Cook

Tier1usa; Orlando (FL); On-site; USD 35,000 - 45,000; Full time

Job summary

Tier1usa in Orlando, Florida is seeking a candidate with 2-5 years of experience in a high-volume kitchen for airline cooking. The ideal candidate must be detail-oriented and skilled in food preparation methods while adhering to safety standards.

Responsibilities include preparing food according to established recipes, maintaining safety documentation, and managing product requisitioning. Must be able to work flexible shifts, including early mornings, weekends, and holidays.

Qualifications

• 2-5 years experience in high-volume kitchen.
• Ability to stand, walk, bend most of the shift.
• Knowledge of various cooking methods.

Responsibilities

• Responsible for multiple Airline cooking.
• Follow recipes to prepare food to taste, color, texture.
• Ensure proper food safety and temperature control.

Skills

Recipe preparation

Food safety procedures

Cutlery and kitchen equipment

Multi-tasking

Attention to detail

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
• 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: