- Experience
- 3+ years
- Source
- Fountain
Description
Our cooks do large batch cooking. Responsible to follow HACCP Regulations when preparing our food for airline customers based upon established customer specifications.
Qualifications
- At least 3-5 years of experience cooking in a high volume institutional catering environment preferred.
- Culinary degree or cooking certification preferred.
- Must have demonstrated culinary experience in: Sauce preparation, stock preparation, garnish and menu breakout
- Ability to prepare entrées for all airlines
- Review production sheets to confirm specifications
- Prepare complex recipes per specifications
- Understanding of various cooking techniques.
- Ability to understand and complete recipes.
- Overseeing portion size, evaluating and improving productivity, controlling expenses.
- Understanding of HACCP Compliance.
- Extensive knowledge of safe food handling practices skills in proper use of cutlery, kitchen equipment & machinery.
- Knowledge of proper sanitation of work station.
- Full compliance will all work rules and regulations.
- Flexibility and the ability to react to changing priorities.
- Ability to communicate with Customers/Coworkers.
- Strong Organizational skills.
Schedule availability - Varies, both day and swing schedules available. Includes weekends.
Skills
Compliance