Airport Cook CD: Fast-Paced F&B Prep Pro

Avolta; Fort Lauderdale (FL); On-site; USD 23,419 - 28,929; Full time

Benefits offered by this job

Health insurance

PTO

Holiday pay

Meal and transportation benefits

401(k) with company match

Employee assistance program

Career growth

Referral bonus

Job summary

Dufry Careers in Fort Lauderdale Airport is seeking a Cook CD – Standard to prepare cooked foods across Fry, Flat Top Griddle, Pantry, and eggs. You will communicate ticket times to managers and servers, ensure highest quality service, and work under the Store/General Manager depending on local requirements.

This non-exempt role requires following recipes, maintaining food safety, and collaborating with a busy team to meet production needs and guest expectations.

Qualifications

• Requires food preparation skills and knowledge of HACCP standards.
• Minimum 1 year of cooking experience, high-volume or fast casual preferred.
• Knowledge of soups, sauté, broiler, fry, and pantry.
• Ability to read, understand, and follow instructions and policies.
• Ability to lift up to 40 pounds and stand/bend/twist as needed.
• Frequent exposure to water and cleaning chemicals.
• Frequent use of sharp knives and hot plates.

Responsibilities

• Follow recipes and product directions for cooking and serving items.
• Estimate food requirements and check production for planning.
• Sanitize and clean workstations and equipment.
• Maintain food safety and sanitation per HACCP standards.
• Operate kitchen equipment and measure ingredients.
• Stock, date, rotate, and check product temperatures.
• Perform other duties as assigned.

Skills

Food preparation

HACCP knowledge

Communication

Physical ability

Job description

Dufry Careers in Fort Lauderdale Airport is seeking a Cook CD – Standard to prepare cooked foods across Fry, Flat Top Griddle, Pantry, and eggs. You will communicate ticket times to managers and servers, ensure highest quality service, and work under the Store/General Manager depending on local requirements.

This non-exempt role requires following recipes, maintaining food safety, and collaborating with a busy team to meet production needs and guest expectations.