Third Cook Term C PEC02

Summary: 

The Third 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 Third 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 

• 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 a working knowledge of ingredient specifications and seasonal variability 

• Coordinates food output with the other cooks 

• Cleans and sanitizes work stations 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 1-2 years of culinary experience; experience working in a high volume casual dining 

restaurant environment preferred 

• Requires introductory level food knowledge 

• Must have basic level of knife cutting skills 

• Must have fundamentals of dry and moist cooking methods 

• Requires food preparation skills and knowledge of HACCP standards 

• Requires working knowledge of a variety of kitchen equipment such as grill, fryer, oven, and slicer 

• Must have basic level skills in handling basic food groups 

• 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 

• 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