Kitchen Prep Cook | Part-Time | Terre Haute Convention Center

Oak View Group; Terre Haute (IN); On-site; USD 10,000 - 60,000; Part time

Job summary

A leading company is seeking a Kitchen Prep Cook responsible for preparing food, maintaining sanitation, and ensuring high-quality service in a fast-paced environment. The ideal candidate will have a professional demeanor and the ability to work effectively in a team. This position offers part-time benefits including a 401(k) savings plan.

Benefits

401(k) savings plan

401(k) matching

Qualifications

• Ability to operate standard kitchen equipment.
• Possess valid food handling certificate if required.

Responsibilities

• Prepare high quality, fresh food products in a timely manner.
• Maintain sanitation, health, and safety standards.
• Consult with Executive Chef for menu planning.

Skills

Communication

Teamwork

Sanitation

Education

High School diploma or equivalent

Tools

Broiler

Convection oven

Chef knife

Job description

Overview

The Kitchen Prep Cook is responsible for preparing foods to be served to guests throughout the venue, often taking on the responsibility for setup, sanitation, cleaning and closing of workstation and dish areas. Employees will work in an ever changing fast-paced environment. These cooks must also maintain excellent attendance and be available to work events as scheduled per business need.

This role pays an hourly rate of $13.00.

Benefits for Part-Time roles: 401(k) savings plan and 401(k) matching.

This position will remain open until June 30, 2025.

Responsibilities

• Responsible for providing high quality, fresh food products in a timely manner for delivery to guests.
• Prepares hot and cold foods following company recipes and portioning requirements.
• Participates as a team player with specific responsibilities as related to preparation, excellent service, and delivery of product.
• Responsible for reporting any maintenance required for kitchen equipment.
• Maintains sanitation, health, and safety standards in work areas.
• Responsible for observing and testing foods to ensure proper cooking.
• Responsible for portioning, arranging and garnishing food plates for delivery to guests.
• Responsible for consulting with Executive Chef, Sous Chef or Kitchen Supervisor to plan menus and estimate expected food consumption.
• Must show demonstrated ability to meet the company standard for excellent attendance.

Qualifications

Knowledge, Skills and Abilities:

• Able to operate standard kitchen equipment to including the broiler, steamer, convection oven, mixer, meat slicer and chef knife.
• Present with a professional appearance and demeanor. Ability to communicate with employees, co-workers, volunteers, management staff and guests in a clear, business-like, and respectful manner which focuses on generating a positive, enthusiastic and cooperative work environment.
• Ability to work on your feet for long periods of time and be able to lift, pull or push up to 50 lbs
• Ability to work well in a team-oriented, fast-paced, event-driven environment.
• Possess valid food handling certificate if required by state and federal regulations.

Education, Qualifications and Experience:

• Professional training through a culinary education or working in a fast-paced fine dining restaurant/catering facility preferred but not required.
• High School diploma or equivalent