Job Description

Key Responsibilities:

• Prepare and cook menu items according to established recipes, portion standards, and presentation guidelines.
• Maintain a clean, organized, and sanitized workstation in compliance with all health, safety, and airport regulations.
• Execute food preparation tasks, including chopping, measuring, portioning, and batch cooking.
• Ensure proper use, handling, and storage of food items to maintain freshness and prevent waste.
• Work efficiently in a high‑volume, fast‑paced environment while meeting quality and timing expectations.
• Communicate effectively with kitchen and front‑of‑house staff to support smooth operations.
• Follow all company and airport safety protocols, including equipment use, temperature control, and PPE requirements.
• Assist with opening, closing, and daily prep lists to ensure operational readiness throughout shifts.
• Support team members as needed to maintain a collaborative and productive kitchen environment.
• Performs other duties as assigned.

Qualifications, Education and Previous Experience:

• Previous cooking experience in a restaurant or high‑volume kitchen preferred.
• Basic knowledge of culinary techniques, including prepping ingredients, grilling, sautéing, frying, and food handling.
• Ability to follow recipes, portion standards, and presentation guidelines consistently.
• Strong understanding of food safety, sanitation practices, and temperature control.
• Ability to work efficiently in a fast‑paced, high‑volume environment, especially during peak airport traffic
• Reliable, punctual, and able to work full-time, including early mornings, evenings, weekends, and holidays as required in an airport setting.
• Ability to stand, lift, bend, and carry items (up to 40 lbs) throughout the shift.
• Strong teamwork and communication skills to collaborate with kitchen staff and support smooth operations.
• Must be able to pass airport background check and badging requirements- 10 year FBI background check.
• High school diploma or general education degree (GED)

Required Skills:

Knowledge of basic food preparation and cooking skills; Must be able to properly identify and use various cooking utensils and equipment.

Language Skills:

• Ability to read and comprehend simple instructions, short correspondence, and basic operational documents.
• Ability to effectively communicate information individually and in small group settings with customers and coworkers.
• Ability to understand and communicate in the English language, both written and verbal; English proficiency is required for safety, communication, and operational purposes.

Mathematical Skills:

Ability to add, subtract, multiply and divide in all units of measure, using whole numbers, and common fractions.

Reasoning Ability:

Ability to apply reasonable understanding in carrying out instructions in written, oral or diagram form.

Physical Demands:

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 stand during 6-8hr shift, and use hands to manipulate and operate objects, tools or controls; Reaches, bends, stoops, shakes, stirs and wipes; The employee is frequently required to reach with hands and arms and taste or smell; The employee must be able to hear well amongst loud background noise; Employee must occasionally lift and/or move up to 50-pound cases several times per shift.

Frequent immersion of hands in water and other cleaning agents.

Work Environment:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must be able to work in various hot and cold temperatures.