Job Overview
Compensation
Type:
Hourly
Rate:
Range $20.00 - $21.50
Benefits
Health Insurance
Dental Insurance
Vision Insurance
Paid Time Off
Holiday pay
meal benefits
transportation benefits
401(k) retirement plan
Life insurance
Tuition Reimbursement
Employee assistance program
Training
Referral program
Job Description
Market Street Grill, operated by HMSHost, is situated in the bustling Salt Lake City International Airport, Concourse A. HMSHost is a leading provider of food and beverage services in travel venues throughout North America and Europe, renowned for delivering high-quality dining experiences to travelers on the go. As part of HMSHost's extensive network, Market Street Grill prides itself on offering a diverse menu inspired by fresh, flavorful ingredients and innovative culinary techniques. This vibrant airport restaurant caters to a wide range of travelers, from business commuters to families, providing convenient, satisfying meals without sacrificing quality or taste.
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Job Requirements
- Requires 2-3 years of closely related culinary experience
- requires intermediate level food knowledge pertaining to soups, sauces and pantry
- must have proficient knife cutting skills
- have full knowledge of dry and moist cooking principles
- requires food preparation skills and knowledge of HACCP standards
- requires working knowledge of grill, fryer, slicers, and ovens
- must have proficient skills in handling organic and specialty ingredients and quality control
- must be able to adapt to changes in menu items and cooking techniques
- must have the ability to work in a fast-paced environment
- must have ability to complete multiple tasks under time constraints
- must have knowledge of weights, measures and cooking techniques
- must have good communication and customer service skills
- ability to speak, read and comprehend instructions and policy documents
- working knowledge of restaurant control systems
- must maintain professional appearance
- ability to lift and/or move 40 lbs
- ability to bend, twist and stand for extended periods
- frequently immerses hands in water and chemical solutions
- frequently works in hot environment
Job Qualifications
- Requires 2-3 years of closely related culinary experience, working in a high-volume casual dining restaurant environment or similar position/experience
- requires intermediate level food knowledge pertaining to soups, sauces and pantry
- must have proficient knife cutting skills, and have a full knowledge of dry and moist cooking principles
- requires food preparation skills and knowledge of HACCP standards
- requires working knowledge of a variety of kitchen equipment: grill, fryer, slicers, and ovens
- must have proficient skills in handling organic and specialty ingredients and quality control
- 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
- requires a working knowledge of restaurant control systems such as prep chart, pull charts, basic recipe conversions
- must maintain a professional appearance and demeanor
Job Duties
- 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
- operates a variety of kitchen equipment
- 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 an intermediate level of knowledge of ingredient specifications and seasonal variability
- coordinates food output with the other cooks
- cleans and sanitizes workstations 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
Job Location
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