Event Prep Cook - Premier Catering, Flexible Part-Time

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

Job summary

Cameron Mitchell Premier Events is seeking heart of house associates for prep cook, event cook and hybrid roles within our Premier Events team. Responsibilities include preparing a variety of hot and cold items, portioning, washing, slicing, and mixing ingredients per recipes.

Starting wage is $19/hour, with pay depending on experience. Selected candidates will join a hospitality-driven team focused on genuine service during events.

Qualifications

• High school diploma or GED; or one to three months related experience and/or training; or equivalent combination of education and experience.
• Ability to read and comprehend simple instructions, short correspondence, menu descriptions and memos.

Responsibilities

• Complies with portion sizes, recipes, quality standards, policies and procedures.
• Maintains personal cleanliness and proper uniform at all times.
• Receives and stores food and supplies per order and store specifications.
• Assists with other duties as needed by management or teammates.
• Displays proper food safety techniques, including hygiene and knife skills.
• Maintains a sanitary work station.
• Exhibits punctuality and dependability.
• Knows emergency procedures for the restaurant.

Skills

Food preparation

Portion control

Knife skills

Food safety

Cleanliness

Education

High school diploma or GED

Tools

POS systems

Job description

EVENT/PREP COOK | CAMERON MITCHELL PREMIER EVENTS

Job Category: Catering

Requisition Number: EVENT006459

Apply now

• Posted : August 27, 2026
• Part-Time

Locations

Showing 1 location

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:

1. Complies with all portion sizes, recipes, quality standards, department rules, policies and procedures.

2. Complies with standards of personal cleanliness and proper uniform at all times.

3. Complies with policies and procedures set in place to receive all food and supplies per order and store specifications.

4. Complies with management and other associates assisting with other duties, if needed.

5. Displays proper food safety techniques in handling and preparation. This includes proper personal hygiene, hand washing, gloves, knife skills, etc.

6. Maintains a sanitary work station.

7. Exhibits punctuality and dependability.

8. Knows emergency procedures for the restaurant.

Competencies : To perform the job successfully, and individual should demonstrate the following competencies:

1. Hospitality: Ability to respond quickly to guests needs, meets commitments, responds to requests for service and assistance, provide genuine hospitality.

2. 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

3. Technical Skills: Participates in training and development opportunities, strives to continuously build knowledge and skills of the restaurant and company, shares expertise with others

4. Problem Solving: Identifies and resolves guest situations in a timely manner

5. 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, provides genuine hospitality

6. Interpersonal Skills: Keeps emotions under control, remains open to others’ ideas, resolves conflict

7. Oral Communication: Speaks clearly and politely in positive or negative situations, listens and gets clarification, responds well to questions, participates in meetings

8. Written Communication: Demonstrates competencies for portion control and recipes.

9. Restaurant Support: Supports goals and values, strives to continuously build knowledge and skills, maintain cleanliness of restaurant and workstation

10. 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

11. Cost Consciousness: Contributes to profits and revenues of the restaurant, conserves organizational resources

12. 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

13. Organizational Support: Follows policies and procedures, supports CMR goals and values

14. Judgment: Displays willingness to make decisions, includes appropriate people in decision making process, demonstrates ability to prioritize

15. 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

16. Quantity/Productivity: Meets restaurant and productivity standards, completes work in a timely manner, strives to increase productivity, uses time efficiently

17. Safety and Security: Observes and teaches safety and security procedures, reports potentially unsafe conditions and uses equipment and materials properly

18. Attendance and Punctuality: Is consistently at work on time and in full uniform

19. Dependability: Follows instructions, responds to direction, takes responsibility for own actions, keeps commitments, completes tasks on time or notifies appropriate person

20. Adaptability: Adapts to change in the work environment, able to deal with frequent change, delays or unexpected events

21. 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.

Skill or Ability

Description

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

Frequently

Mobility

Required to use hands to finger, handle, or feel; reach with hands or arms

Frequently

Regularly

Climbing

Occasionally

Driving

Never

Inside

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

Qualifications

Experience

Preferred

1-3 years:

Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws.For further information, please review the Know Your Rights notice from the Department of Labor.