Event & Catering Cook

DECC•Duluth, MN

3d•$19 - $19•Onsite

About The Position

Cooks at the DECC will provide quality catering and concessions products. The DECC venues offer an exciting atmosphere with a variety of food service styles. This includes casual meals, quick food items and formal dinners prepared in our catering kitchen. The Cooks are responsible for superior production of all food items in accordance with the DECC’s high quality standards and procedures.

Requirements

At least one year of cooking or prep cook experience in the food service industry.
Basic understanding of or the ability to learn basic sanitation and regulations for workplace safety.
Basic understanding of or the ability to learn food handling techniques, preparation, and cooking procedures.
Ability to move quickly to different areas within the facility.
Ability to function well in a high-paced and at times stressful environment.
Excellent written and verbal communication skills.
Ability to ensure a high level of customer service.
Ability to adapt to changes, delays, or unexpected events.
Ability to resolve problems and manage difficult situations as needed.
Excellent organizational and time management skills.
Ability to work well as part of a team.
Ability to maintain personal hygiene.
Must be 16 years of age or older.
Successful completion of reference checks
Successful completion of a background check
Successful completion of a drug test, if applicable
The DECC uses USCIS Form I-9 to verify the identity and employment authorization of individuals hired for employment.
On the form, an employee must attest to his or her employment authorization.
The employee is required to present the DECC with acceptable documents evidencing identity and employment authorization at the time of hire.

Nice To Haves

High school or vocational school coursework in kitchen basics such as food safety, preferred.

Responsibilities

Prepare meals and meal ingredients as directed by the Executive Chef and/or Sous Chef.
Prepare produce by peeling, cutting, and portioning.
Maintain compliance with applicable health, safety, food handling, and hygiene codes and standards.
Assist with unloading, inspection, and storage of raw ingredients and supplies.
Responsible for quality and quantity of production of hot and cold foods with proper rotation practices.
Responsible for the production of special food items for banquets, public dining rooms, and concessions.
Prepare batches of food that are cooked to order or kept warm until ordered and sold; this may include such food items as hamburgers or fried chicken.
Multitasks by cooking several different orders at once, ensuring that all items are prepared in accordance with customer instructions.
Operate large-volume cooking equipment, such as broilers, grills, fryers, flat tops, ovens and pizza ovens.
Assemble, distribute, decorate, and garnish all prepared foods being mindful of appearance.
Assist Executive Chef and Sous Chef with production as needed.
Maintain clean work areas including dishwashing and assigned cleaning projects.
Report any maintenance problems or other problem areas to supervisor as they occur.
Work positively and efficiently as a team to complete tasks.
Attend all required employee meetings and trainings (virtual and in-person).
Additional duties as assigned.