Catering Cook

Responsibilities Cook on board are responsible for following Food Safety Regulations when preparing our food for airline customers based upon established customer specifications. Qualifications Culinary degree or cooking certification preferred. At least 2 years of experience cooking in a high volume institutional catering environment preferred. Understanding of HACCP Compliance. Ability to speak, read and understand English. Comply with all work rules and regulations. Must be able to use fingers/hands to handle equipment. Must be able to lift and push 50+ lbs. Must be able to stand, bend, lift and move intermittently during a shift of 8+ hours. Must be flexible and able to react to changing priorities. Above average skill level with cutlery, small wares and equipment. Understanding of various cooking techniques. Ability to understand and complete recipes. Strong organizational skills. Must be willing to work assigned schedule and overtime when required. Must wear Personal Protective Equipment as required. Pass a criminal background check and drug screen. Environmental Requirements May be exposed to extreme temperature changes and noise. This position requires being active, walking, heavy lifting and pushing 50+ lbs. Regularly stand, bend, lift, and move intermittently during shifts of 8+ hours. Exposed to hot surfaces. #J-18808-Ljbffr