Cook I at Virgin Atlantic Clubhouse - JFK

Job No.: 000156 Sodexo Full-time • On-Site
  • Flexible Hours
  • Rotating Shifts
 Required Experience: Mid Level Location:  John F. Kennedy International Airport NY 
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The Cook I will accurately and efficiently prepare, portion, cook, and present a variety of hot and/or cold food items for various meal periods, including Breakfast, Lunch, Dinner, and Special/Catered Events. The general responsibilities of the position include those listed below, but Sodexo may identify other responsibilities of the position. These responsibilities may differ among accounts, depending on business necessities and client requirements.
As a Cook at Sodexo, you are also a team player and food waste reducer. You’ll prepare and create nutritious dishes while putting customer service at the heart of everything you do. Your passion for food and warm smile will make a positive impact and brighten the day of those you serve. Join Sodexo and be part of something greater. You belong on a team where you can act with purpose and thrive in your own way.
The Cook will accurately and efficiently prepare, portion, cook, and present a variety of hot and/or cold food items for various meal periods: to include Breakfast, Lunch, Dinner, and Special/Catered Events. These responsibilities may differ among accounts, depending on business necessities and client requirements.

Compensation:

$20.00 - $25.00 Per Hour

Benefits Offered:

  • 401K Matching
  • Dental Insurance
  • Health Insurance
  • Paid Time Off
  • Performance Bonuses
  • Vision Insurance
  • Wellness Programs

Qualifications & Requirements:

Experience/Knowledge:
  • High School diploma, GED or equivalent.
  • 0 to 2 years of related work experience.
  • Knowledge of basic operation of equipment and cash-handling procedures preferred.
Skills/Aptitude:
  • Presents self in a highly professional manner to others and understands that honesty and ethics are essential.
  • Ability to maintain a positive attitude.
  • Ability to communicate with co-workers and other departments with professionalism and respect. Maintains a professional relationship with all coworkers, vendor representatives,
    supervisors, managers, customers, and client representatives.
  • Ability to use a computer.
  • Good working knowledge of food preparation.
  • Requires familiarity of kitchen equipment.
  • Must be able to read and follow a recipe unsupervised.
General Qualifications:
  • Willingness to be open to learning and growing.
  • Maturity of judgment and behavior.
  • Maintains high standards for work areas and appearance.
  • Maintains a positive attitude.
  • Ability to work a flexible schedule helpful.
  • Must comply with any dress code requirements.
  • Attends work and shows up for scheduled shift on time with satisfactory regularity.
Physical Requirements:
  • Close vision, distance vision, peripheral vision, depth perception and the ability to adjust focus, with or without corrective lenses.
  • Significant walking or other means of mobility.
  • Ability to work in a standing position for long periods of time (up to 8 hours).
  • Ability to reach, bend, stoop, push and/or pull, and frequently lift up to 35 pounds and occasionally lift/move 40 pounds.

Job Responsibilities:

  • Prepares and cooks to order foods that may require short preparation time.
  • May prepare food and serve customers at an a la carte and may operate a grill station.
  • Prepares food in accordance with current applicable federal, state and corporate standards, guidelines and regulations to ensure high-quality food service is provided.
  • Reads food order or receives verbal instructions on food required by patron and prepares and cooks food according to instructions.
  • Provides the highest quality of service to customers at all times.
  • Follows basic recipes and/or product directions for preparing, seasoning, cooking, tasting, carving and serving soups, meats, vegetables, desserts and other foodstuffs for consumption in eating establishments.
  • Prepares foods under direct supervision or instruction by operating a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting and shredding fruits and vegetables, and trimming and cutting meat, poultry or fish for
    culinary use.
  • Tastes products, reads menus, estimates food requirements, checks production, and keeps records to accurately plan production requirements and requisition supplies and equipment.
  • May clean and sanitize workstations and equipment and must follow all Sodexo, client and regulatory rules and procedures.
  • Attends all allergy and foodborne illness in-service training.
  • Complies with all Sodexo HACCP policies and procedures.
  • Reports all accidents and injuries in a timely manner.
  • Complies with all company safety and risk management policies and procedures.
  • Participates in regular safety meetings, safety training and hazard assessments.
  • Attends training programs (classroom and virtual) as designated.
  • May receive inventory, move and lift foodstuffs and supplies and prepare meals for customers requiring special diets.
  • May produce some batch goods using basic cooking techniques.

How to Apply:

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Contact Information:

Sodexo
Human Resources
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