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We are assisting our client with hiring for Line Cook/Prep positions. These are direct hire opportunities. Our client is a family-owned company that cares about its associates and its stakeholders.  They operate food concessions in multiple airports in the Southeast and have been doing so for the last 30 years.

Their Mission is as follows:

Customer Focus:
Consistently deliver a superior dining experience serving delicious, high-quality food, with superior customer service in a clean and attractive environment that is convenient, comfortable and enjoyable for our guests and our team.  That translates to incorporating the expectations of our Landlords and our Brand Partners standards into that goal as they are our customers as well.

Business Focus:
To execute our commitment to our customer driven mission through utilization, and creation of systems and resources in support of that goal. Always keeping the focus on guiding our operations to consistently maximizing profits, adhering to food and workplace safety standards, reinforcing teamwork through positive reinforcement strategies, and training and developing our team members skills in their role within the organization.

The Cook is responsible for preparing cooked foods and must be able to perform all station functions of Fry, Flat Top Griddle, Pantry, and cooking eggs; communicating ticket times and potential problems to the manager on duty and servers as necessary; providing the highest quality of service to customers and associates at all times; performs all other responsibilities as directed by the business or as assigned by management. This is a non-exempt position and typically reports to Store Manager, Assistant Store Manager, or General Manager 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, follow menus, estimate food requirements, check production and keep records in order to accurately plan production requirements and requisition supplies and equipment as needed
Cleans and sanitizes workstations 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
Minimum Qualifications, Knowledge, Skills, and Work Environment:
Requires food preparation skills and knowledge of HACCP standards
Requires a minimum of 1 year of closely related cooking experience, work experience in high volume and casual dining restaurant environment preferred
Requires food knowledge pertaining to Soups, Sauté, Broiler, Fry, and Pantry
Requires the ability to speak, read and comprehend instructions, short correspondence and policy documents, as well as converse comfortably with customers
Requires the ability to lift and/or move up to 40 pounds
Requires the ability to bend, twist, and stand to perform normal job functions
Frequently immerses hands in water and water diluted with chemical solutions
Frequently works with sharp knives, utensils, and hot plates
Frequently works in hot environment
Benefits: Medical Insurance, Life Insurance, Dental Insurance, Vision Insurance, Paid Vacation, Paid Sick Days, Paid Holidays, 401K/403b Plan, Educational Assistance

This is a Full and Part-Time position 1st Shift, 2nd Shift, Weekends.

To apply for this job please visit