Catering Cook

Description

The Catering Cook is responsible to assist the Sous Chefs with preparing and cooking ingredients by washing and chopping vegetables, cutting meat; undertake basic cooking duties such as reducing sauces, parboiling food; prepare simple dishes such as salads, entrees, as well as more complex tasks such as braising, meat fabrications, etc. The Catering Cook is also required to travel off-site to perform outside venue responsibilities such as carving stations, etc. The Catering Cook must exhibit qualities that lead to high volume, high quality, consistent products within a fast-paced environment. The Catering Cook must also be willing to perform job responsibilities within the kitchen environment to ensure that a safe, clean environment is maintained. Essential functions include:

1. Assist culinary team with measurement and preparation of ingredients. 
2. Participate in food preparation and portioning prior to service and at special events. 
3. Ensure food quality and consistency by following designated company recipes.
4. Uphold safety and sanitation procedures throughout the kitchen.
5. Responsible for a heavy portion of food production. 
6. Maintain personal hygiene and ensure food safety standards are met in all stages of food preparation.
7. Man carving stations while onsite at social, corporate and wedding events.
8. Work in dish room, occasionally, on as needed basis.
9. Take out trash, mop floors and keep work and surrounding kitchen area clean. 
10.  Have and maintain an active driver’s license with a 5-year clean driving background.  

Requirements

1. WORK EXPERIENCE: Culinary Experience Needed.
2. SKILLS: Excellent Knife skills.
3. EDUCATION: High school diploma or equivalent required.
4. CERTIFICATE/LICENSE: Have and maintain an active driver’s license with a 5-year clean driving background. 
5. LANGUAGE: Complete written and oral knowledge of the English language. 
6. SECURITY/CONFIDENTIALITY: All materials and information obtained through working with our company may not be given or      transferred outside of the company. Violation of confidentiality is grounds for termination. 
7. TRAINING: Any training held is mandatory. 
8. PERFORMANCE STANDARDS: Must be willing to adjust to last minute changes, engage and assist sales and kitchen staff and jump in where needed. 
9. WORKING CONDITIONS/ENVIRONMENT: Fast paced environment, high noise level, frequent walking, long hours during event days and lifting up to 50 lbs occasionally necessary.