Overview

The Cook is responsible for preparing high-quality food for large-scale catered events, banquets, conferences, and concessions within the Convention Center and Performing Arts Center. This role supports culinary operations by preparing menu items according to standardized recipes and production schedules while maintaining food safety, sanitation, and quality standards.

The Cook works in a fast-paced, event-driven environment producing large quantities of food for banquets, receptions, conferences, and theater concessions. This position requires strong teamwork, attention to detail, and the ability to work efficiently during high-volume service periods.

This role pays an hourly rate of $16.50-$18.00. 

Benefits for Part-Time roles: 401(k) Savings Plan and 401(k) matching.

EVERGREEN ROLE: Applications are accepted on an ongoing basis; there is no application deadline.

Responsibilities

• Prepare food for large-scale banquets, catered events, meetings, and concessions.

• Follow standardized recipes, portion sizes, and production schedules.

• Assist with bulk food preparation including proteins, vegetables, sauces, and side dishes.

• Prepare and assemble concession items for performances and events.

• Ensure all food items meet presentation and quality standards.

• Assist in preparing and staging food for large banquets and catered events.

• Work with the culinary team to meet event timelines and service schedules.

• Support buffet, plated banquet, and concession service operations.

• Help with event setup, breakdown, and replenishment of food stations.

• Maintain compliance with all health department regulations and food safety standards.

• Follow proper food handling, storage, and temperature control procedures.

• Maintain a clean and organized workstation at all times.

• Assist with cleaning kitchen equipment, work areas, and storage areas.

• Assist with receiving, storing, and rotating food products.

• Monitor inventory levels and communicate shortages to supervisors.

• Properly operate kitchen equipment such as ovens, grills, fryers, and steamers.

• Work efficiently during high-volume event service periods.

• Work closely with chefs, kitchen staff, and event teams to ensure successful event execution.

• Maintain a positive and cooperative work environment.

• Assist with other kitchen duties as assigned.

• Show demonstrated ability to meer the company standard for excellent.

Qualifications

• High school diploma or equivalent preferred.

• Culinary training or certification is a plus.

• 1–3 years of experience in food preparation, catering, banquet kitchens, or high-volume food service preferred.

• Experience in convention centers, hotels, stadiums, or event venues is a plus.

• Ability to work/communicate in a high-volume, team-oriented, fast-paced, event-driven, kitchen environment.

• Knowledge of basic cooking techniques and kitchen equipment.

• Strong time management and teamwork skills.

• Ability to follow recipes and production instructions accurately.

• Understanding of food safety and sanitation standards.