Kitchen Prep Cook | Part-Time | Terre Haute Convention Center

Oak View Group•Terre Haute, IN

1d•Onsite

About The Position

The Kitchen Prep Cook is responsible for preparing foods to be served to guests throughout the venue, often taking on the responsibility for setup, sanitation, cleaning, and closing of workstations and dish areas. Employees will work in an ever-changing fast-paced environment. Kitche Prep Cooks must also maintain excellent attendance and be available to work events as scheduled per business need. This role pays an hourly rate of $13.00.

Requirements

High School diploma or equivalent.
Able to operate standard kitchen equipment, including the broiler, steamer, convection oven, mixer, meat slicer, and chef knife.
Possess a valid food handling certificate if required by state and federal regulations.
Must present with a professional appearance and demeanor.
Ability to communicate with employees, co-workers, volunteers, management staff, and guests in a clear, business-like, and respectful manner that focuses on generating a positive, enthusiastic, and cooperative work environment.
Ability to work well in a team-oriented, fast-paced, event-driven environment.

Nice To Haves

Professional training through culinary education or working in a fast-paced fine dining restaurant/catering facility is preferred but not required.

Responsibilities

Responsible for providing high-quality, fresh food products in a timely manner for delivery to guests.
Prepares hot and cold foods following company recipes and portioning requirements.
Participates as a team player with specific responsibilities as related to preparation, excellent service, and delivery of product.
Responsible for reporting any maintenance required for kitchen equipment.
Maintains sanitation, health, and safety standards in work areas.
Responsible for observing and testing foods to ensure proper cooking.
Responsible for portioning, arranging, and garnishing food plates for delivery to guests.
Responsible for consulting with Executive Chef, Sous Chef or kitchen supervisor to plan menus and estimate expected food consumption.
Show demonstrated ability to meet the company standard for excellent attendance.