Event Cook

About the role

The Utah Jazz Culinary Event Cook will be led by the Event & Catering Chef and work with the Nutrition Staff collaboratively. The Event Cook is responsible for all aspects of daily food preparation in a timely, efficient, sanitary and consistent manner. This position must be prepared to work in a fast-paced, high-pressure work environment while maintaining the organizational ability to identify and act on job duties quickly and effectively. The Event Cook must be prepared to work as a team member in a dynamic workplace and challenge themselves to grow at a high level while maintaining attention to detail. This position will be active year-round and work according to team and player needs.

Responsibilities

• Assist in overseeing daily preparation of food items for Plane Meal, Post Game & Locker Room while collaborating with the Nutrition team to ensure all standards are met.
• Serve food in the proper portion sizes and at the proper temperatures.
• Read and understand all BEOs/Prep Lists.
• Organize all catering & event prep/storage areas daily (Equipment Storage Pod, BEO Board, Prep Carts, Etc).
• Assist with the firing, packing, and delivery of ALL meals outside the practice facility.
• Follow recipes and presentation specifications as set by the Event & Catering Chef/Director of Culinary.
• Assist Event & Catering Chef/Director of Culinary with recipe and menu development, evaluate new items, and constantly re-evaluate current practices to increase kitchen efficiency, and overall quality of food.
• Restock and organize items/incoming orders as needed daily.
• Maintain clean and professional workstations, dining area, and kitchen at all times.
• Prepare dishes for players, coaches and support staff with dietary restrictions (ex. Dairy free, no seafood, gluten free, etc.)
• Ensure quality and safety of food by performing proper sanitary measures including sweeping of the floors, cleaning and sanitizing of surfaces, as well as proper covering and storage of food items according to standards and procedures.
• Work at an efficient and consistent pace, ensuring timely preparation and execution of all meals.
• Follow proper reporting procedures for accidents and incidents to ensure follow-up and prevention.
• Adhere to all regulations including blood-borne pathogens, infection control, use of hazardous materials and fire safety.

Work Conditions & Physical Demands

Lift up to 50 pounds; repetitive arm, hand, and finger movements; bending and reaching; ability to climb stairs and ladders. Ability to stand for long periods of time. Will be exposed to hot and cold temperatures, such as when working near ovens or retrieving food from freezers. Manual dexterity required to use knives and kitchen appliances.

Skills

• Teamwork
• Effective Communication – Verbal and Nonverbal
• Ability to work in a fast-paced environment
• Situational Awareness
• Utmost Professionalism
• Time Management
• Coachability
• Pursuit of Daily Excellence and Daily Improvement
• Organized

Qualifications

• Minimum 3-5+ year of catering/event kitchen experience.
• Highly adaptable, with excellent interpersonal skills to work effectively in a diverse environment.
• Computer literacy, including Microsoft Word, Excel, PowerPoint, and Google Workspace.
• Superior time management skills, multitasking skills, and the ability to prioritize tasks with minimal supervision.
• Strong problem identification and problem resolution skills.
• ServSafe Food Handlers permit, within 30 days of hire.

Schedule

Ability to work flexible hours to accommodate team needs, will require evenings, weekend, and holiday work schedules as needed.