High-Volume Cook: Fast-Paced Kitchen & Training

HMSHost; Phoenix (AZ); Sur place; USD 19 000 - 25 000; Plein temps

Avantages offerts par ce poste

Health insurance

Dental insurance

Vision insurance

Paid time off

Holiday pay

Meal benefits

Transportation benefits

401(k) with company match

Life insurance

Tuition reimbursement

Training and career growth

Referral program

Résumé du poste

HMSHost is hiring a Cook responsible for preparing cooked foods and executing station duties across Fry, Flat Top Griddle, Pantry, and eggs. You will communicate ticket times and any issues to the manager on duty while delivering high-quality service to customers and teammates.

This is a non-exempt role with responsibilities across several kitchen stations. Essential tasks include following recipes, estimating production needs, cleaning stations, upholding HACCP standards, and operating kitchen

Qualifications

• Requires food preparation skills and knowledge of HACCP standards.
• Minimum of 1 year of related cooking experience; high-volume and casual dining experience preferred.
• Knowledge of soups, saute9, broiler, fry and pantry items is expected.

Responsabilités

• Follow recipes and directions for preparing, seasoning, cooking, tasting and serving food items.
• Estimate production needs and requisition supplies and equipment.
• Clean and sanitize work stations and equipment.
• Practice food safety and sanitation per HACCP standards.
• Operate kitchen equipment and prepare ingredients.
• Stock, date, rotate and check temperatures of products.

Connaissances

Food prep

HACCP knowledge

Communication with customers

Description du poste

HMSHost is hiring a Cook responsible for preparing cooked foods and executing station duties across Fry, Flat Top Griddle, Pantry, and eggs. You will communicate ticket times and any issues to the manager on duty while delivering high-quality service to customers and teammates.

This is a non-exempt role with responsibilities across several kitchen stations. Essential tasks include following recipes, estimating production needs, cleaning stations, upholding HACCP standards, and operating kitchen