Seasonal Kitchen Staff
About The Position
Seasonal kitchen staff prepare and cook menu items for guests in a theater kitchen, following point-of-sale orders, recipes, and food-safety procedures to deliver accurate, consistent, and timely service. Team members accommodate special requests when possible with management approval and remake items when directed by a supervisor or manager. The position also involves washing dishes, cleaning and stocking kitchen areas, rotating food using FIFO, maintaining waste logs, monitoring inventory, securing food and equipment, and following opening, mid-shift, and closing procedures. Staff attend trainings and meetings and may perform other duties as assigned. The role reports to the Kitchen Manager and is based in a theater environment.
Requirements
- At least 1 year of professional kitchen experience, including dishwashing, food preparation or cooking, and expediting; applicants who do not meet the experience requirements may start as an entry-level dishwasher and/or prep cook.
- Proficiency in kitchen operations and execution.
- Working knowledge of U.S. measurements, weights, and volumes.
- Ability to follow instructions for safe use of chemical and cleaning materials.
- Ability to work effectively with supervisors and coworkers, including with minimal supervision and in a high-volume setting.
- 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.
- Ability to communicate effectively with support personnel and management and handle difficult or stressful situations positively.
- Availability for flexible working hours, including holidays and weekends.
- Ability to perform the physical demands of the role, including occasional lifting or moving of up to 10 pounds and occasional assisted light lifting of 25 to 50 pounds.
Nice To Haves
- Culinary training.
- ServSafe training certification; certification must be completed before working on the line if not already held.
- Bilingual in Spanish and English.
Responsibilities
- Prepare menu items accurately and promptly in response to point-of-sale orders.
- Prepare dishes according to recipes and cook in coordination with kitchen staff so food is high-quality and served on time.
- Accommodate special requests when possible with management approval and remake items when instructed by a supervisor or manager.
- Follow food-handler safety guidelines, including maintaining safe food temperatures, labeling food with dates, 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 consistently throughout and at the end of shifts.
- Use the FIFO system to maintain food freshness and reduce waste.
- Maintain accurate waste logs for discarded or incorrectly prepared items.
- Keep the supervisor and Kitchen Manager informed about inventory levels.
- Maintain a positive and professional approach with coworkers and customers.
- Work safely, including using cutting gloves, seeking assistance with heavy items when needed, and staying hydrated in hot conditions.
- 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
