Third Cook - Fast-Paced Kitchen & Growth

HMSHost; Atlanta (GA); On-site; USD 32,000 - 42,000; Full time

Benefits offered by this job

Health insurance

Dental insurance

Vision insurance

Paid time off

Holiday pay

Meal benefits

Transportation benefits

401(k) retirement plan

Life insurance

Tuition reimbursement

Employee assistance program

Training and career growth

Referral program

Job summary

HMSHost is seeking a Third Cook to support food production, preparation and presentation across multiple stations, ensuring high quality products for guests. You will communicate any issues to the manager and uphold safety, sanitation and company policies in a fast-paced environment.

The role requires 1–2 years in culinary work, basic knife skills, and familiarity with HACCP; the position is non-exempt and reports to the manager or operations director per local requirements.

Qualifications

• Requires 1-2 years of culinary experience; high-volume casual dining preferred.
• Introductory level food knowledge.
• Basic knife-cutting skills.
• Fundamentals of dry and moist cooking methods.
• Requires food preparation skills and knowledge of HACCP standards.

Responsibilities

• Follow recipes and prepare, season, cook, and serve items across stations.
• Estimate production requirements and requisition supplies.
• Measure, wash, cut, and prepare ingredients.
• Maintain quality and monitor freshness daily.
• Coordinate output with other cooks and stations.
• Sanitize workstations and equipment; uphold sanitation standards.
• Communicate menu details to customers clearly.

Skills

Culinary skills

Food safety

Knife skills

HACCP knowledge

Teamwork

Job description

HMSHost is seeking a Third Cook to support food production, preparation and presentation across multiple stations, ensuring high quality products for guests. You will communicate any issues to the manager and uphold safety, sanitation and company policies in a fast-paced environment.

The role requires 1–2 years in culinary work, basic knife skills, and familiarity with HACCP; the position is non-exempt and reports to the manager or operations director per local requirements.