Seasonal Kitchen Staff
About The Position
Seasonal Kitchen Staff work in the theater’s Operations department and report to the Kitchen Manager. The role prepares and cooks menu items according to recipes and point-of-sale orders, helping deliver accurate, timely, and consistent food service. Team members accommodate special requests when possible with management approval and coordinate with other kitchen staff to ensure food is served together and to a high standard. The position also involves following food-safety practices, maintaining clean and orderly kitchen areas, washing dishes, stocking supplies, using FIFO to manage freshness, recording waste, and communicating inventory levels. Kitchen Staff follow opening, mid-shift, and closing procedures, secure food and equipment, attend training and meetings, and perform other assigned duties. The role requires working safely and effectively in a busy theater kitchen, including during weekends and holidays.
Requirements
- At least one year of professional kitchen experience, including dishwashing, preparation and cooking, and expediting; applicants who do not meet the experience requirements may start in an entry-level dishwasher and/or prep cook role.
- Proficiency in kitchen operations and execution.
- Working knowledge of U.S. measurements, weight, and volume.
- Ability to follow instructions for the 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.
Nice To Haves
- Culinary training.
- ServSafe training certification; certification must be completed through Cinépolis before working on the line if not already held.
- Bilingual Spanish and English.
Responsibilities
- Prepare menu items accurately and promptly when ordered through the point-of-sale system.
- Prepare dishes according to recipes to maintain quality and consistency.
- Cook in cooperation with kitchen staff so food is prepared simultaneously, to a high standard, and on time.
- Accommodate guest special requests when possible with management approval.
- 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 work areas during and at the end of shifts.
- Stock kitchen areas with dry products and preparation materials and restock dry goods throughout and at the end of shifts.
- Use the FIFO system to keep food fresh and reduce waste.
- Accurately maintain waste logs for discarded items, including expired food and incorrectly prepared 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, 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 milestone work anniversaries.
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What This Job Offers
Career Level
Entry Level
Education Level
No Education Listed
