, recipes and/or product directions for preparing, seasoning, cooking, tasting, carving and serving food items which may include soups, meats vegetables, desserts and other food and beverage products
Tastes products, follows menus, estimates food requirements, checks production and keeps records in order to accurately plan production requirements and requisition supplies and equipment as needed
Handles organic and specialty ingredients
Speaks professionally and courteously with customers in regards to the product and brand
Maintains quality control for all products, including monitoring freshness of product daily
Acquires an in-depth understanding of ingredient specifications and seasonal variability
Coordinates food output with the other cooks
Cleans and sanitizes work stations and equipment
Practices excellent food safety and sanitation practices and complies with HACCP standards
Operates a variety of kitchen equipment; measures and mixes ingredients; washes, peels, cuts and shreds fruits and vegetables
Stocks, dates, rotates and checks temperature of product
Fully understands the menu, ingredients and nutritional content, and is able to communicate that information clearly to customers
Receives, stocks, moves and lifts food and beverage products and supplies
Complies with HMSHost and franchise policies as well as those of all applicable regulatory agencies including rules of the Airport Authority
Minimum Qualifications, Knowledge, Skills, and Work EnvironmentRequires minimum of 3-4 year(s) of closely related cooking experience, working in a high volume casual dining restaurant environment
Requires advanced food knowledge pertaining to Soups, Sauces and Pantry
Must have and be able to teach excellent knife cutting skills
Must have and be able to teach dry and moist cooking principles
Requires food preparation skills and knowledge of HACCP standards
Requires working knowledge of a variety of kitchen equipment; grill, fryer, slicers, and ovens
Must have exceptional skills in handling organic and specialty ingredients and quality control
Must be able to adapt to changes in new menu items and cooking techniques
Must have the skills to teach basic food and kitchen principles related to food handling and food handling systems, controls and food safety
Must have the skills and qualifications to teach second and third cooks in all aspects of the back of the house
Must have the ability to work in a fast-paced environment
Must have the ability to complete multiple tasks/heavy volume under time constraints
Must have working knowledge of weights, measures and various cooking techniques
Must have ability to set and organize all work areas in the kitchen such as cooks' service line and
preparation
Must have good communication and customer service skills
Requires the ability to speak, read and comprehend instructions, short correspondence and
policy documents, as well as converse comfortably and professionally with individuals
Must maintain a professional appearance and demeanor
Requires the ability to lift and/or move 40 lbs
Requires the ability to bend, twist and stand for extended periods of time to perform normal job
functions
Frequently immerses hands in water and water diluted with chemical solutions
Frequently works in hot environment
Equal Opportunity Employer (EOE)
Minority/Female/Disabled/Veteran (M/F/D/V)
Drug Free Workplace (DFW) Source: Hospitality Online

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