Paradies Lagardere - COOK II San Francisco International Airport
About The Position
The Cook II prepares high-quality meals to provide guests with exceptional dining experiences at Paradies Lagardère’s airport dining locations. The role supports the company’s service standards and TRIFIC values—Trust, Respect, Integrity, First-Class, Innovation, and Commitment—while helping maintain a safe, respectful, harassment-free workplace. Cooks are expected to provide courteous, friendly, and efficient service to guests and team members and maintain a professional appearance in accordance with grooming and uniform guidelines. The position involves preparing and serving food according to recipes and brand standards, managing guest orders, maintaining food safety and sanitation, keeping supplies stocked, and maintaining clean, organized work areas. The Cook II also assists with supply planning and ordering, equipment maintenance reporting, and training restaurant staff. This role operates in a fast-paced, team-oriented dining environment and may involve working in conditions with high heat, steam, and odors.
Requirements
- At least 1 year of closely related cooking experience.
- ServSafe Certification or equivalent.
- High school diploma or GED.
- Proven cooking experience, including line-cook experience.
- Excellent understanding of cooking methods, ingredients, equipment, and procedures.
- Ability to speak, read, and comprehend instructions, short correspondence, and policy documents, and converse comfortably with customers.
- Ability to work unsupervised for extended periods and exercise good judgment when dealing with guests.
- Excellent customer service skills and ability to communicate effectively in English.
- Ability to prioritize and handle multiple tasks simultaneously, 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 essential duties involving standing, bending, reaching, climbing a ladder, and walking long distances.
- Ability to stand for long periods and work in conditions involving high heat, steam, and odors.
- Ability to work various shifts in a team-oriented environment operating 7 days a week, 365 days a year, including nights, weekends, and holidays.
Nice To Haves
- Experience in a high-volume or fast-casual dining restaurant environment.
- Culinary school diploma.
Responsibilities
- Prepare, season, cook, taste, carve, portion, and serve food according to recipes and product directions, maintaining 100% recipe adherence.
- Follow production prep lists and keep accurate records; requisition supplies and equipment as needed.
- Use knives, slicers, kitchen equipment, and the KDS to prepare food and manage guest orders efficiently.
- Apply a variety of cooking methods and follow brand standards for food safety, sanitation, operational excellence, and guest satisfaction.
- Comply with applicable local, state, and federal laws and regulations, especially those relating to food safety.
- Restock kitchen supplies and food items required for service.
- Assist with ordering and planning food supplies as directed by a supervisor.
- Report equipment repair and maintenance needs to management.
- Monitor proper rotation and dating of prepared foods and storage areas.
- Maintain a clean, organized work environment free of safety hazards.
- Ensure food on guest tickets is high quality and served together in a timely manner.
- Assist with training new cooks and other restaurant staff.
- Provide courteous, friendly, efficient service and meet first-class service standards with guests, business partners, and peers.
- Follow grooming and uniform guidelines, including wearing slip-resistant shoes.
- Perform other duties as assigned.
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What This Job Offers
Job Type
Full-time
Career Level
Entry Level
Education Level
High school or GED
