Cook I

Classification: Full-Time/Hourly Salary Range: $21.85/Hour Reports to: Hot Kitchen Supervisor & Manager Date: 03-24-2026 Job Description Cook I is an entry-level position responsible for preparing and cooking hot food items following recipes, food safety guidelines, and airline specifications. This role supports daily hot food production, ensuring consistent quality and timely output in a high-volume environment. Cook I work under the supervision of Chef, Sous Chef, and senior cooks or supervisors, and play a critical role in maintaining cleanliness, efficiency, and food safety throughout the shift. Essential Functions * Prepare hot food items according to established recipes, procedures, and airline specifications, ensuring consistency, quality, and timely output. * Apply proper cooking methods, portion control, and garnishing techniques to ensure an attractive and appetizing presentation of all dishes. * Requisition food items from storage and maintain proper stock rotation to minimize waste and support efficient inventory management. * Store food properly and safely, adhering to health department regulations, including labeling, dating, and FIFO guidelines. * Conduct regular inventory checks and communicate with supervisors to maintain adequate stock levels. * Follow all sanitation and safety procedures to maintain a clean, organized, and compliant work environment. * Adhere to all food handling, hygiene, and personal safety guidelines in accordance with HACCP, OSHA, and company policies. * Safely operate kitchen equipment (e.g., ovens, kettles, steamers, mixers), reporting any malfunctions to maintenance. * Assist with scheduling, labor management, and monitoring food costs as directed by supervisors. * Support training and development of new team members to foster a collaborative and productive kitchen environment. * Promote positive communication and teamwork across departments to ensure smooth and efficient operations. * Perform other kitchen-related duties as assigned by supervisors or management to meet production needs. Skills and Qualifications * Must be at least 18 years of age. * Culinary degree or certification preferred. * Minimum 5 years of cooking experience, with at least 2 years in a lead cook role in a high-volume environment (e.g., airline catering, healthcare, hospitality). * Prior experience with multiple airline or international customer requirements preferred. * Experience with Kosher food preparation is a plus. * Strong working knowledge of food industry standards, including HACCP, GMP, and general sanitation practices. * Proven ability to lead, supervise, and train team members in a fast-paced, high-volume environment. * Excellent verbal and written communication skills. Ability to read, write, and communicate clearly in English * Strong attention to detail with a commitment to high standards of food safety, quality, and presentation. * Ability to work under pressure while maintaining speed, accuracy, and efficiency. * Comprehensive understanding of food handling procedures and health regulation compliance. Supervisory Responsibility This position may have supervisory responsibilities. Work Environment This position is located in a food manufacturing facility and involves working in areas that may be cold, hot, humid, or noisy. The environment includes exposure to strong food odors, allergens, and moving equipment. Employees must follow strict sanitation and safety protocols, including the use of personal protective equipment (PPE). Work may take place on wet or slippery surfaces. Schedules may include overtime, weekends, or holidays based on operational needs. Physical Demands The physical requirements for this position include, but are not limited to: * Standing/Walking: Ability to stand and walk for prolonged periods, often on concrete or other hard surfaces. * Lifting/Carrying: Frequently lift, carry, push, or pull objects up to 25 lbs. (occasionally more with assistance or equipment). * Repetitive Motions: Use of hands and arms for repetitive tasks such as packing, sorting, or operating machinery. * Reaching/Bending: Frequent reaching overhead, bending, stooping, and crouching throughout the shift. * Manual Dexterity: Use of fine motor skills for tasks requiring precision and coordination, such as operating controls or using small tools. * Climbing: Occasionally climb ladders or stairs to access equipment or elevated workstations. * Visual Requirements: Ability to visually inspect products, labels, or equipment for quality and safety standards. * Auditory Requirements: Ability to hear alarms, machine sounds, and verbal communication in a noisy environment. * PPE Use: Must be able to wear required personal protective equipment (e.g., gloves, hairnets, earplugs, safety glasses, steel-toe boots) for the duration of the shift. Position Type/Expected Hours of Work This is a full-time, non-exempt position. Standard hours and days of work may vary based on production schedules and operational needs, including flight schedules. Evening, weekend, and holiday work may be required, as well as occasional overtime. Travel 0% Other Duties Please note that this job description is not intended to be an exhaustive list of all duties, responsibilities, and activities associated with the position. Additional tasks may be assigned as necessary, and duties may change with or without notice. Benefits Flying Food Group, LLC offers a comprehensive benefits package that includes: * Medical, prescription drug coverage, dental, and vision insurance * Life and disability insurance * Accident, critical illness, and hospital indemnity plans * Flexible spending accounts and employee assistance programs * Retirement program (401k) with company match * Tuition reimbursement and pet insurance * MetLife- Legal Program