Line Cook - Growth & Benefits in High-Volume Kitchen

HMSHost; Chicago (IL); On-site; USD 21,000 - 30,000; Full time

Benefits offered by this job

Health insurance

Dental insurance

Vision insurance

Generous paid time off

Holiday pay

Meal benefits

Transportation benefits

401(k) with company match

Life insurance paid by company

Tuition reimbursement

Employee assistance program

Training and career growth

Job summary

HMSHost is hiring a Cook responsible for preparing cooked foods and performing all station functions (Fry, Flat Top Griddle, Pantry, eggs). You will communicate ticket times and issues to the manager on duty and ensure the highest quality of service for customers and staff.

This non-exempt role typically reports to the Store Manager or General Manager depending on location. Ideal candidates have food preparation skills, HACCP knowledge, and at least 1 year of related experience in high-volume

Qualifications

• Requires food preparation skills and HACCP knowledge.
• Minimum of 1 year cooking experience in high-volume casual dining.
• Ability to lift up to 40 pounds and stand for long periods.

Responsibilities

• Follows recipes and product directions for cooking a range of items.
• Estimate production requirements and requisition supplies as needed.
• Maintain clean and sanitized work stations per HACCP standards.
• Operate kitchen equipment and prepare ingredients for service.
• Ensure timely communication of ticket times and potential issues to the manager on duty.
• Support serving staff with high-quality food and service.

Skills

Food preparation

HACCP knowledge

Customer communication

Job description

HMSHost is hiring a Cook responsible for preparing cooked foods and performing all station functions (Fry, Flat Top Griddle, Pantry, eggs). You will communicate ticket times and issues to the manager on duty and ensure the highest quality of service for customers and staff.

This non-exempt role typically reports to the Store Manager or General Manager depending on location. Ideal candidates have food preparation skills, HACCP knowledge, and at least 1 year of related experience in high-volume