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  • Houston, TX 77032

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IAH COMMIS COOK-UNITED POLARIS

Sodexo Frontline • Houston, TX

Posted 7 days ago

Job Snapshot

Full-Time
Food, Hospitality, Restaurant
Entry Level, General Labor, Other
0

Applicant

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Job Description

Job Overview:

The Cook I will accurately and efficiently prepare, portion, cook, and present a variety of hot and/or cold food items for various meal periods: to include Breakfast, Lunch, Dinner, and Special/Catered Events. The general responsibilities of the position include those listed below, but Sodexo may identify other responsibilities of the position. These responsibilities may differ among accounts, depending on business necessities and client requirements.

General Responsibilities:

  • Prepares and cooks to order foods that may require short preparation time.
  • May prepare food and serve customers at an a la carte and may operate a  grill station.
  • Prepares food in accordance with current applicable federal, state and corporate standards, guidelines and regulations to ensure high-quality food service is provided.
  • Reads food order or receives verbal instructions on food required by patron, and prepares and cooks food according to instructions.
  • Provides the highest quality of service to customers at all times.
  • Follows basic recipes and/or product directions for preparing, seasoning, cooking, tasting, carving and serving soups, meats, vegetables, desserts and other foodstuffs for consumption in eating establishments.
  • Prepares foods under direct supervision or instruction by operating a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting and shredding fruits and vegetables, and trimming and cutting meat, poultry or fish for culinary use.
  • Tastes products, reads menus, estimates food requirements, checks production, and keeps records in order to accurately plan production requirements and requisition supplies and equipment.
  • May clean and sanitize work stations and equipment and must follow all Sodexo, client and regulatory rules and procedures.
  • Attends all allergy and foodborne illness in-service training.
  • Complies with all Sodexo HACCP policies and procedures.
  • Reports all accidents and injuries in a timely manner.
  • Complies with all company safety and risk management policies and procedures.
  • Participates in regular safety meetings, safety training and hazard assessments.  
  • Attends training programs (classroom and virtual) as designated.
  • May receive inventory, move and lift foodstuffs and supplies and prepare meals for customers requiring special diets.
  • May produce some batch goods using basic cooking techniques.
  • May perform other duties and responsibilities as assigned.

Job Qualifications:

Experience/Knowledge:

  • High School diploma, GED or equivalent.
  • 0 to 2 years of related work experience.
  • Knowledge of basic operation of equipment and cash-handling procedures preferred.

Skills/Aptitude:

  • Presents self in a highly professional manner to others and understands that honesty and ethics are essential.
  • Ability to maintain a positive attitude.
  • Ability to communicate with co-workers and other departments with professionalism and respect.
  • Maintains a professional relationship with all coworkers, vendor representatives, supervisors, managers, customers, and client representatives.
  • Ability to use a computer.
  • Good working knowledge of food preparation.
  • Requires familiarity of kitchen equipment.
  • Must be able to read and follow a recipe unsupervised

License/Qualifications

Certifications: None.

General Qualifications:

  • Willingness to be open to learning and growing.
  • Maturity of judgment and behavior.
  • Maintains high standards for work areas and appearance.
  • Maintains a positive attitude.
  • Ability to work a flexible schedule helpful.
  • Must comply with any dress code requirements.
  • Must be able to work nights, weekends and some holidays.
  • Attends work and shows up for scheduled shift on time with satisfactory regularity.

Physical Requirements:

  • Close vision, distance vision, peripheral vision, depth perception and the ability to adjust focus, with or without corrective lenses.
  • Significant walking or other means of mobility.
  • Ability to work in a standing position for long periods of time (up to 8 hours).
  • Ability to reach, bend, stoop, push and/or pull, and frequently lift up to 35 pounds and occasionally lift/move 40 pounds.

Working Conditions (may add additional conditions specific to defined work location):

  • Generally in an indoor setting; however, may supervise outside activities and events.
  • Varying schedule to include evenings, holidays, weekends and extended hours as business dictates.
  • While performing the duties of this job, the employee is primarily in a controlled, temperate environment; however, may be exposed to heat/cold during support of outside activities.
  • The noise level in the work environment is usually moderate to loud.

Job Requirements

Other Details

Commis Cook – United Polaris lounge

Job Summary: Participate in daily Pre-flight team meeting. Make certain personal appearance and

uniform is compliant with established Polaris requirements, client and Sodexo policies. Confirm areas

are presentable and safe for a client, co-worker or guest to walk through. Review normally assigned

tasks for the day as established or as communicated. Participate in discussions about available offers,

food and beverage preparation and ingredients, including potential allergens. Communicate with

supervisor about any specific task changes or high priorities. Always be willing to assist in other areas

as demands or staffing changes.

