Cook Catering/Prep - CRG Event Center

CRG Dining•Plainfield, IN

About The Position

The Cook at the CRG Event Center prepares and cooks a wide variety of dishes in a full-scratch kitchen focused on fresh, locally sourced ingredients. The role supports high-quality food preparation, cooking, and presentation while following recipes, food-safety practices, and hygiene standards. Cooks collaborate with other kitchen staff to help ensure efficient kitchen operations and an exceptional guest dining experience. The position involves maintaining an organized workspace, properly storing ingredients and prepared foods, and assisting with inventory and food ordering as needed. It also requires flexibility to work evenings, weekends, and holidays, along with the ability to perform physically demanding kitchen tasks.

Requirements

Proven experience as a cook or line cook in a restaurant setting is preferred.
Knowledge of culinary techniques, cooking methods, and food-safety practices.
Ability to work in a fast-paced kitchen environment.
Strong attention to detail and commitment to delivering high-quality food.
Flexibility to work evenings, weekends, and holidays.
Ability to stand for extended periods and perform physically demanding tasks, including lifting and carrying heavy pots and pans.
Tolerance for exposure to heat, steam, and kitchen equipment.

Responsibilities

Prepare and portion ingredients according to recipes and restaurant standards, ensuring freshness and quality.
Follow food-safety guidelines and hygiene standards during food preparation.
Cook and plate dishes accurately and efficiently while maintaining quality and presentation standards.
Monitor cooking times, temperatures, and ingredient portions; adjust seasoning and flavors as needed.
Understand menu offerings, explain dishes to customers, and stay informed about menu changes and promotions.
Maintain a clean and organized kitchen workspace, and properly label and store ingredients and prepared food.
Assist with inventory management and food ordering as needed.
Collaborate and communicate effectively with chefs, sous chefs, kitchen assistants, and other kitchen staff.
Follow health, safety, and food-handling procedures; monitor food-storage temperatures and promptly report issues.
Report equipment malfunctions and maintenance needs to appropriate personnel.