Prep Cook/ Event Cook

Responsibilities

• Prep ingredients and components in advance of events, including portioning, chopping, and assembling items as directed.
• Cook and finish menu items to spec, ensuring correct seasoning, doneness, and overall quality.
• Reheat and hold food appropriately to support smooth, continuous service during event windows.
• Plate menu items with speed and consistency while meeting event standards and timing cues.
• Garnish dishes accurately to maintain presentation standards across all portions.
• Maintain clean, organized workstations and follow sanitation standards throughout prep and service.
• Monitor food temperatures and hot/cold holding practices to ensure safe, compliant service.
• Follow allergen-aware handling practices and dietary restriction requirements when assigned.
• Assist with kitchen/station setup and breakdown, including packing and transport support as needed.
• Support equipment and supply readiness in offsite environments, adapting to changing setups and constraints.
• Communicate proactively with the Onsite Event Chef (and service leads as directed) on timing, counts, and issues impacting service flow.
• Flag low inventory, refires, and replenishment needs in real time to prevent service gaps.
• Collaborate calmly with the culinary team under pressure to meet guest expectations and service timelines.

Requirements

• Experienced in a professional kitchen environment (restaurant, catering, banquet, or similar).
• Confident in foundational cooking methods (roasting, sautéing, grilling, blanching, braising) and safe knife handling.
• Able to follow recipes, prep lists, and chef direction accurately at speed.
• Knowledgeable about food safety, sanitation, and temperature control (hot/cold holding).
• Comfortable with physically demanding work, including standing for extended periods and lifting/bending/carrying in hot environments.
• A clear communicator who stays steady and team-oriented during high-pressure service.
• Able to work a flexible schedule, including early mornings, evenings, weekends, and holidays.
• Ideally certified in food safety (e.g., ServSafe Food Handler/Manager or equivalent) and familiar with dietary restrictions/allergen-aware practices.

Qualifications

• High school diploma or equivalent.
• Minimum of 2 years of relevant experience in a professional kitchen setting.
• Experience with food safety and sanitation protocols.
• Ability to lift up to 50 pounds and stand for long periods.
• Strong communication and teamwork skills.

Skills

• Foundation in culinary techniques and safety practices.
• Ability to work independently and as part of a team.
• Attention to detail and ability to manage multiple tasks simultaneously.
• Flexibility and adaptability to different kitchen setups and event requirements.

Benefits

• Comprehensive health insurance coverage.
• Flexible scheduling options.
• Professional development opportunities.
• Employee discounts on ONTHEMARC services.

Pay

Competitive hourly rate based on experience and qualifications.

Schedule

Variable, including early mornings, evenings, weekends, and holidays, with flexibility to accommodate event schedules.