Cook

Department: Hot Kitchen
Location: LAI
Reports To: Executive Chef
Hourly Rate : $25.00

Job Responsibilities:

Essential Functions

• Preparing a variety of food for airline service.
• Follow recipes & provide correct proportions
• Maintain food inventory/orders
• Complete prep work as directed by management
• Use all cooking equipment properly & safely
• Follow FFG sanitation procedures to keep kitchen area & equipment clean
• Maintain high standards of sanitation, hygiene & food handling procedures
• Report safety hazards & accidents to management immediately
• Wash, peel, and/or cut various foods to prepare for cooking
• Weigh or measure ingredients
• Keep records of quantities of food used HACCP cook log 3+4
• Cut, slice, and/or grind meat, poultry, and seafood to prepare for cooking
• Store and date food in designated containers and storage areas following HACCP procedures
• Perform all related and miscellaneous duties as directed by management.

Job Qualifications:

• Knowledge of food preparation and HACCP procedures
• Good communication skills
• Must speak, read, write, and understand English
• Must have good attendance record and punctuality.
• Must be able to stand and move around most of the day
• Ability to accurately use units of measurement and basic addition and subtraction for measuring and weighing food
• College degree or relevant experience

Physical Demands
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.

While performing the duties of this job, the employee is regularly required to talk or hear. Must be able to lift to 50 pounds regularly, also required to stand, walk, reach with hands and arms, stoop, kneel, or crouch.

Position Type/Expected Hours of Work
This is a full-time non-exempt position in a 24/7/365 work environment.
Flexibility with weekdays, evenings and weekend required.