Cook

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 Read, speak and write English Excellent performance, attendance, and safety record 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, sautéing, 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) Hotel and/or Catering experience preferred. SKILLS AND QUALIFICATIONS: #J-18808-Ljbffr