Cook Helper

Flying Food Group; Newark (NJ); On-site; USD 42,000 - 64,000; Full time

Job summary

Flying Food Group in Newark, NJ, is seeking a Cook II to support high-volume production, preparing and cooking meals according to FFG recipes and airline specifications. You will work with kitchen staff to ensure safety, quality, and efficiency while maintaining HACCP guidelines.

This role requires attention to detail, reliable attendance, and the ability to read batch sheets in English. Training and guidance of junior staff may be part of your responsibilities, with a focus on sanitation and

Qualifications

• Must be at least 18 years old.
• 2–3 years of experience in food production, preferably airline catering or food manufacturing.
• Working knowledge of HACCP and proper food handling and sanitation procedures.
• Ability to read and follow detailed recipes and batch sheets in English.
• Strong communication skills and ability to work as part of a team.
• Reliable attendance and punctuality are required.
• Ability to accurately use measuring tools and perform basic math for portioning and recipe preparation.

Responsibilities

• Prepare and cook food products according to Flying Food Group (FFG) standardized recipes and airline specifications, using correct ingredients and proportions.
• Complete prep work as assigned by supervisors or senior cooks.
• Wash, peel, cut, and portion ingredients such as meats, vegetables, poultry, and seafood.
• Weigh and measure ingredients accurately using standard units of measurement.
• Operate cooking equipment (e.g., ovens, kettles, slicers) properly and safely.
• Store and label food items correctly in designated areas following FIFO and HACCP procedures.
• Maintain compliance with HACCP guidelines and ensure temperature logs and food safety practices are followed at all times.
• Follow strict sanitation and hygiene protocols to keep work areas, utensils, and equipment clean.
• Keep accurate records of ingredients and quantities used during production.
• Report safety hazards, equipment issues, or accidents to management immediately.
• Perform other related and miscellaneous duties as assigned by management.

Skills

HACCP Knowledge

Reading English Recipes

Teamwork

Attention to detail

Math Proficiency

Job description

Cook II is responsible for the preparation, cooking, and handling of food items in strict compliance with Hazard Analysis and Critical Control Points (HACCP) guidelines, company recipes, and safety standards. This role supports high-volume production and may assist in training and guiding kitchen staff.

Essential Functions

• Prepare and cook food products according to Flying Food Group (FFG) standardized recipes and airline specifications, using correct ingredients and proportions
• Complete prep work as assigned by supervisors or senior cooks.
• Wash, peel, cut, and portion ingredients such as meats, vegetables, poultry, and seafood.
• Weigh and measure ingredients accurately using standard units of measurement.
• Operate cooking equipment (e.g., ovens, kettles, slicers) properly and safely.
• Store and label food items correctly in designated areas following FIFO and HACCP procedures.
• Maintain compliance with HACCP guidelines and ensure temperature logs and food safety practices are followed at all times.
• Follow strict sanitation and hygiene protocols to keep work areas, utensils, and equipment clean.
• Keep accurate records of ingredients and quantities used during production.
• Report safety hazards, equipment issues, or accidents to management immediately.
• Perform other related and miscellaneous duties as assigned by management.

Skills & Qualifications

• Must be at least 18 years of age.
• Minimum 2-3 years of experience in food production, preferably in airline catering or food manufacturing
• Working knowledge of HACCP and proper food handling and sanitation procedures
• Ability to read and follow detailed recipes and batch sheets in English.
• Strong communication skills and ability to work as part of a team.
• Reliable attendance and punctuality are required.
• Ability to accurately use measuring tools and perform basic math for portioning and recipe preparation.