Cook I – Salty’s at Sea-Tac Airport- $24.16/hour + tips

Concessions International•Seattle, WA

8d•Onsite

About The Position

This position is responsible for preparing and cooking food items according to established standards, maintaining a clean and safe work environment, and performing various kitchen duties. The role requires adherence to food safety regulations, proper use of equipment, and effective communication with team members. The Cook I will also be responsible for opening and closing procedures and other assigned tasks.

Requirements

High school diploma or general education degree (GED); six months or more related experience and/or training; or equivalent combination of education and experience.
Knowledge of basic food preparation and cooking skills.
Must be able to properly identify and use various cooking utensils and equipment.
Ability to read, write, speak, and understand English to accurately follow recipes, food safety guidelines, manager instructions, and to communicate clearly and effectively with kitchen staff and other team members.
Ability to add, subtract, multiply and divide in all units of measure, using whole numbers, and common fractions.
Ability to apply reasonable understanding in carrying out instructions in written, oral or diagram form.
Employee must occasionally lift and/or move up to 50-pound cases several times per shift.
Frequent immersion of hands in water and other cleaning agents.

Responsibilities

Cook, plate, and follow portion standards for all food products in accordance with production requirements.
Organize and plan daily activities by reviewing pull sheets and prep lists.
Cook and store food at required temperatures; label, date, and rotate all products according to company standards.
Test food for proper cooking standards using approved methods such as tasting, smelling, and temperature/measuring devices.
Monitor and maintain correct cooking temperatures for large-volume equipment including grills, deep fryers, ovens, broilers, and roasters.
Maintain a clean and organized food preparation area; clean equipment and workstations immediately after use or as required.
Follow all safe food handling procedures and proper hygiene practices.
Adhere to workplace safety standards when operating and maintaining equipment; report any malfunction to management immediately.
Perform opening and/or closing side work as outlined in established checklists.
Perform other duties as assigned.