SSP is looking for Hospitality Cook in Airway Heights, WA.
This local job opportunity with ID 3941778342 is live since 2026-11-04 08:33:35.
SSP is seeking a skilled Cook to join our Food & Beverage Operations team in the Hospitality & Travel industry. You’ll prepare and present quality meals, follow standardized recipes, and maintain high food safety and hygiene standards. Collaborating closely with kitchen and service teams, you’ll ensure timely service during busy periods and support inventory and waste control. We value innovation, diversity, and collaboration, offering a safe, inclusive workplace and the opportunity to contribute to a mission-driven, globally focused organization. Prepare and cook menu items to company recipes, specifications, and portion standards for SSP’s Food & Beverage Operations in a hospitality and travel setting. Maintain the highest food safety, cleanliness, and sanitation standards in alignment with Smiths Detection’s focus on safety and security. Set up, stock, and break down cooking stations, ensuring all ingredients and tools are ready before and after service. Operate grills, ovens, fryers, and other commercial kitchen equipment safely and efficiently. Monitor food quality, taste, and presentation to ensure a consistent guest experience in busy travel environments. Follow proper storage, labeling, and rotation procedures to maintain freshness and minimize waste. Communicate effectively with the kitchen and front-of-house team to ensure accurate and timely order fulfillment. Support an innovative, diverse, and collaborative work culture by sharing ideas for menu improvement and process efficiency. Comply with all health, safety, and security procedures, contributing to a safe environment for guests and team members. Assist with receiving, checking, and storing deliveries to maintain inventory levels and quality. Hot and cold food preparation Grilling, sautéing, baking, frying techniques Food safety and sanitation (HACCP principles) Knife skills and portioning Recipe and spec adherence Station organization and mise en place Operating commercial kitchen equipment Temperature control and food storage Basic menu and ingredient knowledge Allergen awareness and cross-contamination prevention Time management in a fast-paced kitchen Order accuracy and plating standards Inventory rotation (FIFO) Basic math for measurements and portions Communication with front-of-house and other cooks Adaptability to changing menus and volumes Medical Insurance Dental Insurance Vision Insurance Life Insurance 401k Food Handler’s Permit ServSafe Food Protection Manager Certification or equivalent Culinary arts certificate or diploma (preferred) CPR/First Aid certification (a plus)5c143e31-5e48-4549-b638-05792d185386
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