Second Cook

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, 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