Airport Line Cook — High-Volume, HACCP Savvy

Dufry; Chicago (IL); On-site; USD 26,000 - 41,000; Full time

Benefits offered by this job

Health insurance

Dental insurance

Vision insurance

Paid time off

Holiday pay

Meal benefits

Transportation benefits

401(k) company match

Life insurance

Tuition reimbursement

Employee assistance program

Training and career growth

Referral bonus

Job summary

HMSHost is seeking a Cook at the Chicago Airport location to prepare cooked foods and support all station functions, including Fry, Flat Top Griddle, Pantry, and eggs. You will communicate ticket times to managers and servers while upholding the highest service standards for customers and colleagues.

This is a non-exempt role reporting to the Store Manager or GM as required. Responsibilities include following recipes, estimating production needs, maintaining cleanliness, and ensuring HACCP food

Qualifications

• Requires food preparation skills and knowledge of HACCP standards.
• Minimum 1 year of related cooking experience in high-volume, casual dining environments preferred.
• Ability to read and comprehend instructions and communicate with customers.

Responsibilities

• Follows recipes and prepares a variety of foods and beverages.
• Maintains production planning, inventories, and equipment cleanliness.
• Ensures food safety practices and HACCP standards are followed.
• Operates kitchen equipment and assists in station preparation as needed.
• Supports team to deliver high quality service at all times.

Skills

Food prep

HACCP knowledge

Safety conscious

Ability to lift 40 lb

Communication with team

Job description

HMSHost is seeking a Cook at the Chicago Airport location to prepare cooked foods and support all station functions, including Fry, Flat Top Griddle, Pantry, and eggs. You will communicate ticket times to managers and servers while upholding the highest service standards for customers and colleagues.

This is a non-exempt role reporting to the Store Manager or GM as required. Responsibilities include following recipes, estimating production needs, maintaining cleanliness, and ensuring HACCP food