Line/Production Cook – High-Volume Airline Catering Kitchen

Line/Production Cook – High-Volume Airline Catering Kitchen

Location: Orlando, FL
Pay: $17.00/hour (Weekly Pay)
Job Type: Full-Time | Permanent

High-Volume Production Kitchen Experience Required

We're seeking experienced Line/Production Cooks who have worked in high-volume commercial kitchens preparing large batches of food while following standardized recipes and strict food safety standards.

This is not a traditional restaurant line cook position. Our team prepares thousands of meals daily for major airline partners in a fast-paced production kitchen where consistency, speed, teamwork, and food safety are critical.

Candidates with experience in hotel kitchens, banquet operations, catering, airline catering, commissaries, healthcare, universities, military, or other institutional food service environments are strongly preferred.

What You'll Do

• Prepare large batches of proteins, starches, vegetables, sauces, and other menu items using standardized recipes.
• Produce consistent, high-quality meals while meeting production schedules and daily volume goals.
• Perform knife work including chopping, slicing, dicing, julienne, and other common culinary cuts.
• Safely operate commercial kitchen equipment such as slicers, dicers, food processors, mixers, kettles, and other production equipment.
• Follow HACCP procedures, including temperature monitoring, labeling, dating, and proper food storage.
• Maintain a clean, organized, and safe work area throughout production.
• Work closely with the production team to keep meals moving efficiently through the kitchen.

What We're Looking For

• 2+ years of experience in a high-volume commercial kitchen required.
• Experience in hotel, banquet, catering, airline catering, commissary, healthcare, university dining, correctional, military, or institutional food service strongly preferred.
• Experience preparing large batches of proteins, vegetables, starches, and sauces.
• Strong knife skills and familiarity with common culinary terminology, including cuts such as julienne, chiffonade, batonnet, and various dice sizes.
• Experience using commercial kitchen equipment such as mandolins, vegetable dicers, slicers, mixers, food processors, steam kettles, or tilt skillets.
• Working knowledge of HACCP, food safety procedures, minimum cooking temperatures, labeling, and temperature logs.
• Ability to follow standardized recipes while maintaining speed, consistency, and quality.
• Reliable attendance and strong commitment to workplace safety.
• Ability to read, write, and communicate in English.

Work Environment

This is a fast-paced production kitchen, not a traditional restaurant kitchen.

You'll work in a small, busy workspace where employees are constantly moving around equipment and one another while preparing thousands of meals. The ideal candidate is comfortable working efficiently in a team environment, maintaining awareness of their surroundings, and keeping pace with production demands throughout the shift.

Physical Requirements

• Stand, walk, bend, and perform repetitive food preparation tasks for most of an 8-hour shift.
• Lift and carry up to 30 pounds.
• Perform repetitive cutting, chopping, slicing, and food preparation throughout the day.
• Comfortable working in a fast-paced production environment with continuous movement.

Schedule

• Shift: 6:00 AM – 2:30 PM
• Monday–Sunday with two consecutive days off
• Open availability required
• Weekends and holidays required
• Overtime available based on business needs (paid at 1.5x)

Benefits

• Weekly pay
• Medical, Dental, Vision, and Life Insurance after 30 days
• Paid Time Off, Sick Time, Vacation, and Holiday Pay
• Employee meals provided
• Company-provided uniforms
• Discounted work shoes after 60 days

Before You Apply

This position is best suited for cooks who have experience in large-scale commercial food production. If your background is primarily in small restaurants, cafés, or fast-food kitchens, this role may not be the right fit unless you also have significant experience in a high-volume production, banquet, hotel, or catering environment.