Cook

SkyChefs; Orlando (FL); On-site; USD 28,000 - 36,000; Full time

Job summary

SkyChefs, LLC is seeking a kitchen professional to support airline catering operations in a high-volume environment. You will follow established recipes, prepare dishes to ensure taste, color, and eye appeal, and determine production levels based on demand.

The role requires standing for long periods, lifting up to 30 lbs, and adhering to HACCP and food safety procedures. English reading/writing is required, with experience in hotel or catering a plus.

Qualifications

• Minimum 2–5 years experience in a high-volume kitchen.
• Able to stand, walk, and bend most of the shift.
• Lift/carry up to 30 lbs.
• Knowledge of roasting, baking, broiling, sautéing, pan frying, deep-frying, braising, steaming, poaching, simmering, stewing.
• Read, speak and write English.
• Detail-oriented with multitasking ability.
• Hotel and/or Catering experience preferred.

Responsibilities

• Responsible for multiple airline cooking.
• Follow recipes for multiple items and ensure taste, color, texture, and eye appeal.
• Determine production levels and requisition proper amounts.
• Prepare food according to established procedures/recipes.
• Wrap, date, and refrigerate products per current processes.
• Follow HACCP/Food Safety procedures including temperature control and documentation.
• Read, speak, and write English.
• Skilled in proper use of cutlery, kitchen equipment, and machinery.
• Read, speak, and write English.
• Other tasks as needed.

Job description

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
• Read, speak, and write English
• 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.