Cook | Part-Time | St. Charles Convention Center

Oak View Group•St. Charles, MO

2d•$20 - $24

About The Position

Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet . 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

Requirements

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.
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.
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.

Nice To Haves

Culinary degree preferred.
Basic Computer competency preferred.
Microsoft Excel, Word, Outlook a plus.

Responsibilities

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.