Opening Prep Cook | Cameron Mitchell Premier Events

About the role

The Premier Events team is seeking a dedicated heart of house associate with a passion for cooking and genuine hospitality to join our team. The role involves opening the kitchen, managing product receiving, and executing large batch production. Additionally, the position requires playing a key role as a saucier, providing sauces, dips, dressings, and stocks. The position also ensures the catering team has the necessary ingredients, prep, and organization to execute events efficiently and on time. Early mornings are required (example: 6am start time), and evening events are possible.

Responsibilities

• Complies with all portion sizes, recipes, quality standards, department rules, policies and procedures.
• Complies with standards of personal cleanliness and proper uniform at all times.
• Complies with policies and procedures set in place to receive all food and supplies per order and store specifications.
• Complies with management and other associates assisting with other duties, if needed.
• Displays proper food safety techniques in handling and preparation. This includes proper personal hygiene, hand washing, gloves, knife skills, etc.
• Maintains a sanitary work station.
• Exhibits punctuality and dependability.
• Knows emergency procedures for the building.

Competencies

• Hospitality: Ability to respond quickly to guests needs, meets commitments, responds to requests for service and assistance, provide genuine hospitality.
• Teamwork: Gives and welcomes feedback, contributes to building a positive team spirit, puts success of team above own interests, supports everyone’s efforts to succeed, exhibits objectivity and openness to others views.
• Technical Skills: Participates in training and development opportunities, strives to continuously build knowledge and skills of the restaurant and company, shares expertise with others.
• Problem Solving: Identifies and resolves guest situations in a timely manner.
• Interpersonal Skills: Keeps emotions under control, remains open to others’ ideas, resolves conflict.
• Oral Communication: Speaks clearly and politely in positive or negative situations, listens and gets clarification, responds well to questions, participates in meetings.
• Written Communication: Demonstrates competencies for portion control and recipes.
• Restaurant Support: Supports goals and values, strives to continuously build knowledge and skills, maintain cleanliness of restaurant and workstation.
• Quality Management: Looks for ways to improve and promote quality, demonstrates accuracy and thoroughness, monitors own work to ensure quality, applies feedback to improve performance, works quickly, ensures the restaurant exhibits great food safety and sanitation issues.
• Cost Consciousness: Contributes to profits and revenues of the restaurant, conserves organizational resources.
• Diversity and Ethics: Shows respect and sensitivity for cultural differences, promotes a harassment free environment, keeps commitments, works ethically and with integrity, treats people with respect, inspires the trust of others, upholds organizational values.
• Organizational Support: Follows policies and procedures, supports CMR goals and values.
• Judgment: Displays willingness to make decisions, includes appropriate people in decision making process, demonstrates ability to prioritize.
• Professionalism: Reacts well under pressure, treats other with respect and consideration regardless of their status or position, approaches others in a tactful manner, follows through on commitments, is pleasant in demeanor, maintains confidentiality.
• Quantity/Productivity: Meets restaurant and productivity standards, completes work in a timely manner, strives to increase productivity, uses time efficiently.
• Safety and Security: Observes and teaches safety and security procedures, reports potentially unsafe conditions and uses equipment and materials properly.
• Attendance and Punctuality: Is consistently at work on time and in full uniform.
• Dependability: Follows instructions, responds to direction, takes responsibility for own actions, keeps commitments, completes tasks on time or notifies appropriate person.
• Adaptability: Adapts to change in the work environment, able to deal with frequent change, delays or unexpected events.
• Planning/Organizing: Uses time efficiently, possesses good organizational skills, able to maintain an orderly work station, restock and organize stations.

Qualifications

• Education and/or Experience: High school diploma or general education degree (GED); and 3-5 years of professional culinary related experience and/or training; or equivalent combination of education and experience.
• Language Skills: Ability to read and comprehend simple instructions, short correspondence, menu descriptions and memos. Ability to write simple correspondence. Ability to present information in one-on-one and small group situations to guests and other associates of the restaurant.
• Reasoning Ability: Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions.
• Mathematical Skills: Ability to add, subtract, multiply and divide.
• Computer Skills: To perform this job successfully, and individual should have knowledge of/or experience and /or ability to learn with point of sale systems.

Physical Requirements and Work Environment

• Lifting, Pushing, Pulling, Carrying: Up to 50 lbs. Up to 50 lbs. - Frequently Occasionally
• Bending, Kneeling: - Frequently
• Mobility: Required to use hands to finger, handle, or feel; reach with hands or arms - Frequently
• Continuous Standing: Regularly
• Climbing: Occasionally
• Driving: Never
• Work Environment: Inside Outside - Regularly Occasionally
• Abnormal Temperatures: Should be comfortable working in both heat and cold coolers for extended periods of time - Regularly
• Hearing: Noise level is moderate - Critical
• Vision: Close vision, distance vision, color vision, peripheral vision, depth perception and ability to focus - Critical
• Speech: Ability to effectively present information in on-on-one and small group situations to guests and other associates in the restaurant - Critical
• Literacy: Ability to read and comprehend simple instructions, short correspondence and memos. Ability to write simple correspondence. - Moderate