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United Airlines Food Production Cook - Part-time - HNL in Honolulu, Hawaii

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Starting Pay: $14.27 an hour

Catering Operations

The Catering Operations department develops, creates and provides the great dining experiences on board our aircraft.


The Food Production Cook is responsible for preparing, including the cooking of, daily hot and cold meals for flight activity and retail production. Meals must be prepared in accordance with established recipes and menu specifications meeting U.S. Federal regulations and company standards.


  • Prepare hot and cold meals according to menu specifications, customer quality standards, and FDA guidelines.

  • Maintain kitchen to FDA and manufacturer specifications.

  • Clean and sanitize work areas and equipment.

  • Prepare pastries and breads.

  • Ensure controls are followed on food waste and rotation of food products from raw to finished product.

  • Operate kitchen equipment.

  • The work is primarily indoors in a manufacturing environment.

  • Employees must be able to work in cool area at 55 degrees, enter refrigerated areas to store food at 35 degrees, and work in a climate-controlled area of 38 degrees or less.


  • High School Diploma, General Educational Development (GED) or educational equivalent required


  • Ability to use Bettcher meat slicer, Mannhart vegetable slicer, commercial mixer, blender, oven, stove, grill, steamers, steam- table, utensils and various types of knives

  • Knowledge of basic cooking skills

  • Culinary training preferred - experience in preparation of food, not limited to; broiling, deep frying, grilling, preparing sauces, roasting, soup preparation, and toasting.

  • Ability to read, write, and speak English fluently

  • Basic math skills and knowledge of weights and measures

  • Ability to work in an environment with frequent exposure to noise and hot temperatures up to 90 F

  • Enter refrigerated storage at 45 degrees F for raw product and chill box at 35 degrees F to store cooked product

  • Ability to handle raw and cooked food product in accordance with Federal guidelines

  • Must be able to walk, reach, stand, bend, stretch as well as lift, push, pull and carry kitchen equipment and items

  • Training on the job


  • Minimum of 2 years of cooking experience in high volume food production in a hotel or industrial kitchen setting.


  • Must be at least 18 years of age

  • Must be willing to work any shift in a 24-hour / 7day-a-week operation, including weekends, nights, holidays and overtime as needed

  • Must be legally authorized to work in the United States for any employer without sponsorship

  • Successful completion of interview required to meet job qualifications

  • Reliable, punctual attendance is an essential function of the position

Equal Opportunity Employer – Minorities/Women/Veterans/Disabled/LGBT

Division: 67 Catering Operations

Function: Food Services - Line

Equal Opportunity Employer – Minorities/Women/Veterans/Disabled