Quality Control Cook

About DO & CO

We have a passion for hospitality culinary delights on every elevated floor and in the sky. With our three business segments—Airline Catering, International Event Catering, Restaurants, Lounges & Hotels—we offer gourmet entertainment all over the world. We operate in 33 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.

Responsibilities

• Prepare and cook menu items according to approved recipes, specifications, portion sizes, and production schedules.
• Maintain a strong focus on quality control throughout food preparation, cooking, cooling, holding, and storage.
• Inspect ingredients and finished products for freshness, temperature, appearance, taste, texture, portion accuracy, and overall quality.
• Follow proper food-handling procedures to prevent cross-contamination, allergen exposure, and foodborne illness.
• Monitor and document food temperatures in accordance with HACCP requirements and company procedures.
• Ensure all products are properly labeled, dated, stored, rotated, and handled according to FIFO standards.
• Identify and report any food-quality, safety, or specification concerns to the Sous Chef, manager, and Food Safety and Quality Assurance team.
• Ensure all dishes meet DO & CO’s presentation, quality, and food-safety standards before being released for service.
• Monitor product waste, control portions, and accurately report damaged, expired, or nonconforming food items.
• Maintain clean, sanitized, and organized cooking stations, equipment, utensils, and food-storage areas.
• Complete assigned production tasks across multiple stations within established timelines and strict deadlines.
• Follow all food-safety, sanitation, hygiene, and workplace-safety requirements outlined in the Food Safety Management System.
• Perform other duties as assigned based on operational needs.

Qualifications

• Minimum of one to two years of cooking experience, preferably in airline catering, banquet operations, food manufacturing, or another high-volume production environment.
• Demonstrated knowledge of food quality control, safe food handling, sanitation, temperature control, and cross-contamination prevention.
• Familiarity with HACCP principles, FIFO rotation, allergen controls, product labeling, and proper food-storage procedures.
• Ability to recognize and report food-quality or safety concerns, including improper temperatures, expired products, contamination risks, or items that do not meet specifications.
• Knowledge of ingredients, recipes, measuring techniques, mixing methods, kitchen equipment, portion control, and cooking times.
• Ability to manage a substantial workload and complete multiple assignments within strict production deadlines.
• Energetic, dependable, organized, and comfortable working in a fast-paced team environment.
• Ability to work independently while following the direction of the Executive Chef, Sous Chef, or assigned supervisor.
• Culinary education or certification in culinary arts, food safety, or a related field is preferred.
• Food Protection Certificate or equivalent food-handler certification is preferred.
• Flexibility to work various shifts, including early mornings, evenings, nights, weekends, and holidays, based on business needs.

Benefits

• Daily complimentary meals (breakfast, lunch, and dinner).
• Full-time employees are eligible for 401K and medical benefits: medical, dental, and vision.
• An organization dedicated to fostering innovation, cultivating creativity, embracing new ideas, and leveraging our impeccable standard for hospitality.
• Genuine career development opportunities, both nationally and internationally.
• The chance to collaborate and represent a leading force in the luxury global gourmet entertainment industry by attending world-class events.

Pay

$22.29 hourly.

Schedule

Flexibility to work various shifts, including early mornings, evenings, nights, weekends, and holidays, based on business needs.