Third Cook
5d ago

Summary :

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.

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

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


Minimum Qualifications, Knowledge, Skills, and Work Environment :

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


Frequently immerses hands in water and water diluted with chemical solutions

Frequently works in hot environment

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