Cook in High-Volume Kitchen with Growth & Benefits

HMSHost; Seattle (WA); On-site; USD 25,000 - 36,000; 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 (H

Company paid life insurance

Tuition reimbursement

Employee assistance program

Training and career growth

Referral program

Job summary

HMSHost in Seattle is seeking a Cook responsible for preparing cooked foods and performing all station duties (Fry, Flat Top Griddle, Pantry, and eggs). You will communicate ticket times to managers and servers, ensuring the highest quality of service to customers and teammates; this is a non-exempt role reporting to the Store Manager or General Manager per local requirements.

Responsibilities include following recipes, estimating production needs, maintaining clean stations, upholding HACCP

Qualifications

• 1 year of cooking experience in a high-volume casual dining environment preferred.
• Knowledge of HACCP standards and food safety practices.
• Ability to speak, read, and comprehend instructions and communicate with customers.

Responsibilities

• Follows recipes and directions for preparing and serving a variety of food items.
• Estimates production needs and requisitions supplies and equipment as needed.
• Cleans and sanitizes work stations and equipment.
• Upholds HACCP standards and food safety practices.
• Operates a range of kitchen equipment and handles ingredients safely.
• Stocks, dates, rotates, and checks product temperatures.

Skills

Food preparation

Safety & HACCP

Communication

Physical stamina

High-volume cooking

Job description

HMSHost in Seattle is seeking a Cook responsible for preparing cooked foods and performing all station duties (Fry, Flat Top Griddle, Pantry, and eggs). You will communicate ticket times to managers and servers, ensuring the highest quality of service to customers and teammates; this is a non-exempt role reporting to the Store Manager or General Manager per local requirements.

Responsibilities include following recipes, estimating production needs, maintaining clean stations, upholding HACCP