Job Details

Address 645 W Field Rd, San Francisco, CA 94128, USA

Compensation $31.25/hour

Job Description

Position Summary

The Specialty Cook is responsible for preparing high-quality, scratch?made dishes for airline catering menus across a variety of international cuisines. This role ensures that all meals are crafted with precision, plated according to airline specifications, and meet the highest standards of safety, consistency, and presentation for in?flight service.

Key Responsibilities

• Prepare and cook complete meals from scratch, including entrees, side dishes, sauces, and specialty items for international and domestic airline menus.
• Execute recipes with consistency and efficiency, following detailed portioning, seasoning, and presentation standards set by each airline client.
• Plate dishes according to strict airline specifications, ensuring all components are flight?ready, visually appealing, and securely packaged.
• Adhere to all airline, HACCP, and food safety regulations, including proper handling, labeling, and temperature control of food items.
• Coordinate with other kitchen stations to ensure timely production and delivery of complete meal components.
• Maintain cleanliness and organization of workstations, equipment, and storage areas throughout each shift.
• Assist with menu changes, recipe testing, and implementation of new airline accounts or seasonal offerings.
• Monitor inventory levels, report shortages, and support waste reduction initiatives.

Qualifications

• Minimum 2-3 years of professional cooking experience in a high?volume or specialty kitchen environment; airline catering experience preferred.
• Proficient in a variety of cooking techniques and global cuisines.
• Ability to follow complex airline plating guides, recipe cards, and food presentation standards.
• Strong attention to detail and commitment to quality and consistency under tight deadlines.
• Knowledge of food safety and sanitation standards (HACCP certification a plus).
• Ability to work flexible hours, including early mornings, evenings, weekends, and holidays.
• Culinary degree or formal training preferred, but not required.

Physical Requirements

• Ability to stand for extended periods and work in refrigerated environments.
• Able to lift up to 50 lbs and perform repetitive tasks.

Comfortable working in a fast?paced, production?driven setting.