SFO

  • SFO COMMIS COOK-UNITED POLARIS LOUNGE-Hiring Event-April 27th 9:00 a.m.-2:00 p.m.

    Requisition ID
    2018-1305
    # of Openings
    2
    Hire Type
    Permanent
    Hours Per Week
    Full-Time
    Shift
    Various
    Days
    Weekdays, Weekends
    Start Time
    7AM TO 3:30PM, 11AM TO 7:30PM,3PM TO 12:30AM
    Career Type
    Food Service
    Benefits
    Insurance - Medical, Paid Time Off - Vacation
    Benefit Notes
    Paid Sick Time,
    Minimum Related Experience
    1 Year
    Education
    High School Diploma or GED
    Badging Fees
    Paid by Employer
    Employer
    Sodexo
    Starting
    USD $21.65/Hourly
    Up to
    USD $21.65/Hourly
  • Overview

    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: to include 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.

     

    Join the Sodexo Hiring Event!

    Date:Friday April 27, 2018
    Time: 9 a.m. to 2:30 p.m.
    Location: SFO Business and Career Center
    What to bring: 2 copies of your updated resume

     

    Submit your application before attending the hiring event: SFO Commis Cook United

     

    Directions to the Center:

     

    BART:

    Exit the BART station into the International Terminal. Walk to the information booth. Turn left to the 1st hallway marked "Business and Career Center."

     

    Driving:

    Park in the International Parking Garage G.

    Take the elevator to the 7th floor, take AirTrain (Red Line) to the International Terminal G side, one stop over. Exit the train, take the escalator down, go the Information Booth and ask for directions to the Business and Career Center.

    Qualifications

    Experience/Knowledge:

    • 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.
    • Must be able to work nights, weekends and some holidays.
    • 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.

    Working Conditions (may add additional conditions specific to defined work location):

    • Generally in an indoor setting; however, may supervise outside activities and events.
    • Varying schedule to include evenings, holidays, weekends and extended hours as business dictates.
    • While performing the duties of this job, the employee is primarily in a controlled, temperate environment; however, may be exposed to heat/cold during support of outside activities.
    • The noise level in the work environment is usually moderate to loud.

    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 in order to accurately plan production requirements and requisition supplies and equipment.
    • May clean and sanitize work stations 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.
    • May perform other duties and responsibilities as assigned.

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