Restaurant Cook (Seasonal)

Second Cook

$20.00 to $21.50 per hour

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

• Health, dental and vision insurance
• Generous paid time off (vacation, flex or sick)
• Holiday pay
• Meal and Transportation Benefits
• 401(k) retirement plan with company match
• Company paid life insurance
• Tuition reimbursement
• Employee assistance program
• Training and exciting career growth opportunities
• Referral program refer a friend and earn a bonus

Benefits may vary by position so ask your recruiter for details.

Summary:

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 products

Tastes products, follows menus, estimates food requirements, checks production and keeps records in order to accurately plan production requirements and requisition supplies and equipment as needed

Operates a variety of kitchen equipment; measures and mixes ingredients; washes, peels, cuts and shreds fruits and vegetables

Handles organic and specialty ingredients

Maintains quality control for all products, including monitoring freshness of product daily

Acquires an intermediate level of knowledge of ingredient specifications and seasonal variability

Coordinates food output with the other cooks

Cleans and sanitizes workstations and equipment

Practices excellent food safety and sanitation practices and complies with HACCP standards

Stocks, dates, rotates and checks temperature of product

Fully understands the menu, ingredients and nutritional content, and is able to communicate that information clearly to customers

Receives, stocks, moves and lifts food and beverage products and supplies

Complies with HMSHost and franchise policies as well as those of all applicable regulatory agencies including rules of the Airport Authority

Minimum 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/experience

Requires intermediate level food knowledge pertaining to Soups, Sauces and Pantry

Must have proficient knife cutting skills, and have a full knowledge of dry and moist cooking principles

Requires food preparation skills and knowledge of HACCP standards

Requires working knowledge of a variety of kitchen equipment: grill, fryer, slicers, and ovens

Must have proficient skills in handling organic and specialty ingredients and quality control

Must be able to adapt to changes in new menu items and cooking techniques

Must have the ability to work in a fast-paced environment

Must have the ability to complete multiple tasks/heavy volume under time constraints

Must have working knowledge of weights, measures and various cooking techniques

Must have good communication and customer service skills

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

Requires a working knowledge of restaurant control systems such as prep chart, pull charts, basic recipe conversions

Must maintain a professional appearance and demeanor

Requires 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 functions

Frequently immerses hands in water and water diluted with chemical solutions

Frequently works in hot environment

Equal Opportunity Employer (EOE) Minority/Female/Disabled/Veteran (M/F/D/V) Drug Free Workplace (DFW)

White Horse Spirits & Kitchen Concourse A HMSHost at Salt Lake City International Airport Salt Lake City, UT

HMSHost