Airport Cook: High-Volume Kitchen, HACCP & Growth

Avolta (old); Washington (District of Columbia); On-site; USD 24,000 - 35,000; Full time

Benefits offered by this job

Health insurance

Dental insurance

Vision insurance

Paid time off

Holiday pay

Meal benefit

Transportation benefits

401(k) match

Employee assistance program

Training growth

Referral bonus

Job summary

HMSHost is seeking a Cook at Dulles International to proficiently prepare foods across Fry, Flat Top, Pantry and eggs, while communicating ticket timing and potential issues to the on‑duty manager. This non-exempt role emphasizes high-quality service for customers and staff at all times.

Responsibilities include following recipes, forecasting production needs, maintaining sanitation per HACCP standards, operating kitchen equipment, and keeping accurate production records.

Qualifications

• Requires food preparation skills and knowledge of HACCP standards.
• Minimum 1 year of related cooking experience; high-volume casual dining experience preferred.
• Knowledge of soups, sauté, broiler, fry, and pantry operations.
• Ability to read and follow instructions and communicate with customers.
• Able to lift up to 40 pounds and stand for long periods.
• Frequent exposure to water and cleaning chemicals; use of sharp knives and hot plates.

Responsibilities

• Follows recipes and prepares foods per directions for soups, meats, vegetables, desserts and other items.
• Estimates quantities, plans production, and requisitions supplies.
• Cleans and sanitizes work stations and equipment.
• Adheres to HACCP food safety standards.
• Operates kitchen equipment and measures ingredients.
• Stocks, dates, rotates, and checks product temperatures.

Skills

Food preparation

Food safety HACCP

High-volume cooking

Knife handling

Team communication

Job description

HMSHost is seeking a Cook at Dulles International to proficiently prepare foods across Fry, Flat Top, Pantry and eggs, while communicating ticket timing and potential issues to the on‑duty manager. This non-exempt role emphasizes high-quality service for customers and staff at all times.

Responsibilities include following recipes, forecasting production needs, maintaining sanitation per HACCP standards, operating kitchen equipment, and keeping accurate production records.