Cook $24.00/hr

Gate Gourmet; Boston (MA); On-site; USD 52,000 - 70,000; Full time

Job summary

gategroup’s Gate Gourmet operation seeks a Head Cook to lead cooking activities and ensure quality in airline catering. The role focuses on preparing diverse items, following recipes, and coordinating with kitchen staff to meet production targets.

The position requires experience in high-volume catering, familiarity with temperature logs, and ability to adapt recipes for daily needs. Strong teamwork and adherence to standards are essential.

Qualifications

• Culinary degree or cook certification preferred.
• At least 2 years cooking in a high-volume institutional catering environment preferred.
• Experience maintaining temperature logs for prepared items.
• Recipe conversion experience required to fit daily production needs.

Responsibilities

• Assembles equipment per airline specifications and diagrams.
• Packages and prepares alcoholic beverages for airline flights.
• Maintains sanitation standards and meets customer requirements.
• Documents inventory and related records.
• Supports leadership in monitoring production quality and efficiencies.
• Performs additional duties as assigned by management.

Skills

Leadership

Food safety

Communication

Attention to detail

Education

Culinary degree

Cook certification

Job description

We’re looking for motivated, engaged people to help make everyone’s journeys better.

Job Summary

A Head Cook is responsible for preparing and cooking various food items according to recipes and monitors cooks production acting as a lead

Main Duties and 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.

Qualifications

• Education: Culinary degree and/or cook certification is preferred.
• Work Experience: 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.

Technical Skills

Not applicable

Language / Communication Skills

Read, write, and follow food specifications and menu guidelines. Communicate effectively with supervisors and co-workers.

Requirements of the Job

• Handle various food products such as seafood, beef, pork, poultry, fruits, and vegetables.
• Handle knives and kitchen tools properly.
• Work assigned schedule which may vary and could include weekends and holidays.
• Work overtime when required.
• Arrive to work on-time.Completes paperwork and related administrative duties.
• Complies with company policies.

Work Environment

Handles pork, poultry, meat and fish products. Will be exposed to extreme temperature changes and noise. Must be able to lift, push, pull, and move product, equipment and supplies up to fifty (50) pounds frequently during shift. Regularly stands, bends, lifts, and moves intermittently during shifts of 8+ hours.

Demonstrated Values to be Successful in the Position

• We treat each other with respect and we act with integrity
• We communicate and keep each other informed
• We put our heads together to problem solve and deliver excellence as a team
• We have passion for our work and we pay attention to the little details
• We foster an environment of accountability, take responsibility for our actions and learn from our mistakes
• We do what we say we will do, when we say we are going to do it
• We care about our coworkers, always taking an opportunity to make someone’s day better

The above statements are intended to describe the general nature and level of work being performed by the individual(s) assigned to this position. They are not intended to be an exhaustive list of all duties, responsibilities, and skills required. Management reserves the right to modify, add, or remove duties and to assign other duties as necessary. In addition, reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of this position.

gategroup is an equal opportunity employer committed to workforce diversity. All qualified applicants will receive consideration for employment and will not be discriminated against on the basis of race, color, religion, sex, sexual orientation, gender identity, national origin, veteran status, disability status or other category under applicable law. For further information regarding Equal Employment Opportunity, copy and paste the following URL into your web browser: http://www.dol.gov/ofccp/regs/compliance/posters/pdf/eeopost.pdf

About gategroup

gategroup is the global leader in airline catering, retail-on-board and hospitality products and services. gategroup provides passengers with superior culinary and retail experiences, leveraging innovation and advanced technology solutions. Headquartered in Zurich, Switzerland, gategroup delivers operational excellence through the most extensive catering network in the aviation industry, serving passengers from over 200 operating units in over 60 countries/territories across all continents. We work in an exciting industry – fast-paced and ever-changing. Industry trends and customer expectations are constantly evolving and it is critical that we are agile, innovative and ready for change - and our people are our driving force. We offer attractive opportunities to be part of this fast-paced and truly international working environment. For further information, please visit www.gategroup.com.