Grill Cook – Early-Morning Prep Pro

ISS Facility Services - North America

Houston (TX)

On-site

USD 22,000 - 30,000

Full time

14 days+

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Job summary

ISS/Guckenheimer seeks a Grill Cook to prepare meals for breakfast, lunch, dinner and events. This full-time role supports various shift hours (5:00 am – 3:00 pm, Mon–Fri) and requires maintaining high-quality food preparation, safety, and cleanliness in a fast-paced kitchen.

You will follow production sheets, accept responsibility for equipment and quality, and participate in team safety and HACCP guidelines.

Qualifications

  • Minimum of 1-year professional cooking experience or education equivalent.

Responsibilities

  • Clock in and out for workday and clock in and out during breaks.
  • Always provide the highest quality of service in accordance with ISS/Guckenheimer and client standards.
  • Utilize food preparation procedures in accordance with current applicable federal, state and local guidelines and regulations to ensure high quality food service is provided.
  • Basic knowledge of cooking and prep techniques as required by your work assignment.
  • Execute NetMenu recipe preparation of food items, as directed by production sheets and/or LC, SC, or Executive Chef.
  • Clean and sanitize work areas and equipment and must follow ISS/Guckenheimer, and government regulatory rules and procedures.
  • Notify management when there are any ingredient discrepancies/availability, food/equipment safety, or any other situation that requires management attention.
  • Attend all meetings of the day.
  • May perform other duties and responsibilities as assigned.

Job description

ISS/Guckenheimer seeks a Grill Cook to prepare meals for breakfast, lunch, dinner and events. This full-time role supports various shift hours (5:00 am – 3:00 pm, Mon–Fri) and requires maintaining high-quality food preparation, safety, and cleanliness in a fast-paced kitchen.

You will follow production sheets, accept responsibility for equipment and quality, and participate in team safety and HACCP guidelines.

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