Second Cook

HMSHost; Salt Lake City (UT); On-site; USD 10,000 - 60,000; Full time

Job summary

Join a dynamic and forward-thinking company as a Second Cook, where your culinary skills will shine! In this exciting role, you will be responsible for food production, preparation, and presentation, ensuring a high-quality dining experience for customers. You'll rotate through various food stations, operate kitchen equipment, and maintain food safety standards. With generous paid time off, health benefits, and opportunities for career growth, this position is perfect for culinary enthusiasts looking to make an impact in a vibrant kitchen environment. If you're ready to take your cooking skills to the next level, this is the opportunity for you!

Benefits

Health Insurance

Dental Insurance

Vision Insurance

Paid Time Off

Holiday Pay

Meal Benefits

401(k) with Company Match

Tuition Reimbursement

Employee Assistance Program

Training Opportunities

Qualifications

• 2-3 years of culinary experience in a high-volume environment.
• Intermediate food knowledge of soups, sauces, and pantry items.

Responsibilities

• Prepare, season, and cook a variety of food items according to recipes.
• Maintain quality control and monitor freshness of products.

Skills

Culinary Experience

Knife Skills

Food Preparation Skills

Customer Service Skills

Adaptability

Tools

Grill

Fryer

Slicers

Ovens

Job description

With a career at HMSHost, you really benefit! We Offer

• Health, dental and vision insurance
• Generous paid time off (vacation, flex or sick)
• Holiday pay
• Meal and Transportation Benefits
• *401(k) retirement plan with company match
• *Company paid life insurance
• *Tuition reimbursement
• Employee assistance program
• Training and exciting career growth opportunities
• Referral program – refer a friend and earn a bonus

*Benefits may vary by position so ask your recruiter for details.

Airport Location: Salt Lake Airport F&B

Advertised Compensation: $20.00 to $21.50

Summary:

The Second Cook is responsible for food production, preparation, and presentation, and is able to rotate through all food stations to ensure a high-quality product is served to the customer. This role will perform a variety of duties in the preparation and cooking of various food products. The Second Cook is responsible for communicating any potential problems to the manager on duty, providing the highest level of service to customers and associates at all times, and performing all responsibilities as directed by assigned management.

This is a non-exempt position which reports to the Manager, Assistant Manager, or Operations Director, depending upon local requirements.

Essential Functions:

• Follows recipes and/or product directions for preparing, seasoning, cooking, tasting, carving, and serving food items which may include soups, meats, vegetables, desserts, and other food and beverage products.
• Tastes products, follows menus, estimates food requirements, checks production, and keeps records in order to accurately plan production requirements and requisition supplies and equipment as needed.
• Operates a variety of kitchen equipment; measures and mixes ingredients; washes, peels, cuts, and shreds fruits and vegetables.
• Handles organic and specialty ingredients.
• Maintains quality control for all products, including monitoring freshness of product daily.
• Acquires an intermediate level of knowledge of ingredient specifications and seasonal variability.
• Coordinates food output with the other cooks.
• Cleans and sanitizes workstations and equipment.
• Practices excellent food safety and sanitation practices and complies with HACCP standards.
• Stocks, dates, rotates, and checks temperature of product.
• Fully understands the menu, ingredients, and nutritional content, and is able to communicate that information clearly to customers.
• Receives, stocks, moves, and lifts food and beverage products and supplies.
• Complies with HMSHost and franchise policies as well as those of all applicable regulatory agencies including rules of the Airport Authority.

Minimum Qualifications, Knowledge, Skills, and Work Environment:

• Requires 2-3 years of closely related culinary experience, working in a high-volume casual dining restaurant environment or similar position/experience.
• Requires intermediate level food knowledge pertaining to Soups, Sauces, and Pantry.
• Must have proficient knife cutting skills and have a full knowledge of dry and moist cooking principles.
• Requires food preparation skills and knowledge of HACCP standards.
• Requires working knowledge of a variety of kitchen equipment: grill, fryer, slicers, and ovens.
• Must have proficient skills in handling organic and specialty ingredients and quality control.
• Must be able to adapt to changes in new menu items and cooking techniques.
• Must have the ability to work in a fast-paced environment.
• Must have the ability to complete multiple tasks/heavy volume under time constraints.
• Must have working knowledge of weights, measures, and various cooking techniques.
• Must have good communication and customer service skills.
• Requires the ability to speak, read, and comprehend instructions, short correspondence, and policy documents, as well as converse comfortably and professionally with individuals.
• Requires a working knowledge of restaurant control systems such as prep chart, pull charts, and basic recipe conversions.
• Must maintain a professional appearance and demeanor.
• Requires the ability to lift and/or move 40 lbs.
• Requires the ability to bend, twist, and stand for extended periods of time to perform normal job functions.
• Frequently immerses hands in water and water diluted with chemical solutions.
• Frequently works in hot environment.

Equal Opportunity Employer (EOE) Minority/Female/Disabled/Veteran (M/F/D/V) Drug Free Workplace (DFW)

Source: HMSHost