Cook II- Hartsfield-Jackson Atlanta International Airport

Retail and Dining Positions • Atlanta, GA

1d • Onsite

About The Position

The Cook II prepares high-quality meals to provide guests with an exceptional dining experience. The role may serve an on-trend national brand or a local community concept and supports Paradies Lagardère’s first-class service standards and TRIFIC core values: Trust, Respect, Integrity, First-Class, Innovation, and Commitment. The Cook II is expected to help maintain a safe, respectful, harassment-free work environment and provide courteous, friendly, and efficient service to customers and team members.

The position involves preparing and serving food according to recipes and product directions, managing guest orders using a KDS, maintaining food safety and sanitation standards, and keeping kitchen supplies, food items, and work areas organized. The Cook II may also assist with supply planning, equipment maintenance reporting, and training restaurant staff. This position works in a fast-paced, team-oriented restaurant environment and requires adaptability across changing priorities and conditions.

Requirements

• At least 1 year of closely related cooking experience.
• Proven cooking experience, including experience as a line cook.
• ServSafe Certification or equivalent.
• High school diploma or GED.
• Ability to speak, read, and comprehend instructions, short correspondence, and policy documents, and converse comfortably with customers.
• Ability to work unsupervised for extensive periods and exercise good judgment when dealing with guests.
• Excellent understanding of cooking methods, ingredients, equipment, and procedures.
• Excellent customer service skills and effective communication in English.
• Ability to prioritize and handle multiple tasks, adapt to changing priorities, and respond to unexpected situations.
• Proficiency in reading, writing, and mathematics in English.
• Ability to lift at least 50 pounds and perform job functions including standing, bending, reaching, climbing a ladder, and walking long distances.
• Ability to stand for extended periods and work in conditions involving high heat, steam, and odors.
• Ability to work various shifts, including nights, weekends, and holidays, in a team-oriented 7/365 environment.

Nice To Haves

• Work experience in a high-volume or fast-casual dining restaurant environment.
• Culinary school diploma.

Responsibilities

• Provide courteous, friendly, and efficient service to customers and team members, and uphold the company’s service standards and core values.
• Prepare, season, cook, taste, carve, portion, and serve food according to recipes and product directions, with full recipe adherence.
• Follow production prep lists and maintain accurate records.
• Requisition supplies and equipment as needed, and assist with food supply ordering and planning as directed.
• Use knives, slicers, other kitchen equipment, and the KDS to prepare food and manage guest orders efficiently.
• Follow brand standards for food safety, sanitation, operational excellence, and guest satisfaction.
• Comply with applicable local, state, and federal laws and regulations, including food safety requirements.
• Restock kitchen supplies and food items needed for service.
• Monitor food rotation, dating, and storage areas.
• Report equipment repair and maintenance needs to management.
• Maintain a clean, organized work environment free of safety hazards.
• Ensure guest-ticket items are prepared simultaneously, are high quality, and are served on time.
• Assist with training new cooks and other restaurant staff.
• Perform other duties as assigned.

What This Job Offers

• Job Type: Full-time
• Education Level: High school or GED