Cook (Catering Operations
The Cook supports premium catering operations by preparing, cooking, and portioning high-quality food products for onboard travel and transport services. Working closely with the Fulfillment and Logistics teams, this role ensures all passenger and crew meals meet strict culinary, presentation, and food safety standards. The Cook plays a vital role in meeting tight, time-sensitive departure schedules across multiple service tiers.
Key Responsibilities
Food Preparation & Production
- Prepare, cook, and portion hot and cold food items according to established premium recipes, specifications, and production sheets.
- Produce meals for multiple service tiers, including premium guest menus, crew meals, snacks, and emergency provisions.
- Ensure all dishes meet strict quality, presentation, portion control, and taste standards.
Kitchen Operations & Logistics
- Coordinate with the Fulfillment team to ensure cooked and prepared components are ready, properly cooled, and packaged on time for scheduled loading and departures.
- Manage prep timelines efficiently to handle last-minute adjustments to guest counts or dietary requirements.
- Assist with receiving, rotating (FIFO), and organizing kitchen inventory and raw ingredients.
Food Safety & Compliance
- Maintain strict compliance with food safety and sanitation regulations, including Food Safe Level 1 standards.
- Monitor and record food temperatures during preparation, cooking, and storage.
- Ensure all prepared food components are properly labeled with dates, contents, and allergen alerts prior to transfer to the assembly and loading line.
Health, Safety & Environment
- Follow all company safety protocols, workplace policies, and safe chemical handling procedures.
- Maintain a clean, organized, and sanitized workstation, including deep cleaning of kitchen equipment as scheduled.
- Promptly report any maintenance issues or safety hazards to the kitchen management team.
Qualifications
- Previous experience as a Line Cook, Prep Cook, or Commis Chef in a high-volume catering, hotel, or commissary kitchen environment.
- Food Safe Level 1 certification (or willingness to obtain prior to start).
- Culinary diploma or certificate is considered an asset, but equivalent experience will be valued.
- Strong knife skills and knowledge of diverse cooking techniques.
- Ability to read, understand, and scale recipes accurately based on production sheets.
- Flexibility to work variable schedules, including early morning, evening, weekend, or overnight shifts to match operational departure timelines.
Key Competencies
- Efficiency & Speed: Ability to maintain high production speeds without sacrificing quality or presentation.
- Attention to Detail: Precision in portion control, ingredient ratios, and strict dietary restriction adjustments.
- Team Collaboration: Strong communication skills to work seamlessly alongside fulfillment and logistics associates.
- Resilience under Pressure: Staying calm and focused in a fast-paced, deadline-driven culinary environment.
Work Environment
- Commercial kitchen and food production settings.
- Exposure to high heat (stoves, ovens) and cold storage environments (walk-in coolers/freezers).
- Physical requirements include prolonged standing, walking, bending, and the ability to lift up to 40 lbs.
Why This Role Matters
As a Cook in our catering operations, you are the foundation of the onboard culinary experience. Your skill ensures that travelers experience exceptional hospitality, enjoying fresh, safe, and beautifully prepared meals that elevate their entire journey.
Pay: $20.00-$25.00 per hour
Work Location: In person
