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About the Role

The Cook is responsible for preparing and cooking high-quality meals for airline passengers in a high-volume production environment. This role requires adherence to standardized recipes, food safety regulations, and HACCP procedures to ensure consistency, quality, and compliance. The Cook works collaboratively with the kitchen team to meet production timelines and airline specifications.

Responsibilities

• Prepare and produce mass volume of food according to established menus and recipes
• Perform various cooking tasks, including grilling and sauce preparation
• Maintain cleanliness, sanitation, and safety standards
• Monitor food usage and minimize waste
• Work effectively in a fast-paced, team-oriented environment
• Perform other duties as assigned

Requirements

• Minimum 2 years’ experience in high-volume food service
• At least 1 year of experience or exposure to menu research and development
• Valid Food Handler’s Certificate or equivalent
• Knowledge of HACCP and food safety standards
• Ability to work under pressure and meet tight deadlines
• Strong attention to detail and organizational skills
• Ability to multitask and manage a heavy workload
• Flexibility to work nights, days, weekends, and holidays
• Ability to work independently and as part of a team
• Must meet all applicable state and local food handler certification requirements for the work location
• Continuously multi-task under time limits
• Requires constant attention to precise details and accuracy of specified standards
• Follows simple to complex (more than 3 steps) instructions
• Concentration which frequently extends beyond 30 minutes at a time
• Constant attendance and punctuality
• Follows instructions, responds to management direction
• Takes responsibility for own actions
• Completes tasks on time or notifies appropriate person with an alternate plan
• Meets productivity standards
• Completes work in timely manner
• Strives to increase productivity
• Works quickly
• Regularly required to stand, walk; reach with hands and arms and stoop, kneel, or crouch
• Regularly lift and /or move up to 30 pounds
• Observes safety and security procedures
• Reports potentially unsafe conditions
• Use equipment and materials properly

Skills

• Cooking
• Grilling
• Sauce preparation
• Food safety
• HACCP
• Attention to detail
• Organizational skills
• Multitasking
• Teamwork

Work Type

• Indoors

Experience Level

• Minimum 2 years’ experience in high-volume food service
• At least 1 year of experience or exposure to menu research and development

Education Level

• High School Diploma or GED preferred