Cook

Job Description

Job Description

Salary: $22 to $26 per hour

Overview

The Cook is responsible for cooking basic food prep and menu items needed to fill catering orders based on established recipes or customer requests. The Cook will be an on-site team player and production support for all production, as well as being called on to deliver orders if needed, shop, maintain delivery vehicles, and provide stellar customer service at every FBO and Client location. The Cook is required to take immediate action on all orders received by the supervisor team while following company procedures. The Cook prepares all foods to specification to include all hot foods, designed salads, sandwiches, canaps, desserts, sauces, and all cold food Preparations according to designated cooking methods. The Cook's work is based on the following company procedures related to food quality, safety, and customer satisfaction. The Cook ultimately reports to the culinary leadership staff.

Responsibilities and Associated Duties

• Under the direction of the Chefs, the Cook's primary responsibility is to produce top-quality hot food.
• The Cook will follow a list of production on a daily basis. This list will consist of all culinary Preparation needs. The requests will be set by culinary supervisors. The completion of this list will require a reasonable, timely effort and a level of multitasking.
• The Cook is a culinary professional in the Company kitchen and is responsible for conducting himself or herself in the utmost professional manner, whether working in our kitchen, on-site at a client location, and supporting all work required, including sanitation, driving, and working with external customers and administrative support staff.
• The Cook will work efficiently while multitasking
• The Cook is responsible for verifying that food quality and specifications are met, prioritizing food production orders, quality assurance, verifying the use of proper trays and packaging with accuracy, food safety, and HACCP compliance.
• The Cook maintains a safe, orderly, and sanitized kitchen by setting up sanitizing stations, assists in monitoring and journaling temperature logs, and uses gloves, food safety tools, and best practices when cooking in the kitchen.
• The Cook will use preventative maintenance on all kitchen equipment.
• The Cook is responsible for delivering catering orders and concierge items in a safe and timely manner in compliance with Company Standard Operating Procedures. Must follow the safety guidelines of the state (s) they drive in while being courteous and careful to avoid accidents and dangerous situations while on the road.
• Dress professionally and within the guidelines of COMPANY procedures, including the company-approved uniform.
• All driving expectations and responsibilitieswhen asked to drive and or deliver
• All other duties as assigned by the General Manager.

Knowledge, Experience, and Skill Requirements

• Culinary experience in restaurants, hotels, or catering, or its equivalent required.
• Current ServSafe Food Handling Certificate required at hire or within 7 days of hire,
• Demonstrated ability to take orders and follow through as well as direct and work well with others in a team-driven, fast-paced environment.
• Must be energetic, enthusiastic, creative, and highly motivated to assist in food preparations and presentation.
• Previous face-to-face customer service experience in the aviation, food services, or hospitality industry is essential.
• The individual must possess excellent verbal and written communication skills.
• Prior delivery driving experience preferred.
• Must have an excellent driving record and pass an FAA on-ramp security clearance, pre-employment, and random drug and alcohol screenings.

Operational Demands

• The demands described here are representative of those that must be met by an employee to successfully to perform the essential function of this job.
• Flexible work schedule required, including weekends and holidays.
• Ability to read and interpret documents such as safety rules, operating, instructional, and procedural manuals.
• Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.
• Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form.
• Ability to lift and/or move up to 40 lbs.