Seasonal Kitchen Staff
About The Position
Seasonal kitchen staff prepare and cook menu items accurately and promptly based on orders entered through the point-of-sale system. They follow recipes and food-safety procedures, accommodate guest requests when approved by management, and coordinate with kitchen staff to deliver high-quality food in a timely manner. The role also includes dishwashing, cleaning, stocking, inventory updates, waste logging, and following kitchen opening, mid-shift, and closing procedures. Team members work safely, attend training and meetings, and maintain a positive, professional approach with coworkers and customers. The position is based in a theater environment with noise levels that may range from moderate to high.
Requirements
- At least 1 year of professional kitchen experience, including dishwashing, preparation or cooking, and expediting; culinary training is preferred.
- Candidates who do not meet the experience requirement may start at entry level as a dishwasher and/or prep cook, with career growth potential.
- ServSafe training certification is preferred; otherwise, complete training and certification provided by Cinépolis before going on the line.
- Proficiency in kitchen operations and execution.
- Working knowledge of U.S. measurements, weight, and volume.
- Ability to follow instructions for safe use of chemicals and cleaning materials.
- Ability to work effectively with supervisors and coworkers, including with minimal supervision.
- Time-management skills and ability to meet deadlines.
- Ability to stand for extended periods and frequently walk, lift, twist, bend, reach, and handle food products.
- Good communication skills with support personnel and management, and ability to work effectively in a high-volume setting.
- Ability to handle difficult and stressful situations positively.
- Flexible working hours, including holidays and weekends.
- Ability to occasionally lift or move up to 10 pounds and, with assistance, occasionally light-lift 25 to 50 pounds.
Nice To Haves
- Culinary training.
- ServSafe training certification.
- Bilingual Spanish and English.
Responsibilities
- Prepare menu items accurately and promptly according to point-of-sale orders.
- Make only items ordered through the point-of-sale system.
- Accommodate special requests when possible with management approval.
- Prepare dishes according to recipes to maintain quality and consistency.
- Coordinate cooking with kitchen staff so food is served simultaneously, at high quality, and on time.
- Remake items when instructed by a supervisor or manager.
- Follow food-handler safety guidelines, including maintaining safe food temperatures, dating labels, washing hands, and preventing cross-contamination.
- Wash dishes and clean the work area during and at the end of shifts.
- Stock kitchen areas with dry products and preparation materials, and restock throughout and at the end of shifts.
- Use the FIFO system to maintain food freshness and reduce waste.
- Maintain accurate waste logs for discarded items, including expired food and incorrect or returned dishes.
- Keep the supervisor and kitchen manager informed about inventory levels.
- Maintain a positive and professional approach with coworkers and customers.
- Work safely, use cutting gloves, seek assistance with heavy items when needed, and stay hydrated around heat.
- Lock and secure food and equipment.
- Follow opening, mid-shift, and closing procedures.
- Attend and participate in trainings and meetings.
- Perform other duties as assigned.
Benefits
- Employee discount on tickets, food, and nonalcoholic beverages.
- Gifts for reaching work-anniversary milestones.
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What This Job Offers
Career Level
Entry Level
Education Level
No Education Listed
