Cook

DESCRIPTION OF JOB RESPONSIBILITIES AND DUTIES

• Responsible for multiple Airline cooking
• Ability to follow recipes for multiple items and prepare to taste, color, texture, and eye appeal
• Determines production levels and requisition proper amount of products
• Prepare food in accordance with established procedures/recipes
• Wrap, date, and refrigerate products following current processes and procedures.
• Follow HACCP/Food Safety procedures, which include proper temperature control and documentation.
• Other tasks assigned as needed
• Read, speak and write English
• Excellent performance, attendance, and safety record
• Read, speak, and write English
• Skilled in the proper use of cutlery, kitchen equipment, and machinery
• A minimum of 2-5 years experience in a high-volume kitchen specializing in multi-customer requirements/expectations
• Must be able to stand, walk, and bend most of the shift.
• Must be able to lift/carry up to 30 lbs.
• Must be able to work using hands and fingers to cut and prep.
• Skilled in basic cuts, i.e. julienne, batonnet, chiffonade, brunoise (assorted dice sizes), assorted slicing
• Knowledge of roasting, baking, broiling, sautéing, pan frying, deep-frying, braising, steaming, poaching, simmering, stewing, etc.
• Familiarity with assorted cuts of beef, pork, lamb, fish, etc.
• Detail-oriented with a strong ability to multitask
• Ability to work early morning shifts (Weekends and Holidays)
• Hotel and/or Catering experience preferred.