Periodically ensure the quality of your work is being completed to standards. While entering the front

of the house or other areas of the airport (in approved uniform, ready to work) greet guests warmly

when you meet them. Work with team in maintaining the food production, storage and scullery areas in

a safe, sanitary and orderly condition. Polaris lounge Prep Cooks may prepare, deliver and/or serve food

items as required.

Employee will self-manage time before the end of shift, planning time and efforts needed to complete

closing duties such as: stocking, cleaning and required documentation. Employees will ask for help if

they are unable to complete tasks and will work with supervisor or certifying team member to avoid

being behind in the future. Ensure adherence to product quality, cleaning, and maintenance

expectations and standards; work with team to ensure guest satisfaction. Always aid the next shift by

completing checklists and communicate concerns or areas to be addressed verbally to supervisor or by

written communication (if on a closing shift). Report equipment maintenance issues immediately to

appropriate personnel. Maintain kitchen and temperature logs as assigned. Assist in the inventory and

security of any kitchen or bar knives, sharps or blades per requirements of airport authority. Wash and

disinfect kitchen area including tables, tools, knives, and equipment to ensure sanitary conditions and meet

the required departmental standards. Sweep and mop kitchen and dishwashing areas as directed. Use

kitchen tools safely and appropriately. Follow proper knife handling procedures, especially when washing

them. Assist Storekeeper/Porter in the proper storage of all service ware to the areas specified. Check

service ware for chips, scratches, cracks or other faults an pull for supervisor review to retire or reuse.

Follow all company policies and procedures (e.g., safety and security, food safety and handling, personal

hygiene). Ensure adherence to quality expectations and standards. Adhere to all cleaning, food and physical

safety and maintenance standards. Develop and maintain positive working relationships with others; support

team to reach common goals. Speak with others using clear and professional language.

_____________________________________________________________________________________

Required Skills

Safety and Security

 Follow proper food handling procedures and all Sodexo food and beverage handling policies.

 Report work related accidents, or other injuries immediately upon occurrence to

manager/supervisor.

Commis Cook-United Polaris lounge February 2018

Safety and Security

 Follow company and department safety, security, and loss prevention policies and procedures

to ensure a clean, safe, and secure environment

 Follow policies and procedures for the safe operation and storage of tools, equipment, and

machines.

 Identify and correct unsafe work procedures or conditions and/or report them to management

and security/safety personnel.

 Understand and follow location-specific procedures for handling emergency situations (e.g.,

evacuations, medical emergencies, natural disasters).

 Use proper equipment, wear appropriate personal protective clothing/equipment (PPE), and

employ correct lifting procedures, as necessary, to avoid injury.

 Satisfactorily complete assigned safety training and certification processes to perform work

tasks/fulfill job duties

 Maintain issued Airport ID badge in good order

 Report lost or damaged Airport ID badge to your manager immediately

 Understand and follow all Airport security rules and regulations

 Report Airport ID badge expiration date to Sodexo manager 30 days before expiration

Policies and Procedures

 Follow all federal, state, and local regulations, as well as Sodexo/client policies and procedures

(e.g., Quality Assurance, Safety, Operations, Human Resources, United Polaris lounge Policies)

 Adhere to uniform/dress code and ensure personal appearance is clean, hygienic, professional

and in compliance with company and client policies and procedures

 Appear for work in proper uniform and ready to work, “clocking in” at or slightly before your

scheduled start time

 Understand and uphold the United Polaris lounge culture:

o Memorize and be able to recite our Polaris North Star credo

o Memorize and explain our Shining Star Five Steps of Service

o Understand and explain each of the ten Shining Star Service Values and how they apply

to the role

 On separation from employment with Sodexo or when utilizing LOA, issued Airport ID badge and

all uniform parts, clean and in good repair, must be returned to Sodexo management

 Protect company tools, equipment, machines, or other assets in accordance with company

policies and procedures

Communication

 Attend and contribute to the Pre-Flight meeting before your shift

 Review daily menu items in Pre-flight and offer guests clear and appealing descriptions of those

items

 Understand ingredients in all dishes on menu with awareness of any potential allergens

 Must be able to clearly speak, write and understand proper business English (Safety and

Security)

 Communicate with guests, clients and co-workers in an engaging, professional and polite

manner

Commis Cook-United Polaris lounge February 2018

Client Retention

 Maintain client satisfaction by performing at a level that ensures account retention

 Complete assigned tasks as trained and scheduled, to fulfill contractual obligations to the client

Operations

 Clean and maintain property and premises, ensuring all cleanliness standards are met.

