Cook 1

24 Carrots Catering & Events•Costa Mesa, CA

1d•Hybrid

About The Position

As an ideal candidate, you are passionate about culinary excellence, thrive in a fast-paced environment, and take pride in producing high-quality food with consistency and attention to detail. You are a dependable team player who enjoys collaborating with others while maintaining the highest standards of food safety, organization, and execution. As a Cook 1, you will prepare and execute menu items for both production and off-site events while supporting the Executive Chef's culinary vision. You'll work alongside culinary leadership to ensure food is prepared according to 24 Carrots' standards, maintain a clean and organized work environment, and contribute to the successful execution of every event. You'll also have opportunities to mentor and support fellow cooks while developing your own leadership skills.

Requirements

Professional, enthusiastic, dependable, and team-oriented.
Strong communication, organizational, and problem-solving skills.
Ability to work efficiently in a fast-paced, team-oriented environment.
One to two years of culinary or related food service experience, or enrollment in a culinary education program (6+ months).
California Food Handler Card required.
ServSafe Allergens Certification required within 14 days of hire.
Weekend availability, including Friday/Saturday or Saturday/Sunday.
Reliable transportation with the ability to travel throughout Orange County and Los Angeles.

Responsibilities

Prepare menu items according to recipes, production schedules, and portion standards.
Execute Banquet Event Orders (BEOs) with accuracy and attention to detail.
Maintain a clean, organized, and food-safe workstation throughout production and events.
Operate kitchen equipment safely and efficiently.
Ensure proper food presentation, quality, consistency, and portion control.
Follow all federal, state, and local food safety and sanitation standards.
Assist with event setup, execution, and breakdown, including equipment handling and organization.
Support inventory management and communicate equipment or maintenance needs.
Train and mentor fellow cooks on equipment, food safety, and kitchen procedures as assigned.
Collaborate with Culinary, Operations, and Event teams to ensure successful event execution.