Cook

With a career at HMSHost, you really benefit! We Offer

Health, dental and vision insuranceGenerous paid time off (vacation, flex or sick)Holiday payMeal and Transportation Benefits*401(k) retirement plan with company match*Company paid life insurance*Tuition reimbursementEmployee assistance programTraining and exciting career growth opportunitiesReferral program - refer a friend and earn a bonus*Benefits may vary by position so ask your recruiter for details.

Required.
Summary:


The Cook is responsible for preparing cooked foods, and must be able to perform all station functions of Fry, Flat Top Griddle, Pantry, and cooking eggs; communicating ticket times and potential problems to the manager on duty and servers as necessary; providing the highest quality of service to customers and associates at all times; performs all other responsibilities as directed by the business or as assigned by management. This is a non-exempt position.


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 products


• Tastes products, follow menus, estimate food requirements, check production and keep records in order to accurately plan production requirements and requisition supplies and equipment as needed


• 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


Minimum Qualifications, Knowledge, Skills, and Work Environment:


• Requires food preparation skills and knowledge of HACCP standards


• Requires a minimum of 1 year of closely related cooking experience, work experience in high volume and casual dining restaurant environment preferred


• Requires food knowledge pertaining to Soups, Sauté, Broiler, Fry, and Pantry


• Requires the ability to speak, read and comprehend instructions, short correspondence and policy documents, as well as converse comfortably with customers


• Requires the ability to lift and/or move up to 40 pounds


• Requires the ability to bend, twist, and stand to perform normal job functions


• Frequently immerses hands in water and water diluted with chemical solutions


• Frequently works with sharp knives, utensils, and hot plates


• Frequently works in hot environment


Summary:


The Cook is responsible for preparing cooked foods, and must be able to perform all station functions of Fry, Flat Top Griddle, Pantry, and cooking eggs; communicating ticket times and potential problems to the manager on duty and servers as necessary; providing the highest quality of service to customers and associates at all times; performs all other responsibilities as directed by the business or as assigned by management. This is a non-exempt position.


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 products

• Tastes products, follow menus, estimate food requirements, check production and keep records in order to accurately plan production requirements and requisition supplies and equipment as needed

• 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
  Minimum Qualifications, Knowledge, Skills, and Work Environment:
• Requires food preparation skills and knowledge of HACCP standards

• Requires a minimum of 1 year of closely related cooking experience, work experience in high volume and casual dining restaurant environment preferred

• Requires food knowledge pertaining to Soups, Sauté, Broiler, Fry, and Pantry

• Requires the ability to speak, read and comprehend instructions, short correspondence and policy documents, as well as converse comfortably with customers

• Requires the ability to lift and/or move up to 40 pounds

• Requires the ability to bend, twist, and stand to perform normal job functions

• Frequently immerses hands in water and water diluted with chemical solutions

• Frequently works with sharp knives, utensils, and hot plates

• Frequently works in hot environment
  
  
  Equal Opportunity Employer (EOE) Minority/Female/Disabled/Veteran (M/F/D/V) Drug Free Workplace (DFW)