Gourmet Line Cook for Global Airline & Event Catering

DO & CO group; Des Plaines (IL); On-site; USD 25,000 - 39,000; Full time

Benefits offered by this job

Competitive pay

Daily meals provided

401K & medical benefits

Career development opportunities

Global hospitality network

Job summary

DO & CO in Des Plaines, IL is seeking a dynamic Cook to join our team on-site. You will handle a variety of cooking techniques, ensure freshness and adherence to DO & CO standards, and collaborate with the kitchen to maintain quality and efficiency.

You must manage workloads, work well with others, and stay flexible across shifts including nights, weekends, and holidays to meet business needs.

Qualifications

• Able to manage through a substantial workload.
• Proactivity and self-organization.
• Capable to work independently as well as in a team environment.
• Able to complete assigned tasks within the given time to meet strict deadlines.
• Ability to accurately monitor wastage.
• Flexibility to work different shifts (including nights, weekends, and holidays) based on business needs.

Responsibilities

• Demonstrate all cooking techniques such as prepping, roasting, broiling, braising, sautéing, grilling.
• Create products in terms of freshness, taste, and consistency to the specification of the Airline and DO & CO’s standards.
• Standardize recipes and notify the Chef/Sous Chef of any shortages or discrepancies in products or ingredients.
• Supervise supply-chain systems: control timing of the food production flow and supervise the processing to avoid delays and lapses.
• Comply with all food safety and hygiene regulations as stated in the food safety management system handbook.
• Report problems with the food safety management system to their manager and the hygiene and food safety team.

Skills

Proactivity

Self-organization

Teamwork

Time management

Job description

DO & CO in Des Plaines, IL is seeking a dynamic Cook to join our team on-site. You will handle a variety of cooking techniques, ensure freshness and adherence to DO & CO standards, and collaborate with the kitchen to maintain quality and efficiency.

You must manage workloads, work well with others, and stay flexible across shifts including nights, weekends, and holidays to meet business needs.