Third Cook

Avolta•Atlanta, GA

27d•$18 - $0•Onsite

About The Position

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.

Requirements

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

Responsibilities

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