Cook - Georgia National Fairgrounds and Agricenter

PROOF OF THE PUDDING•Perry, GA

1d•Onsite

About The Position

Proof of the Pudding is an award-winning catering company throughout the Southeast with a commitment to creating quality culinary concepts from scratch. This standard was upheld through the expansion into Sports and Entertainment Hospitality Services by providing elevated concessions and premium offerings to collegiate stadiums, PGA golf tournaments, International Boat Shows, Professional Sports Teams, & more. Proof of the Pudding, the food service provider for GNFA hospitality and concessions, is seeking experienced prep cooks, grill cooks, fry cooks, and kitchen chefs at GNFA events. We are offering competitive pay and on-the-job training at one of Georgia’s premier event venues. This is seasonal/part-time work as business needs are dictated by events.

Requirements

High School diploma or equivalent preferred
1+ year of experience working in a kitchen, experience in catering is preferred.
ServSafe certified or is available to receive training
Live within commuting distance of GNFA
Capable of producing a consistent product in a timely manner.
Excellent listening and communication skills
Must understand food safety practices including, but not limited to, temperature logs and cleaning/sanitizing.
Planning and multi-tasking
Self-motivated with a high energy level and strong verbal communication.
Ability to work 8-12 hour shifts depending on business needs

Responsibilities

Setting up and sanitizing workstations.
Following prep lists are created by lead culinary.
Measuring ingredients and seasonings.
Preparing cooking ingredients to be used in the cooking process.
Preparing dishes as directed by the Executive Chef.
Use flat tops, fryers, combi ovens, impinger ovens, and other equipment to produce excellent food according to specifications.
Ensuring that all food items are properly stored and easily accessible.
Assisting chefs in preparing food and attending to any culinary tasks that arise.
Supervising food and cooling room temperatures.
Accepting or rejecting ingredients from suppliers.
Maintaining a clean, orderly, and sanitized kitchen.
Maintaining the highest level of food quality with your culinary team.
Ensure proper safety and sanitation of all kitchen/food service areas.
Running food on event days.
Perform other duties as assigned.