Airline Flight Kitchen Cook – High-Volume Prep

gategroup; San Francisco (CA); On-site; USD 31,000 - 44,000; Full time

Benefits offered by this job

Free on-site cafeteria with hot meals

Free uniforms and laundering

Weekly pay with paycard

Employee referral bonuses

Life insurance

Job summary

gategroup in San Francisco is seeking a Cook to prepare and cook a variety of food items according to recipes and help monitor production. You will assemble equipment to airline specifications, package beverages for flights, and maintain sanitation while documenting inventory and working as part of a team.

A culinary degree or cook certification is preferred, with at least 2 years in a high-volume institutional catering environment.

Qualifications

• Culinary degree and/or cook certification is preferred.
• At least 2 years of experience cooking in a high volume institutional catering environment is preferred.
• Experience with maintaining temperature logs for all food items prepared.
• Recipe conversion experience required to accommodate the kitchen’s daily production needs.

Responsibilities

• Assembles equipment according to airline specifications following procedures and assembly diagrams.
• Packages and prepares alcoholic beverages for airline flights.
• Keeps production areas in compliance with sanitation standards and customer requirements.
• Documents inventory in compliance with requirements.
• Follows directions.
• Works as a member of a team.
• Supports Hot Food leadership in monitoring team's production quality and efficiencies.
• Additional duties may be assigned as deemed necessary by management.

Skills

Cooking

Teamwork

Education

Culinary degree or cook certification

Tools

Cooking Skills

Knife Skills

Temperature Control

Food Safety

Job description

gategroup in San Francisco is seeking a Cook to prepare and cook a variety of food items according to recipes and help monitor production. You will assemble equipment to airline specifications, package beverages for flights, and maintain sanitation while documenting inventory and working as part of a team.

A culinary degree or cook certification is preferred, with at least 2 years in a high-volume institutional catering environment.