Responsibilities of Position:
Review production sheets to confirm specifications based on international carrier requirements. Follow strict requirements of food preparation. Read and interpret international menus. Retrieve necessary food and equipment. Review production sheets to confirm specifications based on international airline carrier requirements. Wrap, date and refrigerate finished products.
Understand HACCP Compliance and implements procedures which includes proper temperature controls and completing the necessary paperwork.
An excellent attendance record.
Full compliance will all work rules and regulations.
Flexibility, able to react to changing priorities.
Above average skill level with cutlery, small wears and equipment.
Understand cooking techniques.
Ability where necessary to prepare ethnic food items.
Ability to understand and complete recipes. Interprets specifications and prepares to taste, color, texture, and eye appeal.
Ability to communicate with Customers/Coworkers.
Organizational skills.
Ability to speak, read and understand English
Ability to convert to metric measures- with conversion chart.
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
Other duties as assigned.
Rate of Pay(required): Minimum $12.15 - Max $13.15 (Executive Chef determines level pay based on experience/skills)
Benefits Offered:
AFTER 90 DAYS OF EMPLOYMENT THROUGH LSG SKY CHEFS EMPLOYEES ARE ELIGIBLE FOR:
Full/Part Time: Full time
Schedule: must be flexible
Required Skills
Culinary degree or cooking certification preferred. At least 2 years of experience cooking in a high volume institutional catering environment.
Required Experience
Special Notes: Initial interview will be conducted on site. Pre-employment screening is conducted at Reliable Agency. Due to operational needs schedules may change. Worked assigned schedule may include nights, weekends and holidays. Work overtime when required. Pass criminal background and drug test. May be exposed to extreme temperature changes and noise.
Culinary degree or cooking certification preferred. At least 2 years of experience cooking in a high volume institutional catering environment.