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The
Cook 3 will provide a range of culiary services for the building, including concessions, buffet, tableside, and cocktail, with event styles varying from casual to gala. The Cook 3 must be skilled and independent with a strong understanding of culinary techniques, able to create high-quality, innovative dishes without the need for recipes or supervision, using their creativity, expertise, and knowledge of flavors. The Cook 3 must have the ability to work weekdays and weekends, with availability for some mornings, noon, and evenings shifts based on a fluctating event-based schedule. Cooks are expected to stay composed and flexible in a fast-paced environment, demonstrating strong initiative and teamwork to ensure event success.
This role will pay an hourly rate ranging between $23 to $25.
Benefits for PT roles: 401(k) savings plan and 401(k) matching. EVERGREEN ROLE: Applications are accepted on an ongoing basis; there is no application deadline.
Responsibilities
- Interact directly with guests in areas such as Action Stations and buffet lines, slicing meats, or preparing made-to-order dishes.
- Demonstrate a strong understanding of portion control, food waste management, and sanitation processes in compliance with ServeSafe Food Handlers guidelines.
- Apply advanced knowledge of plating techniques and presentation standards.
- Continuously improve culinary skills by seeking guidance and learning from senior team members.
- Independently create meals and prepare food items according to recipes with little to no assistance.
- Manage all opening and closing responsibilities in the kitchen independently.
- Operate, clean, and maintain kitchen equipment, including dishwashers, stovetops, tilt skillets, grills, fryers, slicers, and rotating ovens.
- Maintain cleanliness in the kitchen by washing culinary and service dishes, cleaning tables, walls, and floors, and stocking items with properly labeled dates.
- Enforce food safety policies and procedures for proper handling, sanitation, storage, and dispensing of food and beverages, following State Food Handlers Certification standards.
- Adhere to safety and uniform standards, including wearing the required attire and protective equipment (e.g., hat, hairnet, cut gloves, non-slip shoes).
- Share knowledge and culinary techniques with junior staff, ensuring proper preparation and food presentation.
- Work collaboratively with the team to ensure efficient preparation, excellent service, and timely delivery of products.
- Report and monitor the maintenance of kitchen equipment to ensure functionality.
- Observe, test, and ensure foods are cooked to the appropriate standards.
- Accurately portion, arrange, and garnish food plates for guest service.
- Assist with controlling food and labor costs to ensure efficient operations.
- Conduct regular inspections to maintain cleanliness and meet company standards across all locations.
- Support monthly inventory processes and assist in maintaining stock levels.
- Participate as an active team member, contributing to the overall success of food preparation and service delivery.
Qualifications
- Ability to work weekdays and weekends, with availability for some morning, noon, and evening shifts on an on-call/event-based schedule.
- Must provide regular and consistent written availability to management.
- Some level of advaned culinary degree or certifications required.
- Knowledge of food safety and sanitation regulations.
- Must obtain and maintain a Food Handlers Card from ServeSafe, and other required compliance trainings.
- Ability to work effectively in a team-oriented, fast-paced, event-driven environment.
- Strong communication skills to interact with employees, management, and guests in a professional and respectful manner.
- Physical ability to lift and move heavy objects, such as boxes and equipment.