Cook - High-Volume Kitchen, Growth & Benefits

HMSHost; Virginia; On-site; USD 19,000 - 28,000; Full time

Benefits offered by this job

Health insurance

Dental insurance

Vision insurance

401(k) with company match

Life insurance

Tuition reimbursement

Employee assistance program

Training and career growth

Referral bonus

Job summary

The Cook at HMSHost is responsible for preparing cooked foods and performing all station functions (Fry, Flat Top Griddle, Pantry, and eggs). You will communicate ticket times to the manager on duty and servers, ensuring the highest quality of service for customers and teammates.

Requires food preparation skills and HACCP knowledge, with 1 year of related cooking experience in high-volume casual dining preferred. Physical work includes lifting up to 40 pounds and standing for long periods.

Qualifications

• Requires food preparation skills and knowledge of HACCP standards.
• Minimum of 1 year of cooking experience in high-volume casual dining.
• Knowledge of soups, sauté, broiler, fry, and pantry.
• Ability to read and follow instructions and communicate with customers.
• Lift and/or move up to 40 pounds; stand for long periods.

Responsibilities

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

Skills

Food preparation

HACCP knowledge

High-volume kitchen

Communication

Safety compliance

Job description

The Cook at HMSHost is responsible for preparing cooked foods and performing all station functions (Fry, Flat Top Griddle, Pantry, and eggs). You will communicate ticket times to the manager on duty and servers, ensuring the highest quality of service for customers and teammates.

Requires food preparation skills and HACCP knowledge, with 1 year of related cooking experience in high-volume casual dining preferred. Physical work includes lifting up to 40 pounds and standing for long periods.