Cook I

* 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.

* 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.

The physical requirements for this position include, but are not limited to:
* 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.

* 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