Cook II

We have an exciting opportunity for a Cold Kitchen - Cook II to join our DO&CO Family in Boston, MA!

What we offer:

• Weekly Pay Cycle
• Health Care + 401K. Full time employees are eligible for full benefits; Medical, Dental, Vision & Life Insurance
• 401k with up to 3% company match for most locations and employees
• Free on-site employee parking
• A wonderful workplace to call home, events and fun colleagues
• Free on-site cafeteria with hot and healthy meals
• A business where you can have a real impact, we’re not afraid of new ideas!
• Genuine career development opportunities, both nationally and internationally
• The opportunity to work with and represent one of the most innovative players in the luxury global gourmet entertainment market

A day as a Cold Kitchen - Cook II:

• Demonstrate all cooking techniques such as prepping, roasting, broiling, braising, sautéing, grilling. etc.
• Ensure our product meets the meal specifications and the utmost quality standards at all times.
• Lead, Motivate and Train new and existing pastry kitchen production team.
• Monitor Wastage and be available for VIP flight, Menu change and Presentation if needed
• Standardize recipes and notify the Chef/Sous Chef of any shortages or discrepancies in products or ingredients.
• Supervise supply-chain systems: control timing of the food production flow and supervise the processing to avoid delays and lapses.
• Comply with all food safety and hygiene regulations as stated in the food safety management system handbook.
• Report problems with the food safety management system to their manager and the hygiene and food safety team.
• Ensure adequacy of supplies at the cooking stations
• Follow the guidance of the executive or sous chef and have input in new ways of presentation or dishes
• Help to maintain a climate of smooth and friendly cooperation

In case you don’t know who we are:

We have a passion for hospitality culinary delights on every banquet floor and in the sky. With the three business segments of Airline Catering, International Event Catering, and Restaurants, Lounges & Hotels, we offer gourmet entertainment all over the world. We operate in 32 locations, 12 countries and 3 Continents, maintaining the highest standard of quality in both our products and services. We refine the classics, develop the unknown and grow constantly – sometimes beyond our own expectations.

Who you are:

• Must be able to work in cold environments
• Culinary Education preferred
• Minimum of 3 year of culinary experience in high volume production (may be combined with formal culinary training)
• Proactivity and self-organization
• HACCP knowledge
• Passion about the industry and excellent attention to detail
• Hands on approach to production needs
• Ability to cope with heavy workload
• Ability to work in a fast paced environment, standing for a prolonged period of time necessary
• Ability to complete assigned tasks within the given time in order to meet strict deadlines
• Ability to accurately monitor wastage
• Ability to move, lift, carry, pull or push as needed
• Must have flexible availability

Diversity & Inclusion Statement

We want everyone to feel welcome, respected and we are committed to providing the best space, experience and workplace for our teams - no matter what race, colour, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status and all the other fascinating characteristics that make us different and makes you. That’s what makes our team.