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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


Qualifications:

·         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.

 

Source: http://www.jobs2careers.com/click.php?id=2138518706.96


• Location: Los Angeles

• Post ID: 70418315 losangeles
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