High-Volume Cook — Fry, Griddle & Pantry Expert

Avolta; Grapevine (TX); On-site; USD 17,000 - 25,000; Full time

Benefits offered by this job

Health insurance

Dental insurance

Vision insurance

Paid time off

Holiday pay

Meal benefits

Transportation benefits

401(k) with company match

Employee assistance program

Training and career growth

Referral program

Job summary

HMSHost is seeking a Cook to prepare cooked foods and handle all station functions including Fry, Flat Top Griddle, Pantry, and cooking eggs. You will communicate ticket times and potential issues to the manager on duty and servers, delivering the highest level of service to customers and teammates at all times.

This is a non-exempt role. Essential functions include following recipes, estimating production needs, cleaning, HACCP compliance, operating various kitchen equipment, and stocking with

Qualifications

• Minimum 1 year of related cooking experience in high-volume casual dining preferred.
• Knowledge of soups, sauté, broiler, fry and pantry.
• Ability to read, follow instructions and policy documents.
• Ability to lift up to 40 pounds and stand for long periods.
• Strong communication with customers and team members.

Responsibilities

• Follow recipes and cook a variety of foods including soups and desserts.
• Estimate production needs and requisition supplies as needed.
• Sanitize workstations and equipment.
• Maintain HACCP and food safety practices.
• Operate kitchen equipment and prepare ingredients.
• Stock, date, rotate and check temperatures of products.

Skills

Food prep

HACCP knowledge

Customer communication

Physical stamina

High volume dining

Job description

HMSHost is seeking a Cook to prepare cooked foods and handle all station functions including Fry, Flat Top Griddle, Pantry, and cooking eggs. You will communicate ticket times and potential issues to the manager on duty and servers, delivering the highest level of service to customers and teammates at all times.

This is a non-exempt role. Essential functions include following recipes, estimating production needs, cleaning, HACCP compliance, operating various kitchen equipment, and stocking with