Line Cook | Breakfast & Lunch Prep, 6a–2:30p

ISS Facility Services - North America; Red Oak (TX); On-site; USD 49,000 - 66,000; Full time

Job summary

ISS Facility Services - North America is seeking a Cook in Texas. The position offers an hourly pay range of $27.60 per hour. Work hours are approximately 6:00 am - 2:30 pm, Mon - Fri plus weekends.

The cook will handle prep lists and food preparation for breakfast, lunch, dinner and catered events. Responsibilities include maintaining kitchen cleanliness and safety, following food safety and HACCP guidelines, operating kitchen equipment, and adhering to client standards.

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 Facility Services - North America is seeking a Cook in Texas. The position offers an hourly pay range of $27.60 per hour. Work hours are approximately 6:00 am - 2:30 pm, Mon - Fri plus weekends.

The cook will handle prep lists and food preparation for breakfast, lunch, dinner and catered events. Responsibilities include maintaining kitchen cleanliness and safety, following food safety and HACCP guidelines, operating kitchen equipment, and adhering to client standards.