Catering Cooks

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Weekly Pay

Job Description:

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

SKILLS AND QUALIFICATIONS:

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, sauteing, 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)

Full-time, Part-time
$ 16.5/hr

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