Cook

Universal Weather and Aviation•South San Francisco, CA

8h•Onsite

About The Position

The Cook is responsible for the quality of food ingredients used and preparation methods. The Cook prepares basic food and menu items needed in filling catering orders based on established recipes or customer requests. This is an on-site team player position and production support for all orders as well as being called on at times to shop and produce specialty items not in ACW specifications books. The Cook is required to take immediate action in all orders received and is required to produce high quality menu items and recipes as instructed by the GM and/or other Kitchen Management Staff. The Cook prepares all foods to specification to include all hot foods, salads, sandwiches, canapés, desserts, sauces, and all cold food preparations according to the designated preparation methods. The Cook is responsible for culinary quality and supports all culinary initiatives, learns all standard ACW food displays, culinary practices, as well as the safe use of fresh ingredients. The Cook works in partnership with all cooks, prep staff, and management, to provide production solutions in situations arising that require action and critical thinking. The Cook work is based on the company procedures related to food quality, safety, customer satisfaction, and accuracy in cost.

Requirements

A High School diploma is required.
Current ServSafe Food Handling Certificate required at hire or within 45-days of hire.
Must have knife/cutting skills.
Must have an understanding of cooking techniques.
Culinary experience in restaurants, hotels, or catering companies or its equivalent required, with experience in new culinary trends preferred.
Demonstrate the ability to take orders and follow through as well as direct and work well with others in a team-driven, fast-paced environment is essential.
Must be energetic, enthusiastic, creative, and highly motivated to assist in food preparation and presentation.
Flexibility to work different shifts is required, including weekends and holidays.
Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.
Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.
Ability to apply good judgement understanding to carry out instructions furnished in written, oral, or diagram form.

Nice To Haves

Spanish-speaking ability is a plus.
Culinary experience in restaurants, hotels, or catering companies or its equivalent required, with experience in new culinary trends preferred.

Responsibilities

Participate in the process of training and directing new and existing Air Culinaire team members, take time to ensure all food, packaging, labeling, and allergens on all trays and are made with accuracy, food safety and HACCP compliance.
Provide feedback and suggestions to the Kitchen Management Staff to continue to monitor, maintain and improve quality as a secondary responsibility in this role.
Assist in the butchering of meats and fish and assist with the daily operations of the kitchen.
Ensures that all food preparations and presentations meet ACW specifications and quality standards.
Maintains a safe, orderly, and sanitized kitchen by setting quat-sanitizer stations, assists in monitoring and journaling temp-logs and using gloves, food safety tools and best practices when cooking in the kitchen.
Use preventative maintenance with all kitchen equipment while directing the other team members to do the same.
Assist in ordering, inventory and any other duties as assigned by the General Manager.
All employees who are organizing or delivering catering are required to use Shipday for all order logistics and deliveries to include delivery photo at point of delivery and the name of the recipient at point of delivery.

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