Cook III

Newrest is looking for a Cook that will be responsible for prepping and cooking the meals for one of the main airlines at the George Bush International Airport. This person will be cooking with a globally renowned company.

Sign-on Bonus $1000.00

***MUST BE FLEXIBLE TO WORK ANY SHIFT BASED ON OPERATIONAL NEEDS, INCLUDING OVERNIGHT SHIFTS***

Essential Duties

A Cook is responsible for preparing food items in accordance with recipes and established standards in accordance with Newrest effort to deliver outstanding service and financial profitability.

• Ensure the preparation station and the kitchen are set up and stocked
• Prepare food for service such as chopping vegetables, cutting meat, and preparing sauces
• Report to the chef and follow instructions
• Clean prep areas and take care of leftovers.

• Stock inventory and supplies appropriately.
• Cook menu items with the support of the kitchen staff

• Prep food items for service on a daily basis according to designated recipes and quality standards
• Maintain cleanliness and always comply with food sanitation standards
• Ensure knowledge of menu and all food products
• Stock and maintain designated food station(s)
• Practice correct food handling and food storage procedures according to federal, state, local and company regulations
• Prepare requisitions for supplies and food items, as needed
• Keep stations clean, organized, and fresh daily
• Takes proper care of ranges, ovens, broilers, fryers, griddles, utensils and other equipment

Cook II, you would be responsible for preparing cold food items in accordance with Newrest's continuing effort to deliver outstanding service and financial profitability.

• Successfully complete all duties and responsibilities of the Cook I
• Prepare cold food items including, but not limited to, salads, fruits, dressings, fish items and appetizers, according to designated recipes and quality standards
• Maintain cleanliness and always comply with food sanitation standards
• Ensure knowledge of menu and food products
• Stock and maintain designated food stations(s)
• Practice correct food handling and food storage procedures according to federal, state, local and company regulations
• Takes proper care of ranges, ovens, broilers, fryers, griddles, utensils, and other equipment
• Maintain efficient standards of operation and time preparation periods to meet service schedules.
• May be required to assist in the setting up, serving and cooking of menu items required for special functions, catered events.

May be required to butcher meats, fish and poultry for portioning and production.
A Cook III is responsible for preparing, maintaining, and monitoring quality control for hot food items.

• Successfully be able to complete all duties and responsibilities of the Cook I and II
• Prepare, maintain, and monitor quality control for hot food items including, but not limited to, meat, fish, fowl, sauces, stocks, and seasonings.
• Prepare food items according to designated recipes and quality standards.
• Maintain cleanliness and always comply with food sanitation standards.
• Takes proper care of ranges, ovens, broilers, fryers, griddles, utensils, and other equipment.
• Visually inspects, selects and uses only the freshest fruits, vegetables, meats and other food products of the highest standard in the preparation of all menu items.
• Reads and employs math skills for following recipes. Able to prepares requisition for supplies and food items for production in workstation.

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