Second Cook

Second CookLocation: Salt Lake AirportAdvertised Compensation: $20.00 to $21.50Summary: 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.Essential Functions:Follows 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 productsTastes products, follows menus, estimates food requirements, checks production and keeps records in order to accurately plan production requirements and requisition supplies and equipment as neededOperates a variety of kitchen equipment; measures and mixes ingredients; washes, peels, cuts and shreds fruits and vegetablesHandles organic and specialty ingredientsMaintains quality control for all products, including monitoring freshness of product dailyAcquires an intermediate level of knowledge of ingredient specifications and seasonal variabilityCoordinates food output with the other cooksCleans and sanitizes workstations and equipmentPractices excellent food safety and sanitation practices and complies with HACCP standardsStocks, dates, rotates and checks temperature of productFully understands the menu, ingredients and nutritional content, and is able to communicate that information clearly to customersReceives, stocks, moves and lifts food and beverage products and suppliesComplies with HMSHost and franchise policies as well as those of all applicable regulatory agencies including rules of the Airport AuthorityMinimum 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/experienceRequires intermediate level food knowledge pertaining to Soups, Sauces and PantryMust have proficient knife cutting skills, and have a full knowledge of dry and moist cooking principlesRequires food preparation skills and knowledge of HACCP standardsRequires working knowledge of a variety of kitchen equipment: grill, fryer, slicers, and ovensMust have proficient skills in handling organic and specialty ingredients and quality controlMust be able to adapt to changes in new menu items and cooking techniquesMust have the ability to work in a fast-paced environmentMust have the ability to complete multiple tasks/heavy volume under time constraintsMust have working knowledge of weights, measures and various cooking techniquesMust have good communication and customer service skillsRequires the ability to speak, read and comprehend instructions, short correspondence and policy documents, as well as converse comfortably and professionally with individualsRequires a working knowledge of restaurant control systems such as prep chart, pull charts, basic recipe conversionsMust maintain a professional appearance and demeanorRequires 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 functionsFrequently immerses hands in water and water diluted with chemical solutionsFrequently works in hot environmentEqual Opportunity Employer (EOE) Minority/Female/Disabled/Veteran (M/F/D/V) Drug Free Workplace (DFW)