Job Description
Job Description
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Weekly Pay
Job Description :
DESCRIPTION OF JOB RESPONSIBILITIES AND DUTIES :
Responsible for multiple Airline cooking
Ability to follow recipes for multiple items and prepare to taste, color,
texture, and eye appeal
Determines production levels and requisition proper amount of products
Prepare food in accordance with established procedures / recipes
Wrap, date, and refrigerate products following current processes and
procedures.
Follow HACCP / Food Safety procedures, which include proper
temperature control and documentation.
Other tasks assigned as needed
SKILLS AND QUALIFICATIONS :
Read, speak, and write English
Skilled in the proper use of cutlery, kitchen equipment, and machinery
A minimum of 2-5 years experience in a high-volume kitchen
specializing in multi-customer requirements / expectations
Must be able to stand, walk, and bend most of the shift.
Must be able to lift / carry up to 30 lbs.
Must be able to work using hands and fingers to cut and prep.
Skilled in basic cuts, i.e. julienne, batonnet, chiffonade, brunoise
assorted dice sizes), assorted slicing
Knowledge of roasting, baking, broiling, sauteing, pan frying, deep-
frying, braising, steaming, poaching, simmering, stewing, etc.
Familiarity with assorted cuts of beef, pork, lamb, fish, etc.
Detail-oriented with a strong ability to multitask
Ability to work early morning shifts (Weekends and Holidays)
Full-time, Part-time
$16.5 / hr
LI23
LIBF24
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