Starting at $19.50/hour + .50 cent Shift Differential; increase based on experience and credentials

Full-time Benefits Offered (Medical, Dental, Vision etc.)

The Cook 3 is a senior-level culinary production role responsible for executing high-volume inflight and corporate catering orders with precision and efficiency. This position is expected to work independently, maintain strict quality standards, and support overnight production and fulfillment needs.

Cook 3s serve as lead production team members on their shift, mentoring junior cooks and helping ensure all trays, bulk items, and catering orders are accurate, properly labeled, and ready for dispatch. While not a formal supervisor, this role acts as a shift leader under the direction of the General Manager.

Note: This is a night shift position supporting next-day fulfillment and early dispatch operations. 

Key Responsibilities

Production & Execution

• Independently execute all inflight tray types and bulk catering items with zero errors
• Produce corporate, buffet, boxed, and inflight catering items to specification
• Maintain accuracy in portioning, tray assembly, garnishing, labeling, and packaging
• Support protein fabrication and advanced prep tasks with proper handling and food safety standards
• Step into any station as needed to support shift production goals
• All inflight tray types (cheese, sandwich, fruit, NetJets, crudité, breakfast, soup, bulk)
• Corporate and BNI catering presentation standards
• Safe temperature controls for hot and cold food production
• Garnish kits, labeling standards, allergen protocols, and catering documentation (tail numbers, tray counts)
• FIFO inventory practices and basic protein fabrication

Night Shift & Fulfillment Support

• Ensure all overnight production is completed accurately and on schedule for morning dispatch
• Verify tray counts, bulk quantities, and labeling prior to staging
• Maintain organization of completed orders to support logistics and delivery teams
• Communicate production updates or issues clearly to leadership and morning shift teams

Leadership & Mentorship

• Train and mentor new cooks on tray assembly, portion control, garnish standards, and labeling
• Assist in organizing prep lists and prioritizing production during high-volume periods
• Support station leadership during peak production or large-scale events
• Provide backup support to Sous Chef during callouts or ramp-up periods

• 3+ years of professional kitchen, commissary, catering, or high-volume production experience
• ServSafe Manager Certification (highly preferred)
• Allergen Certification (preferred)
• Ability to work overnight shifts and maintain productivity in a fast-paced production environment

Performance Expectations

• Consistently delivers error-free production
• Maintains high standards of cleanliness, food safety, and organization
• Demonstrates initiative and ownership without direct supervision
• Works efficiently under time-sensitive production schedules
• Maintains strong communication with Logistics, QA/Expo, and Guest Services teams
• Protects product integrity from production through staging