The First Cook is a key member of our culinary team and works in close cooperation with our team of Chefs and Second Cooks preparing and producing meals to meet our airline customer requirements.
A strong candidate for this position is one who has a) formal culinary school training, and/or 3-5 years of experience in a high volume, fast-paced production environment; b) Excellent knife skills, c) solid proficiency in various cooking methods and use of use of cookware.
More specifically:
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Culinary degree or cooking certification preferred or at least 1 year of experience prepping in a high-volume institutional catering environment.
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Understanding of basic cooking techniques
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Knowledge and use of different cutting techniques
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Ability to understand and follow superior (Cook I and above) instructions.
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Must be able to use fingers/hands to handle cooking tools and equipment
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Understanding of Food hygiene standards and HACCP Compliance.
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Ability to speak, read and understand English.
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Must be able to lift and push 50+ lbs
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Must be able to stand, bend, lift and move intermittently during shift of 8+ hours.
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Must be flexible and able to react to changing priorities.
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Comply with all work rules and regulations.
- Work assigned schedule which may include nights, weekends and holidays.
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Work overtime when required.
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Wear Personal Protective Equipment as required.
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Pass a criminal background check and drug screen.
Environmental Requirements:
- May be exposed to extreme temperature changes and noise.-This position requires to be active, walking, heavy lifting and pushing 50+ lbs.-Regularly stands, bends, lifts, and moves intermittently during shifts of 8+ hours.-Exposed to hot surfaces.
