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Posted: Saturday, July 15, 2017 3:05 PM

Flying Food Group

Job Description

 Cook I

Job Description/Responsibilities:

Report to the Culinary Management team

·         Prepare menu items according to the airlines recipes spec’s, appearance, texture and temperature.   

·         Ensure food items are requisitioned from storeroom and are prepared according to our standards of quality and consistency every time.

·         Maintain sanitation procedures and organization of work area adhering to all OSHA regulations.

·         Meet all health department standards for safe food handling.

·         Operate equipment in a safe manner, according to procedure and safety regulations.

·         Manage food storage areas according receipt date, product rotation & stocking to par levels.

·         Adhere to FFG food preparation procedures maintaining accurate Food Safety Log, Thawing Log, Freezer Log, Blast Cooler Log, Cook N Chilled Log in your daily work activity.

·         Follow cooking methods, portion control and garnishing; ensuring proper execution of all meals resulting in a high quality and consistent product

·         Ensures that kitchen equipment is in proper working order; notifies the maintenance department of any malfunctioning equipment.

·         Always have your temperature gauge as part of your uniform on you at all time

·         Conducts regular inventory of food and kitchen supplies; orders items as necessary to maintain adequate inventory levels and to be ready and willing to assist your fellow team members

·         Promote teamwork and quality service through daily communication and coordination with the cold packers and hot kitchen staff

·         Ability to assist the leadership team in providing direction to others and recommending correction actions

·         Ability to stand and/or walk throughout the entire shift and ability to lift up to 40lbs

·         Understand written recipes/spec’s procedures, prep lists and other related work instructions

·         Manage your work flow without supervision, able to teach others and work with knives, power equipment and cooking equipment


·         Education/Experience: Culinary school graduate required and/or at least 8 years culinary experience with a variety of fine dining cuisines.

·         Food Service experience required and knowledge of culinary cooking methods

·         A minimum of 8 years in a food production and preparation environment

·         Knowledge of food industry quality, sanitation standards and requirements

·         Candidate bilingual speaking and reading  English and Spanish or other language

·         Excellent written and verbal communication skills

·         Able to lift and carry 60 lbs. and work standing/walking 8 or more hours per day.



• Location: Los Angeles

• Post ID: 70418315 losangeles is an interactive computer service that enables access by multiple users and should not be treated as the publisher or speaker of any information provided by another information content provider. © 2017