Second Cook
4 weeks ago
Generous paid time off (vacation, flex or sick)
Holiday pay
Meal and Transportation Benefits
*401(k) retirement plan with company match or Pension
*Company paid life insurance
*Tuition reimbursement
Employee assistance program
Training and exciting career growth opportunities
Referral program – refer a friend and earn a bonus
*Benefits may vary by position so ask your recruiter for details.Summary
The Second Cook is responsible for 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. The Second 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.
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
Operates a variety of kitchen equipment; measures and mixes ingredients; washes, peels, cuts and
shreds fruits and vegetables
Handles organic and specialty ingredients
Maintains quality control for all products, including monitoring freshness of product daily
Acquires an intermediate level of knowledge 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
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 Environment Requires 2-3 years of closely related culinary experience, working in a high volume casual dining
restaurant environment or similar position/experience
Requires intermediate level food knowledge pertaining to Soups, Sauces and Pantry
Must have proficient knife cutting skills, and have a full knowledge of 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 proficient 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 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 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
Requires a working knowledge of restaurant control systems such as prep chart, pull charts, basic recipe
conversions
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: HMSHost
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