Prep Cook - Gas South Convention Center

PROOF OF THE PUDDING•Duluth, GA

8d•$19 - $24•Onsite

About The Position

Proof of the Pudding (POP) provides award-winning catering and provisions to conferences, meetings, exhibitions, conventions, and special events at the Gas South District Convention Center. As one of Georgia’s busiest convention centers, every day brings new opportunities to create, design, and execute memorable events for a variety of guests. We are seeking additional Prep Cooks to help facilitate events at the Gas South District and to provide culinary support in the main kitchen. Prep Cooks are primarily responsible for mass food production, kitchen cleanliness, and assisting the executive and culinary leadership as directed. Duties may include but are not limited to: 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. Performs other related duties as needed.

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.
Capable of producing a consistent product in a timely manner and in high volume.
Customer service
Planning and multi-tasking
Self-motivated with a high energy level
Familiarity with reading recipes
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 standing, moving through a kitchen space
Bending, lifting, scooping, and carrying miscellaneous equipment and food items
Ability to perform physical tasks; such as but not limited to, lifting approx. 40 lbs.
Demonstrate comprehension of the job, including policies, practices, and relationships.
Possess the expertise and skill levels required of the job and perform with quality.
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.”
Acts with integrity, honesty and knowledge that promote the company’s culture, values and beliefs while maintaining the highest standards of professional conduct.
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.
Cooperate and be willing to work as a team player to achieve goals and tasks accurately, efficiently and timely.
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.
Contribute new ideas and suggestions to enhance productivity and efficiency.
Be proactive in troubleshooting problems or issues and take action to mitigate potential problems.
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.
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.
Performs other related duties as needed.