Airport Kitchen Cook: High-Volume, HACCP Expert

Avolta AG; Phoenix (AZ); On-site; USD 27,000 - 39,000; Full time

Benefits offered by this job

Health insurance

Dental and vision insurance

Paid time off

Holiday pay

Meal and Transportation Benefits

401(k) retirement plan with company

Company paid life insurance

Tuition reimbursement

Employee assistance program

Training and career growth

Referral program

Job summary

HMSHost, at Phoenix Airport F&B, is hiring a Cook responsible for preparing cooked foods across Fry, Flat Top Griddle, Pantry, and eggs, coordinating with the manager and servers to ensure timely service and top quality. This non-exempt role requires following recipes, maintaining safety standards, and supporting a busy, high-volume operation.

Essential duties include equipment operation, measuring ingredients, inventory checks, sanitation, and HACCP compliance.

Qualifications

• Minimum 1 year of cooking experience, high-volume setting preferred.
• Knowledge of HACCP and food safety practices.
• Ability to follow recipes and station procedures.
• Strong communication with team and managers.
• Physical ability to lift up to 40 pounds and stand long periods.

Responsibilities

• Follow recipes and cook foods for multiple stations (Fry, Flat Top, Pantry, eggs).
• Communicate ticket times and potential problems to the manager and servers.
• Maintain high quality of service and food safety standards.
• Operate kitchen equipment and manage supplies as needed.
• Clean and sanitize stations and equipment; rotate stock and check temps.

Skills

Food preparation

HACCP knowledge

High-volume kitchen

Communication skills

Lifting capability

Job description

HMSHost, at Phoenix Airport F&B, is hiring a Cook responsible for preparing cooked foods across Fry, Flat Top Griddle, Pantry, and eggs, coordinating with the manager and servers to ensure timely service and top quality. This non-exempt role requires following recipes, maintaining safety standards, and supporting a busy, high-volume operation.

Essential duties include equipment operation, measuring ingredients, inventory checks, sanitation, and HACCP compliance.