Airport Line Cook – All Stations & Growth

Avolta (old); Chicago (IL); On-site; USD 26,000 - 42,000; Full time

Benefits offered by this job

Health insurance

Paid time off

Holiday pay

Meal and transportation benefits

401(k) with company match

Employee assistance program

Training and career growth

Referral program

Job summary

HMSHost at Chicago O'Hare Airport is seeking a Cook to prepare cooked foods across Fry, Flat Top Griddle, Pantry and eggs, while communicating ticket times and any issues to the manager on duty and servers to ensure top service. This non-exempt position reports to the Store Manager, Assistant Store Manager, or General Manager depending on local requirements.

The role requires at least 1 year of cooking experience in a high-volume casual dining setting, strong HACCP knowledge, and the

Qualifications

• Requires food preparation skills and knowledge of HACCP standards.
• Minimum 1 year of related cooking experience in high-volume casual dining.
• Experience with soups, sauté, broiler, fry and pantry.
• Ability to read instructions and communicate with customers.
• Able to lift up to 40 pounds.
• Stand and perform kitchen tasks in hot environment.

Responsibilities

• Follow recipes and prepare food items for services.
• Estimate production and requisition supplies as needed.
• Clean and sanitize stations and equipment.
• Maintain HACCP sanitation practices.
• Operate kitchen equipment and prep ingredients.
• Rotate and date stock and check temperatures.

Skills

Food preparation

HACCP knowledge

Cooking in high volume

Customer service

Job description

HMSHost at Chicago O'Hare Airport is seeking a Cook to prepare cooked foods across Fry, Flat Top Griddle, Pantry and eggs, while communicating ticket times and any issues to the manager on duty and servers to ensure top service. This non-exempt position reports to the Store Manager, Assistant Store Manager, or General Manager depending on local requirements.

The role requires at least 1 year of cooking experience in a high-volume casual dining setting, strong HACCP knowledge, and the