SFO AIRLINE LOUNGE SOUS CHEF-UNITED POLARIS

• Follow all federal, state, and local regulations, as well as Sodexo/client policies and procedures (e.g., Quality Assurance, Safety, Operations, Human Resources, United Polaris lounge Policies)
• Adhere to uniform/dress code and ensure personal appearance is clean, hygienic, professional and in compliance with company and client policies and procedures
• Appear for work in proper uniform and ready to work, “clocking in” at or slightly before your scheduled start time
• Understand and uphold the United Polaris lounge culture:

Protect company tools, equipment, machines, or other assets in accordance with company policies and procedures

 
 
Communication

• Attend and contribute to the Pre-Flight meeting before your shift
• Review daily menu items in Pre-flight and offer guests clear and appealing descriptions of those items
• Understand ingredients in all dishes on menu with awareness of any potential allergens
• Must be able to clearly speak, write and understand proper business English

• Maintain client satisfaction by performing at a level that ensures account retention
• Complete assigned tasks as trained and scheduled, to fulfill contractual obligations to the client

Working with Others

• Support all coworkers and treat them with dignity and respect
• Develop and maintain positive and productive working relationships with other employees

• Clean and maintain property and premises, ensuring all cleanliness standards are met.
• Maintain clean and clutter-free work space, including public areas
• May take inventory and review stock and product requisitions in multiple areas
• Plan and organize your work load to be safely effective and efficient
• If certified to do so, under assignment by Polaris Navigator, act as Co-Pilot in certifying new team member in position duties, requirements and verify United Polaris Cultural competency

Quality Assurance/Quality Improvement

• Comply with quality assurance expectations and standards
• Communicate concerns regarding quality product to supervisor and/or manager

Physical Tasks

Reach overhead and below the knees, including bending, twisting, pulling, and stooping

Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance

 
 
 
 
Compliance

• Follow and ensure compliance with food safety and handling policies and procedures, such as product rotation, First In-First Out (FIFO); dating, labeling, cleaning, and organizing coolers/freezers/storage areas; and Cold Chain compliance, across all food-related
  departments and areas
• Follow appropriate personal hygiene procedures to ensure food served to guests is safe for consumption, including disinfecting hands prior to handling food and wearing hat/hairnet and proper footwear.
• Inventory and secure any knives, sharps or blades per requirements of airport authority
• Report equipment maintenance issues immediately to appropriate personnel (i.e., management or maintenance).
• Maintain food logs for all food products (e.g., production charts).
• Maintain kitchen logs for food safety program compliance (e.g., A1, A2, QA).

Sanitation and Maintenance

• Regularly wash and disinfect kitchen prep area including tables, cutting boards, tools, knives, and equipment to ensure sanitary conditions and meet the departmental standards, including using sanitizers required by health department and provided by Sodexo

• Follow proper knife handling procedures, including keeping knives sharpened, using correct knives for particular food item or specific tasks and wearing cut resistant glove per Sodexo policy
• Use measuring tools (e.g., scale, measuring cups, measuring spoons) to precisely measure ingredients and portion sizes

Food Preparation

Monitor food quality while preparing food and throughout the day logging the data on HACCP forms and production charts

Understand and follow set portion control, prepare, cook and assemble menu items aligned to United Polaris lounge environment including centrally driven menus and promotions or special events where appropriate.

Prepare cold foods, including preparing salads, cold sandwiches, condiments, and dressings

Wash, chop, and prepare ingredients for salads. Wash and peel fresh fruits and vegetables to prepare them for cooking or consumption.

Weigh, measure, and mix ingredients according to recipes or production sheets, using various kitchen utensils and equipment

Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist, establishing priority items

Prepare ingredients for cooking, including portioning, chopping, and storing food before use

Test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, thermometer or piercing them with utensils

Ensure the quality of the food items and notify a supervisor or manager if a product does not meet specifications.

Working with Others

• Support all coworkers and treat them with dignity and respect.
• Develop and maintain positive and productive working relationships with other employees.

Steps of Service

• Sincere welcome using guest’s name (if possible) as you encounter them for the first time
• Treat every guest interaction with warmth and engagement
• Anticipate every guests’ needs enthusiastically
• Respond with creative solutions
• Show gratitude

 
***SHIFTS ARE SUBJECT TO CHANGE BASED ON OPERATIONAL NEEDS***
 
Location: San Francisco International Airport

In order to work at the San Francisco International Airport, the successful applicant must:

• Complete and pass SFO’s fingerprint process and criminal background check
• Obtain a valid SFO Badge

Details

Job Overview:

The Cook II  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.

General Responsibilities:

• Prepares and cooks to order foods requiring short and broader preparation time.
• May produce food and serve customers at an a la carte or 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 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.

• Produces small to large batch goods using advanced and full range of classical cooking techniques.

• May select recipes per menu cycle, prepare bakery items, receive inventory, move and lift foodstuffs and supplies and prepare meals for customers requiring special diets.
• Typically performs fast food cooking duties in preparing food items to be served to customers.
• Intermediate to advanced knife skills required.

• May perform other duties and responsibilities as assigned.

Job Qualifications:

Experience/Knowledge:

• High School diploma, GED or equivalent.
• 3 to 4 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.
• Requires familiarity of kitchen equipment.
• Must be able to read and follow a recipe unsupervised
• Involved with the more complex requirements of the position.
• Applies some advanced cooking skills.
• May adapt procedures, processes, tools, equipment and techniques to meet the requirements of the position.
• Extensive working knowledge of food preparation.

License/Qualifications

Certifications: None.

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.

Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer. Sodexo is committed to upholding the spirit and principles of the Rehabilitation Act of 1973 and the 1998 amendment to the Act. If, due to a disability, you require a reasonable accommodation to navigate this site and/or complete the on-line application process, please contact [ Email address blocked ] – Click here to apply to SFO AIRLINE LOUNGE SOUS CHEF-UNITED POLARIS for assistance. For more information about our commitment to equal employment opportunity, please click [ Link removed ] – Click here to apply to SFO AIRLINE LOUNGE SOUS CHEF-UNITED POLARIS.