Cook

HMS Host; Washington (District of Columbia); On-site; USD 30,000 - 45,000; Full time

Job summary

A leading restaurant operator is seeking a Cook responsible for various food preparation tasks. The ideal candidate should have food preparation skills, knowledge of HACCP standards, and a minimum of one year of experience in a high volume dining environment. This role involves maintaining excellent food safety practices while preparing and cooking diverse food items.

Qualifications

• Minimum 1 year of closely related cooking experience, preferred in high volume and casual dining.
• Knowledge in soups, sauté, broiler, fry, pantry cooking.

Responsibilities

• Prepare, season, and cook food items according to recipes.
• Maintain food safety and sanitation practices.
• Operate kitchen equipment and manage food inventory.

Skills

Food preparation skills

HACCP standards knowledge

Customer service

Ability to lift 40 pounds

Conversational ability

Job description

Summary:

The Cook is responsible for preparing cooked foods, and must be able to perform all station functions of Fry, Flat Top Griddle, Pantry, and cooking eggs; communicating ticket times and potential problems to the manager on duty and servers as necessary; providing the highest quality of service to customers and associates at all times; performs all other responsibilities as directed by the business or as assigned by management. This is a non-exempt position and typically reports to Store Manager, Assistant Store Manager, or General Manager depending upon local requirements.

Essential Functions:

• Follows recipes and/or product directions for preparing, seasoning, cooking, tasting, carving and serving food items which may include soups, meats, vegetables, desserts and other food and beverage products
• Tastes products, follow menus, estimate food requirements, check production and keep records in order to accurately plan production requirements and requisition supplies and equipment as needed
• Cleans and sanitizes work stations and equipment
• Practices excellent food safety and sanitation practices and complies with HACCP standards
• Operates a variety of kitchen equipment; Measures and mixes ingredients, washes, peels, cuts and shreds fruits and vegetables
• Stocks, dates, rotates, and checks temperature of product

Minimum Qualifications, Knowledge, Skills, and Work Environment:

• Requires food preparation skills and knowledge of HACCP standards
• Requires a minimum of 1 year of closely related cooking experience, work experience in high volume and casual dining restaurant environment preferred
• Requires food knowledge pertaining to Soups, Sauté, Broiler, Fry, and Pantry
• Requires the ability to speak, read and comprehend instructions, short correspondence and policy documents, as well as converse comfortably with customers
• Requires the ability to lift and/or move up to 40 pounds
• Requires the ability to bend, twist, and stand to perform normal job functions
• Frequently immerses hands in water and water diluted with chemical solutions
• Frequently works with sharp knives, utensils, and hot plates
• Frequently works in hot environment

Equal Opportunity Employer (EOE)
Minority/Female/Disabled/Veteran (M/F/D/V)
Drug Free Workplace (DFW)