Summary: 

The Tournade Cook is responsible for coordinating 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. In addition, this is a high-profile position in which communication with customers is imperative. The Tournade 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, and gives instructions for, 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 

• Handles organic and specialty ingredients 

• Speaks professionally and courteously with customers in regards to the product and brand 

• Maintains quality control for all products, including monitoring freshness of product daily 

• Acquires an in-depth understanding 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 

• Operates a variety of kitchen equipment; measures and mixes ingredients; washes, peels, cuts and shreds fruits and vegetables 

• 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 minimum of 3-4 year(s) of closely related cooking experience, working in a high-volume casual dining restaurant environment 

• Requires advanced food knowledge pertaining to Soups, Sauces and Pantry 

• Must have and be able to teach excellent knife cutting skills 

• Must have and be able to teach 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 exceptional 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 skills to teach basic food and kitchen principles related to food handling and food handling systems, controls and food safety 

• Must have the skills and qualifications to teach second and third cooks in all aspects of the back of the house 

• 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 ability to set and organize all work areas in the kitchen such as cooks’ service line and preparation 

• 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