Event Cook

About the role

Responsible for the preparation of food for caterings, suites and/or concession stands at the Resch Center, Resch Expo, Meyer Theatre, Backstage and any off-site locations. In doing so, ensures the highest quality of presentation and preparation of food. Responsible for general kitchen cleaning and prep duties.

Responsibilities

• Demonstrates and embodies the PMI Entertainment Group Culture and Customer Service values.
• Responsible for maintaining a quality and consistent presentation of food products as directed by the Food & Beverage department staff.
• Establishes and upholds standards of personnel performance and customer service.
• Regularly inspects and evaluates physical condition of assigned areas to ensure food preparation is performed in accordance with all applicable governmental regulations and codes.
• Prepares and serves food in designated Company locations and in a sanitary and timely manner.
• Cleans and maintains work areas in practicing good safety, sanitation, and organizational skills.
• Assists with the cleaning, sanitation and organization of kitchen, walk-in coolers, and storage areas.
• Performs Additional Responsibilities As Requested By The Executive Chef And senior Food & Beverage department staff.
• Responsible for following, observing, and participating in all Company related safety programs, procedures, and training, as well as reporting potentially unsafe procedures.
• Maintains a neat, clean appearance and courteous communication with business contacts and public.
• Performs all other duties as requested.

Qualifications

• A minimum of 6-month experience in a production cook position in a high-volume food and beverage operation.
• Must be knowledgeable in food handling and food preparation.
• Must have proven skills in the areas of food production, sanitation, and presentation.
• Be skilled in the operation and maintenance of a variety of food handling equipment.
• Be knowledgeable of state of local health laws pertaining to the storage, handling and preparation of dispensing of food and beverages.
• Be skilled in good housekeeping practices of areas where food is stored, prepared, and served or dispensed.
• Must be proficient in operating and maintaining a variety of kitchen equipment such as ovens, fryers, grills, slicers, etc.
• Ability to work days, nights, weekends, and holidays as dictated by event schedule.

Physical requirements

• Frequent mobility and/or sitting, standing, bending, or reaching for extensive periods of time.
• Requires eye-hand coordination and manual and finger dexterity sufficient and full range of body motion including handling and lifting items weighing up to 50 pounds.
• Must be able to communicate verbal feedback in a professional manner.
• Must be able to give, receive and analyze information, formulate work plans, prepare written materials, and articulate goals and action plans.
• Occasional high stress work may be involved in the normal performance of this position.

Department: Food & Beverage
Reports to: Executive Chef
Status: Part-Time
Exemption Status: Hourly; non-exempt