JFK Kitchen Agent -Full Time

Swissport International AG•New York, NY

2d•Onsite

About The Position

The Kitchen Agent is responsible for supporting daily kitchen operations by preparing and handling food according to established Standard Operating Procedures (SOPs), maintaining inventory, and ensuring a clean, organized, and safe working environment. This role supports both Front of House (FOH) and Back of House (BOH) operations to ensure food quality, proper stock availability, and smooth service.

Requirements

Kitchen agents must be 21 years of age or older
Previous experience in a kitchen or similar role within the food industry required
Good command of the English language both verbal and written
High school diploma or equivalent
Reliable transportation to and from the airport
Able to lift 50 lbs. without assistance
Ability to work efficiently in a fast-paced restaurant setting
Physically able to be on your feet during an entire shift (8-10 hrs.); walking, bending, stooping, twisting, reaching, pulling, pushing, kneeling, and crouching
Positive attitude, excellent communication and willingness to get along with co-workers
Ability to pass a 10 yr. federal background check
Food Handler’s license or the ability to obtain
Willingness to work early mornings, late nights and/or weekends and holidays
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is regularly required to sit and talk or hear. The employee is occasionally required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; and stoop, kneel, crouch, or crawl.
The employee might occasionally lift and/or move up to 10 pounds and occasionally lift and/or move up to 25 pounds.
Specific vision abilities required by this job include close vision, distance vision, color vision, and ability to adjust focus.

Responsibilities

Prep, heat, or cook menu items according to SOPs and established recipe guidelines
Maintain proper stock levels in FOH and BOH, practicing FIFO rotation standards
Ensure the quality and expiration dates are up to standards
Load and unload the dishwasher
Clean and sanitize cookware, dishes, utensils, and cooking stations throughout the kitchen
Sweep and mop the lounge, kitchen and storage areas as needed or as instructed
Collect and dispose of trash following all recycling procedures and compost procedures
Maintain an organized kitchen area, ensuring cleanliness and in compliance with health and safety regulations
Receive, inspect and put away stock in the correct location, practicing FIFO and maintaining organized inventory
Communicate with FOH staff to ensure proper stock levels in merchandizers and at stations
Other duties as assigned