Prep Cook/Line Cook

Prep Cook/Line CookAt Tailwind Hospitality, we believe the journey should be just as good as the destination. Headquartered in Wilmington, North Carolina, and operating over 160 locations across 60+ airports and transit stations nationwide, we are a passionate team dedicated to making travel a little brighter, one guest at a time. Whether it's a traveler relaxing over a leisurely meal before a long flight or a busy passenger needing a friendly smile and a quick grab-and-go coffee, our team is here to make them feel right at home.The Prep Cook/Line Cook plays a vital role in the kitchen by ensuring that all ingredients and dishes are prepared efficiently and to the highest quality standards. This position is responsible for supporting the culinary team in delivering exceptional dining experiences by maintaining cleanliness, organization, and timely preparation of food items. The role requires a strong attention to detail and the ability to work effectively in a fast-paced environment while adhering to food safety and sanitation guidelines. The Prep Cook/Line Cook collaborates closely with chefs and kitchen staff to execute menu items accurately and consistently. Ultimately, this position contributes to the smooth operation of the kitchen and the overall satisfaction of guests.Minimum Qualifications:High school diploma or equivalent.Basic knowledge of food preparation techniques and kitchen equipment.Ability to work in a fast-paced environment and stand for extended periods.Understanding of food safety and sanitation standards.Strong communication skills and ability to work as part of a team.Preferred Qualifications:Previous experience as a prep cook or line cook in a restaurant or food service setting.Culinary school training or relevant certification.Knowledge of various cooking methods and cuisines.Ability to multitask and manage time effectively during busy service hours.Experience with inventory and supply management.Responsibilities:Prepare ingredients by washing, chopping, and measuring according to recipes and kitchen standards.Cook menu items on the line under the supervision of the head chef or sous chef, ensuring quality and presentation standards are met.Maintain cleanliness and organization of the kitchen workstations, including proper storage of food and supplies.Assist in inventory management by monitoring stock levels and reporting shortages or spoilage.Follow all food safety and sanitation regulations to ensure a safe working environment.Skills:The required skills such as food preparation, knife handling, and knowledge of sanitation practices are essential for daily tasks like chopping vegetables, portioning ingredients, and maintaining a clean workspace. Communication and teamwork skills enable effective coordination with chefs and other kitchen staff to ensure timely and accurate dish preparation. Preferred skills like multitasking and familiarity with diverse cooking techniques enhance the ability to manage multiple orders simultaneously and contribute creatively to menu execution. Time management skills help maintain efficiency during peak hours, ensuring that food quality and service speed meet customer expectations. Overall, these skills combine to support a productive kitchen environment focused on delivering high-quality meals.Anytime from 3:30 to 9:30 start and 2:00 to End of Day