Cook

Flying Food Group; Schiller Park (IL); On-site; USD 2,617,000 - 3,582,000; Full time

Benefits offered by this job

Medical insurance

Dental insurance

Vision insurance

Life insurance

Disability insurance

401k retirement plan

Tuition reimbursement

Pet insurance

MetLife Legal Program

Job summary

Flying Food Group in Schiller Park, IL hires a Cook I to support high-volume hot-food production in a food manufacturing facility. You will prepare items per recipes, adhere to HACCP and airline specifications, and help ensure quality, speed, and proper plating throughout each shift.

The role requires at least 18 years old, and a culinary degree or certification is preferred. Prior lead-cook experience in similar settings is valued; strong teamwork and communication are essential.

Qualifications

• Must be at least 18 years of age.
• Culinary degree or certification preferred.
• Minimum 5 years of cooking experience, with at least 2 years in a lead cook role in a high-volume environment (e.g., airline catering, healthcare, hospitality).
• Prior experience with multiple airline or international customer requirements preferred.

Responsibilities

• Prepare hot food items according to established recipes, procedures, and airline specifications.
• Apply proper cooking methods, portion control, and garnishing techniques for presentation.
• Requisition food items from storage and maintain stock rotation to minimize waste.
• Store food properly and safely, adhering to health department regulations including FIFO guidelines.
• Conduct regular inventory checks and communicate with supervisors to maintain stock levels.
• Follow all sanitation and safety procedures to maintain a clean, compliant work environment.
• Adhere to HACCP, GMP, and other safety guidelines.
• Operate kitchen equipment and report malfunctions.
• Assist with scheduling, labor management, and monitoring food costs as directed by supervisors.
• Support training and development of new team members.
• Promote teamwork across departments for smooth operations.
• Perform other kitchen-related duties as assigned.

Skills

Culinary skills

Attention to detail

Strong communication

English proficiency

Education

Culinary degree or certification

Job description

Classification: Full-Time/Hourly

Salary Range: $22.35

Reports to: Hot Kitchen Supervisor & Manager

Date: August 28, 2026

Job Description

Cook I is an entry-level position responsible for preparing and cooking hot food items following recipes, food safety guidelines, and airline specifications. This role supports daily hot food production, ensuring consistent quality and timely output in a high-volume environment. Cook I work under the supervision of Chef, Sous Chef, and senior cooks or supervisors, and play a critical role in maintaining cleanliness, efficiency, and food safety throughout the shift.

Essential Functions

• Prepare hot food items according to established recipes, procedures, and airline specifications, ensuring consistency, quality, and timely output.
• Apply proper cooking methods, portion control, and garnishing techniques to ensure an attractive and appetizing presentation of all dishes.
• Requisition food items from storage and maintain proper stock rotation to minimize waste and support efficient inventory management.
• Store food properly and safely, adhering to health department regulations, including labeling, dating, and FIFO guidelines.
• Conduct regular inventory checks and communicate with supervisors to maintain adequate stock levels.
• Follow all sanitation and safety procedures to maintain a clean, organized, and compliant work environment.
• Adhere to all food handling, hygiene, and personal safety guidelines in accordance with HACCP, OSHA, and company policies.
• Safely operate kitchen equipment (e.g., ovens, kettles, steamers, mixers), reporting any malfunctions to maintenance.
• Assist with scheduling, labor management, and monitoring food costs as directed by supervisors.
• Support training and development of new team members to foster a collaborative and productive kitchen environment.
• Promote positive communication and teamwork across departments to ensure smooth and efficient operations.
• Perform other kitchen-related duties as assigned by supervisors or management to meet production needs.

Skills and Qualifications

• Must be at least 18 years of age.
• Culinary degree or certification preferred.
• Minimum 5 years of cooking experience, with at least 2 years in a lead cook role in a high-volume environment (e.g., airline catering, healthcare, hospitality).
• Prior experience with multiple airline or international customer requirements preferred.
• Experience with Kosher food preparation is a plus.
• Strong working knowledge of food industry standards, including HACCP, GMP, and general sanitation practices.
• Proven ability to lead, supervise, and train team members in a fast-paced, high-volume environment.
• Excellent verbal and written communication skills. Ability to read, write, and communicate clearly in English.
• Strong attention to detail with a commitment to high standards of food safety, quality, and presentation.
• Ability to work under pressure while maintaining speed, accuracy, and efficiency.
• Comprehensive understanding of food handling procedures and health regulation compliance.

Supervisory Responsibility

This position may have supervisory responsibilities.

Work Environment

This position is located in a food manufacturing facility and involves working in areas that may be cold, hot, humid, or noisy. The environment includes exposure to strong food odors, allergens, and moving equipment. Employees must follow strict sanitation and safety protocols, including the use of personal protective equipment (PPE). Work may take place on wet or slippery surfaces. Schedules may include overtime, weekends, or holidays based on operational needs.

Physical Demands

• Standing/Walking: Ability to stand and walk for prolonged periods, often on concrete or other hard surfaces.
• Lifting/Carrying: Frequently lift, carry, push, or pull objects up to 25 lbs. (occasionally more with assistance or equipment).
• Repetitive Motions: Use of hands and arms for repetitive tasks such as packing, sorting, or operating machinery.
• Reaching/Bending: Frequent reaching overhead, bending, stooping, and crouching throughout the shift.
• Manual Dexterity: Use of fine motor skills for tasks requiring precision and coordination, such as operating controls or using small tools.
• Climbing: Occasionally climb ladders or stairs to access equipment or elevated workstations.
• Visual Requirements: Ability to visually inspect products, labels, or equipment for quality and safety standards.
• Auditory Requirements: Ability to hear alarms, machine sounds, and verbal communication in a noisy environment.
• PPE Use: Must be able to wear required personal protective equipment (e.g., gloves, hairnets, earplugs, safety glasses, steel-toe boots) for the duration of the shift.

Position Type/Expected Hours of Work

This is a full-time, non-exempt position. Standard hours and days of work may vary based on production schedules and operational needs, including flight schedules. Evening, weekend, and holiday work may be required, as well as occasional overtime.

Travel 0%

Other Duties

Please note that this job description is not intended to be an exhaustive list of all duties, responsibilities, and activities associated with the position. Additional tasks may be assigned as necessary, and duties may change with or without notice.

Benefits

• Medical, prescription drug coverage, dental, and vision insurance
• Life and disability insurance
• Accident, critical illness, and hospital indemnity plans
• Flexible spending accounts and employee assistance programs
• Retirement program (401k) with company match
• Tuition reimbursement and pet insurance
• MetLife- Legal Program