Airport Tournade Cook — High-Volume Culinary Expert

Dufry Careers; Chicago (IL); On-site; USD 28,000 - 36,000; Full time

Benefits offered by this job

Health insurance

Dental insurance

Vision insurance

Generous paid time off

Holiday pay

Meal and Transportation Benefits

401(k) retirement plan with company:-m

Employee assistance program

Training and career growth

Referral program – refer a friend and

Job summary

HMSHost at Chicago Airport is seeking a Tournade Cook to coordinate food production, preparation and presentation, and rotate through all food stations to ensure a high quality product is served to customers. This role requires clear communication with customers and a high standard of service.

The Tournade Cook is a non-exempt position reporting to the Manager, Assistant Manager or Operations Director, depending on local requirements, with responsibilities across recipes, production planning and

Qualifications

• 3-4 years of cooking experience in a high-volume casual dining environment.
• Advanced knowledge of soups, sauces and pantry.
• Must have and be able to teach knife cutting skills.
• Must be able to adhere to HACCP standards.
• Ability to work in a fast-paced environment.

Responsibilities

• Coordinate food production and presentation across all stations.
• Rotate through all food stations to ensure high quality products.
• Communicate any potential problems to the manager on duty.
• Provide high level of service to customers and associates.
• Maintain cleanliness and sanitation of work stations and equipment.

Skills

Knife skills

Food safety

Customer service

Communication

Adaptability

Tools

Grill

Fryer

Slicer

Ovens

Job description

HMSHost at Chicago Airport is seeking a Tournade Cook to coordinate food production, preparation and presentation, and rotate through all food stations to ensure a high quality product is served to customers. This role requires clear communication with customers and a high standard of service.

The Tournade Cook is a non-exempt position reporting to the Manager, Assistant Manager or Operations Director, depending on local requirements, with responsibilities across recipes, production planning and