Third Cook

Third CookLocation: Atlanta AirportAdvertised Compensation: $18.10 to Third Cook 513200Summary: The Third 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 Third 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 neededMeasures 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 a working knowledge of ingredient specifications and seasonal variabilityCoordinates food output with the other cooksCleans and sanitizes work stations 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 suppliesMinimum Qualifications, Knowledge, Skills, and Work Environment:Requires 1-2 years of culinary experience; experience working in a high volume casual dining restaurant environment preferredRequires introductory level food knowledgeMust have basic level of knife cutting skillsMust have fundamentals of dry and moist cooking methodsRequires food preparation skills and knowledge of HACCP standardsRequires working knowledge of a variety of kitchen equipment such as grill, fryer, oven, and slicerMust have basic level skills in handling basic food groupsMust 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 individualsMust maintain a professional appearance and demeanorRequires the ability to lift and/or move 40 lbsRequires 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 environmentAvalta, including Dufry, HMSHost Corporation, Hudson, and affiliates ("the Company"), is an equal opportunity employer. It is the Company's policy to ensure equal employment opportunity in all aspects of employment and to comply with anti-discrimination laws and regulations. The Company prohibits discrimination and harassment of any type and provides equal opportunities to applicants and team members without regard to actual or perceived race, color, creed, age, religion, sex or gender (including pregnancy, childbirth, related medical conditions and lactation), gender identity or gender expression (including transgender status), sexual orientation, national origin, disability, military service and veteran status, ancestry, citizenship status, marital status, protected medical condition as defined by applicable state or local law, genetic information, or any other basis protected by applicable federal, state or local laws and ordinances (referred to as "protected characteristics").