 Maintain clean and clutter-free work space, including public areas

 May take inventory and review stock and product requisitions in multiple areas

 Plan and organize your work load to be safely effective and efficient

 If certified to do so, under assignment by Polaris Navigator, act as Co-Pilot in certifying new

team member in position duties, requirements and verify United Polaris Cultural competency

Quality Assurance/Quality Improvement

 Comply with quality assurance expectations and standards

 Communicate concerns regarding quality product to supervisor and/or manager

Operations

 Maintain clean and clutter-free work space, including public areas

 Clean and maintain property and premises, ensuring all cleanliness standards are met

 May take inventory and review stock and product requisitions in multiple areas

 Plan and organize your work load to be safely effective and efficient

 If certified to do so, under assignment by Polaris Navigator, act as Co-Pilot in certifying new

team member in position duties, requirements and verify United Polaris Cultural competency

 Understand storage plan for all glassware, china, vessels, platters, pans, service ware, linens, etc. and

return each item to its proper place, encouraging other team members to assist in the orderly

maintenance of the storage requirements

 Report chronic abuse of storage plan by anyone to supervisor or manager

Physical Tasks

 Stand, sit, or walk for an extended period of time or for an entire work shift

 Reach overhead and below the knees, including bending, twisting, pulling, and stooping

 Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without

assistance

Compliance

 Follow and ensure compliance with food safety and handling policies and procedures, such as

product rotation, First In-First Out (FIFO); dating, labeling, cleaning, and organizing

coolers/freezers/storage areas; and Cold Chain compliance, across all food-related departments and

areas

 Follow appropriate personal hygiene procedures to ensure food served to guests is safe for

consumption, including disinfecting hands prior to handling food and wearing hat/hairnet and proper

footwear

Commis Cook-United Polaris lounge February 2018

Compliance, continued

 Inventory and secure any knives, sharps or blades per requirements of airport authority

 Report equipment maintenance issues immediately to appropriate personnel (i.e., management or

maintenance).

 Maintain food logs for all food products (e.g., production charts).

 Maintain kitchen logs for food safety program compliance (e.g., A1, A2, QA).

Sanitation and Maintenance

 Wash and disinfect kitchen area including tables, tools, cutting boards, knives, and equipment to

ensure sanitary conditions and meet the departmental standards, including using sanitizers required

by health department and provided by Sodexo

 Prepare and distribute proper towels and sanitizer pails with solution at required strength to each

station assigned

 Test and record sanitizer strength in sanitizer pails, three compartment sinks and other areas

Kitchen Tools and Equipment

 Follow proper knife handling procedures, including keeping knives sharpened, using correct knives

for food item or specific tasks and wearing cut resistant glove per Sodexo policy

 Assist Storekeeper/Porter in the proper storage of all service ware to the areas specified

 Check service ware for chips, scratches, cracks or other faults an pull for supervisor review to retire

or reuse

 Follow proper knife handling procedures, especially when washing, drying and storing them

 Attend training and follow instructions when operating, cleaning, starting up and shutting down

dishwashers, food disposal units and other equipment under your operation

Food Preparation

 Prepare, hold and serve all potentially hazardous foods at the correct temperature according to the

HACCP guidelines

 Monitor food quality while preparing food and throughout the day logging the data on HACCP forms

and production charts

 Prepare cold foods, including preparing salads, cold sandwiches, condiments, and dressings

 Wash, chop, and prepare ingredients for salads. Wash and peel fresh fruits and vegetables to

prepare them for cooking or consumption.

 Weigh, measure, and mix ingredients according to recipes or production sheets, using various

kitchen utensils and equipment

 Prepare and cook food according to recipes, quality standards, presentation standards, and food

preparation checklist, establishing priority items

 Prepare ingredients for cooking, including portioning, chopping, and storing food before use

 Test foods to determine if they have been cooked sufficiently, using methods such as tasting,

smelling, thermometer or piercing them with utensils

 Ensure the quality of the food items and notify a supervisor or manager if a product does not meet

specifications.

 Assist cooks and kitchen staff to prepare food, and provide them with needed items.

Commis Cook-United Polaris lounge February 2018

Working with Others

 Support all coworkers and treat them with dignity and respect.

 Develop and maintain positive and productive working relationships with other employees.

Steps of Service

 Sincere welcome using guest’s name (if possible) as you encounter them for the first time

 Treat every guest interaction with warmth and engagement

 Anticipate every guests’ needs enthusiastically

 Respond with creative solutions

 Show gratitude
***SHIFTS ARE SUBJECT TO CHANGE BASED ON OPERATIONAL NEEDS***
 
Location: IAH George Bush Intercontinental/Houston Airport

In order to work at the George Bush Intercontinental/Houston Airport, the successful applicant must:

  • Complete and pass the fingerprint process and criminal background check
  • Obtain a valid IAH ID to work at the airport

Job ID: 2018-10424
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