Event/Prep Cook | Cameron Mitchell Premier Events

Cameron Mitchell Restaurants; Columbus (OH); On-site; USD 22,000 - 31,000; Full time

Job summary

Cameron Mitchell Restaurants is seeking heart of house associates for our Premier Events team in Columbus. Roles include prep cook, event cook, and hybrid prep/event positions. Starting at $19/hour, pay varies with experience and position.

Responsibilities focus on portion control, recipe adherence, food safety, and timely preparation of hot and cold items. The team values reliability, cleanliness, and strong guest-focused service in a fast-paced environment.

Qualifications

• High school diploma or GED; or 1–3 months related experience/training.
• Ability to read and follow simple instructions and menus.
• Willingness to learn and work in a fast-paced kitchen environment.
• Ability to lift up to 50 lbs and stand for long periods.

Responsibilities

• Complies with portion sizes, recipes, quality standards, department rules, policies and procedures.
• Complies with standards of personal cleanliness and proper uniform at all times.
• Receives all food and supplies per order and stores per specification.
• Assists with other duties as needed by management or team members.
• Displays proper food safety techniques in handling and preparation including hygiene.
• Maintains a sanitary work station.
• Exhibits punctuality and dependability.
• Knows emergency procedures for the restaurant.

Skills

Hospitality

Teamwork

Technical Skills

Problem Solving

Guest Services

Interpersonal Skills

Oral Communication

Written Communication

Restaurant Support

Quality Management

Cost Consciousness

Diversity & Ethics

Organizational Support

Judgment

Professionalism

Productivity

Safety & Security

Attendance

Dependability

Adaptability

Planning/Organizing

Education

High school diploma or GED

Tools

Point-of-Sale (POS) systems

Job description

Summary:

Our Premier Events team is looking for multiple heart of house associates with a passion for genuine hospitality and cooking to add to our team! It is the responsibility of our chefs and cooks to prepare a variety of hot and cold food items such as salad mix, sauces, side dishes, and appetizers. Portions, washes, peels, slices, and mixes vegetables, fruits, pastas, and other ingredients from entrees appetizers, salads and garnishes. Carves and slices meats and cheeses. Measure and mixes ingredients to make salad dressings, sauces, salads, and hot and cold food items following recipes. Position includes prep cook positions, event cook positions and combination positions for prep and event. Starting at $19/hour depending on experience.

Essential 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 restaurant.

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


• Guest Services: Manages difficult or emotional guest situations (with guest satisfaction as a priority), responds promptly to guests needs, solicits guest feedback to improve services, responds to requests for service and assistance, meets commitments, provide genuine hospitality


• 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, possess good organizational skills, able to maintain an orderly work station, restock and organize stations

Qualifications:

The requirements listed below are representative of the knowledge, skill, and/or ability required to perform this job satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education and/or Experience

High school diploma or general education degree (GED); or one to three months 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

Requirement
Description
Frequency
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.
Critical