Cook — Fast-Paced Kitchen with Growth & Benefits

HMSHost; Phoenix (AZ); On-site; USD 20,664 - 27,552; Full time

Benefits offered by this job

Health, dental and vision insurance

Generous paid time off

Holiday pay

Meal and Transportation Benefits

401(k) retirement plan with company 
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Company paid life insurance

Tuition reimbursement

Employee assistance program

Training and exciting career growthOp•

Referral program – refer a friend and

Job summary

The Cook position at HMSHost is responsible for preparing cooked foods and performing all station functions across Fry, Flat Top Griddle, Pantry, and eggs. You will communicate ticket times and issues to the manager on duty and servers while delivering high-quality service to guests and colleagues.

This is a non-exempt, full-time role. Key duties include following recipes, planning production, maintaining sanitation per HACCP, and operating kitchen equipment.

Qualifications

• Requires 1 year of closely related cooking experience, high-volume casual dining preferred.
• Knowledge of soups, sauté, broiler, fry and pantry concepts.
• Ability to read and comprehend instructions and communicate with customers.
• Must be able to lift up to 40 pounds and stand for extended periods.
• Frequent handling of sharp utensils and hot surfaces; HACCP compliant.

Responsibilities

• Follows recipes and/or product directions for preparing, seasoning, cooking and serving food items.
• Tastes products, estimates production requirements and requisition supplies as needed.
• Cleans and sanitizes work stations and equipment.
• Maintains food safety and HACCP standards.
• Operates kitchen equipment and prepares ingredients.
• Stocks, dates, rotates and checks product temperatures.

Skills

Food preparation

HACCP knowledge

Tools

Kitchen equipment operation

Job description

The Cook position at HMSHost is responsible for preparing cooked foods and performing all station functions across Fry, Flat Top Griddle, Pantry, and eggs. You will communicate ticket times and issues to the manager on duty and servers while delivering high-quality service to guests and colleagues.

This is a non-exempt, full-time role. Key duties include following recipes, planning production, maintaining sanitation per HACCP, and operating kitchen equipment.