Culinary Coordinator - Banquet Assistant

Metropolitan Community College (Kansas City)•Omaha, NE

26d•$18

About The Position

Assist with food preparation for banquet events in the Institute for the Culinary Arts at Metropolitan Community College. Assist with the execution of the events with food and kitchen set up. Assist with kitchen safety and sanitation practices. Help with the maintenance and cleanliness of the production kitchen. ESSENTIAL POSITION FUNCTIONS: The Banquet assistant is responsible to assist in the production kitchen with the flow of food, from receiving to serving to the guest in the banquet events. Follow standard operating procedures for storing, cooking, cooling and reheating practices in the kitchen. Assist with filling out daily logs on temperature for walk in coolers, freezer, cooking & cooling foods the proper way. Maintain cleanliness of the kitchen by following sanitary practices and policies. Cleaning properly the work area in the production kitchen. Assist with the execution of the events listed by the chef de cuisine, reheating the food or cooking from scratch depending on the event’s food order. Help with classroom support food needs that come from the catering department, this will include snack food or pairing food with class lecture. Help with a wide variety of cooking techniques, knife cuts & butchery. This will vary upon requested menu items. Following recipes when provided. Assist with any dessert production for events. Attends work activities or programs as scheduled or assigned. Metropolitan Community College is a comprehensive, full-service public community college supported by the taxpayers of Dodge, Douglas, Sarpy and Washington counties. Its purpose is to provide high quality educational programs and services, primarily in career preparation and general education, to people of all ages and educational backgrounds. MCC was created in 1974 when the Nebraska State Legislature consolidated the original eight technical community college areas into six. That year, the programs, personnel, assets and liabilities of the former Omaha Nebraska Technical Community College Area merged with the Eastern Nebraska Technical Community College Area under a new name: the Metropolitan Technical Community College Area. In 1992, the Legislature voted to change the name to Metropolitan Community College Area. Metropolitan Community College affirms a policy of equal education, employment opportunities and nondiscrimination in providing services to the public. Read our full policy here https://www.mccneb.edu/nondiscrimination Metropolitan Community College offers a wide array of benefits to faculty and staff. Review our Benefits at a Glance here https://pa-hrsuite-production.s3.amazonaws.com/3306/docs/44786.pdf If you need assistance using this site, please contact MCC's Human Resources Office at 531-MCC-2420 or [email protected]

Requirements

Basic Culinary and knife cut skills.
Can lift 25 pound or more independently
Understanding of Safety and Sanitation basics
Baking basic skills.
Basic computer skills in, but not limited to, Word, Excel, Power Point, Publisher & current Windows program.
Strong ability to take and give information verbally and written.
Ability to work independently, with minimal supervision, in a team environment.
Ability to be flexible and respond immediately, as needed
Ability to maintain professionalism, patience, and understanding in various situations.
Ability to effectively work and interact with various cultures and ethnicities.
HS Diploma or GED
Ability to travel between campuses for meetings or position responsibilities.
Must pass a background check.

Nice To Haves

Food handlers Certification equivalent or higher preferred.
Equivalent combination of education and/or work experience considered.

Responsibilities

Assist in the production kitchen with the flow of food, from receiving to serving to the guest in the banquet events.
Follow standard operating procedures for storing, cooking, cooling and reheating practices in the kitchen.
Assist with filling out daily logs on temperature for walk in coolers, freezer, cooking & cooling foods the proper way.
Maintain cleanliness of the kitchen by following sanitary practices and policies.
Cleaning properly the work area in the production kitchen.
Assist with the execution of the events listed by the chef de cuisine, reheating the food or cooking from scratch depending on the event’s food order.
Help with classroom support food needs that come from the catering department, this will include snack food or pairing food with class lecture.
Help with a wide variety of cooking techniques, knife cuts & butchery. This will vary upon requested menu items.
Following recipes when provided.
Assist with any dessert production for events.
Attends work activities or programs as scheduled or assigned.