Cook | Part-Time | Palm Beach County Convention Center

Oak View Group•West Palm Beach, FL

34d•$18 - $24

About The Position

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 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 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 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.

Requirements

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.

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.