Event Culinary - Off-Premise

PROOF OF THE PUDDING•Atlanta, GA

1d•$19 - $19

About The Position

Proof of the Pudding has spent the past four decades providing innovative menus, services, design expertise and event experiences to clients throughout Atlanta and beyond. As a preferred caterer to over 50 venues in and around Atlanta, our Off-Premise team spearheads event innovations and culinary experiences to a range of events from weddings, holiday parties, corporate retreats, and social gatherings. We are seeking additional Event Culinary to help facilitate off-premise events and to provide culinary support in the main kitchen. Event Culinary are primarily responsible for mass food production, kitchen cleanliness, and assisting the executive and culinary leadership as directed. Event Culinary at times may be required to start their day at the warehouse pre-event to assist in gathering all necessary food items, food quantities, and rentals as pertains to the event’s BEO, loading truck and gather any additional materials needed. This position will report to the Proof of the Pudding corporate office in West Midtown but will travel to and work events throughout the metro area and beyond. The position will report to the Culinary Lead at the event.

Requirements

1+ year of experience working in a kitchen, experience in catering is preferred.
Must have knowledge of food preparation/food service with a strong understanding of the execution of BEOs, reading production sheets, and completing tasks.
ServSafe certified or is available to receive training.
Capable of producing a consistent product in a timely manner.
Excellent listening, communication skills, and customer service.
Planning and multi-tasking
Self-motivated with a high energy level and strong verbal communication.
Verbal communication
Must have an understanding of food safety practices including, but not limited to temperature logs, and cleaning/sanitizing paperwork.
Adherence to Company Uniform Requirements outlined in the Associate Handbook, uniform requirements outlined in your orientation guidelines.
Non-slip shoes are necessary.
Prolonged periods of moving through an event space and traveling throughout the venue space.
Bending, lifting, scooping, and carrying miscellaneous equipment and food items
Manual dexterity able to operate cutting tools and kitchen utensils.
Must be able to lift up-to 40 pounds at times.
Business Acumen - Demonstrate comprehension of the job, including policies, practices, and relationships. Possess the expertise and skill levels required of the job and perform with quality.
Dedication - Dependable, reliable and follows through on projects from inception to completion. Willing to put in as much time as necessary to complete tasks. Demonstrate a win-win attitude: “see it, own it, solve it.”
Ethics and Integrity - Acts with integrity, honesty and knowledge that promote the company’s culture, values and beliefs while maintaining the highest standards of professional conduct.
Safety & Security - Observe safety and security standards. Use equipment and materials properly. Comply with safety standards and personal protective equipment requirements. Report potential unsafe conditions or practices to appropriate person immediately. Promote restaurant safety, cleanliness and security compliance at all times.
Teamwork - Cooperate and be willing to work as a team player to achieve goals and tasks accurately, efficiently and timely.
Communication - Communicate clearly and effectively with mutual respect, understanding and trust to fellow associates, managers, supervisors and guests. Listen carefully to opinions and views of others; state understanding of what has been heard.
Initiative - Contribute new ideas and suggestions to enhance productivity and efficiency. Be proactive in troubleshooting problems or issues and take action to mitigate potential problems.
Adaptability & Planning - Possess the ability to learn new tasks and adjusts well to new situations. Perform well under tight time schedules and pressures to change direction quickly.
Service Orientation - Demonstrates a sense of urgency. Is welcoming, friendly and smiles when visible to guests.

Responsibilities

Setting up and sanitizing workstations.
Following prep lists created by lead culinary.
Measuring ingredients and seasonings and preparing cooking ingredients such as soup stock to be used in the cooking process.
Preparing simple dishes as directed by the Executive Chef.
Ensuring 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.