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Overview
The Cook is responsible for the preparation of food items for catering and concessions in accordance to current standards, including but not limited to: grilling, sauce preparation, meat fabrication and plating. Assist the Executive Chef and Executive Sous Chef with opening and closing duties for the kitchen and concessions.
This role will pay an hourly rate of $20.00-$24.00.
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
ESSENTIAL FUNCTIONS (including, but not limited to):
- Prepare and deliver food products according to set standards and recipes.
- Assist in set up, preparation and breakdown activities.
- Ensure proper handling of food service equipment.
- Assist Executive and Sous Chef in development of kitchen staff and ongoing training of current and new staff.
- Maintain a positive and compliant employee relations climate.
- Observe compliance to health and sanitation and safety regulations.
- Assist Chef in creation/execution of production lists.
- Provide excellent customer service assistance to internal and external clients.
- Perform other duties as assigned.
KNOWLEDGE, SKILLS AND ABILITIES:
- Technical proficiency and experience demonstrating verifiable knowledge of food preparation methods.
- Ability to work closely with staff and deal occasionally with customers.
- Ability to be self-directed.
- Previous experience in large, banquet type kitchen facility.
- Basic Computer competency preferred. Microsoft Excel, Word, Outlook a plus.
Qualifications
QUALIFICATIONS:
- Ability to work a flexible schedule including days, nights, weekends, extended (long) work days and extended number of days.
- High school diploma or equivalent GED.
- Culinary degree preferred.
- Minimum of 1-3 years of progressive kitchen experience.
- Maintain certification in a nationally recognized sanitation and food handling program.
- Experience in culinary training, including food preparation, and selection and storage of food.
