Prep Cook

ASM Global•Knoxville, TN

76d•Onsite

About The Position

These are hands-on positions at the Knoxville Convention Center assisting the Executive Chef and Sous Chef with the preparation of food for events by following approved recipes and maintaining the highest production standards. Position will also support the concessions division when needed.

Requirements

High school diploma or equivalent.
Knowledge of all major kitchen equipment and appliances.
Ability to properly operate ovens, stoves, grills, steamers, smoker, mixers, kettles, char-broiler and other kitchen equipment.
Must be able to identify and properly use all kitchen small wares.
Ability to follow verbal and written instructions.
Strong knowledge of state health codes and sanitation standards.
Ability to adhere to strict grooming standards established by ASM Knoxville/ Savor.
Ability to recognize and utilize weights and measurements, both liquid and dry.
Knowledge and skills in diverse culinary techniques including multi-ethnic cuisine, displays, sauces, protein cutting, plate presentation and sanitation.
Skill in volume production and hands-on cooking.
Ability to perform basic math functions necessary to execute recipes.
Strong organizational skills and ability to multi-task.
Ability to execute large functions.
Ability to read printed words and numbers in printed form and on computer/terminal monitor.
Hearing sufficient to clearly hear voices, alarms, bells and horns.
Must be able to pass criminal background check.

Nice To Haves

Two-year culinary degree or appropriate continuing education credits preferred.
Minimum of three years' experience in a cook's position or minimum of one year of experience in banquet/catering operations preferred.

Responsibilities

Maintain an organized and sanitary workstation at all times.
Follow approved recipes and production standards.
Prepare all meats, vegetables and starches and desserts according to specific recipes or as instructed by Sous Chef and/or Executive Chef and adjust quantity for fluctuation in volume.
Properly label and dates food items for storage.
Maintain and organize storage rooms, refrigerators and freezers.
Organizes freezer pulls as necessary.
Minimize waste by controlling overage and usage.
Educate and train seasonal kitchen staff on proper procedures and standards.
Assemble and complete final production of all food items.
Assist with plating of catered meals.
Assist cooking concessions using fryers, grilling and so on for event with concessions needs.
Perform other duties as assigned.