Lead Airline Cook — High-Volume Kitchen Pro

Gategroup Holding; Denver (CO); On-site; USD 28,413 - 40,467; Full time

Benefits offered by this job

On-site cafeteria

Free parking

Uniforms supplied

Weekly pay

Job summary

gategroup is seeking a Cook to prepare and cook various food items according to recipes and to lead production on shift. The role involves assembling equipment, packaging beverages for airline service, and maintaining sanitation standards in a fast-paced environment.

The ideal candidate has a culinary background with at least 2 years in a high-volume setting, experience with temperature logs, and the ability to adapt recipes for daily production. Weekend and holiday work may be required.

Qualifications

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

Responsibilities

• Assembles equipment according to airline specifications following procedures and diagrams.
• Packages and prepares alcoholic beverages for airline flights.
• Keeps production areas compliant with sanitation standards and customer requirements.
• Documents inventory in compliance with requirements.
• Follows directions and works as a team member.
• Supports Hot Food leadership in monitoring production quality and efficiencies.
• Performs additional duties as needed by management.

Skills

Culinary skills

Sanitation knowledge

Team collaboration

Communication

Education

Culinary degree or certification

Job description

gategroup is seeking a Cook to prepare and cook various food items according to recipes and to lead production on shift. The role involves assembling equipment, packaging beverages for airline service, and maintaining sanitation standards in a fast-paced environment.

The ideal candidate has a culinary background with at least 2 years in a high-volume setting, experience with temperature logs, and the ability to adapt recipes for daily production. Weekend and holiday work may be required.