NIGHT AND WEEKEND COOK

Cescaphe Events Group; Philadelphia (Philadelphia County); On-site; USD 21,000 - 26,000; Part time

Job summary

Cescaphe Events Group in Philadelphia, PA is seeking a Cook for part-time, on-site shifts at our commissary kitchen and during events. You will prepare and plate menu items, maintain kitchen cleanliness, and support event chefs to ensure timely service.

The role requires 1-2 years of kitchen experience, strong knife skills, ability to work evenings/weekends, and adherence to food safety standards. Prolonged standing and lifting up to 50 lbs are expected.

Qualifications

• 1-2 years of line cook or banquet cooking experience preferred.
• Strong knife skills and knowledge of culinary techniques, food safety, and kitchen operations.
• Ability to follow recipes, production schedules, and plating guides accurately.
• Comfortable working in fast-paced environments with shifting priorities.
• Ability to work evenings, weekends, and event schedules as required.
• Reliable transportation to commissary and event venues.
• Knowledge of food safety and sanitation standards.
• Ability to work effectively as part of a team in a fast-paced environment.

Responsibilities

• Prepare, portion, and cook menu items according to standardized recipes and event specifications.
• Execute day-of event food production on-site, ensuring dishes are served at the proper quality, temperature, and presentation.
• Complete daily prep work in the commissary kitchen, including chopping, marinating, batch cooking, and assembly.
• Set up and break down station equipment, supplies, and mise en place at both the commissary and event venues.
• Maintain cleanliness and organization of all kitchen work areas, equipment, and storage spaces.
• Adhere to food safety and sanitation guidelines, including proper labeling, storage, and rotation.
• Assist with loading/unloading event equipment, food, and supplies for transport to venues.
• Collaborate with culinary leadership and event chefs to meet event timelines and adjust as needed for service flow.
• Support special projects and menu tastings as assigned.
• Report equipment issues, shortages, or product quality concerns promptly.

Skills

Knife skills

Food safety

Follow recipes

Team player

Evening/weekend shifts

Education

High school diploma or equivalent

Job description

Job Details

Job Location: Philadelphia, PA 19130

Position Type: Part Time

Salary Range: $15.00 - $19.00 Hourly

POSITION SUMMARY

The Cook supports the culinary operations of our events company by preparing high-quality food in our commissary kitchen and executing dishes during on-site events at our venues. This role requires strong culinary skills, attention to detail, and the ability to work efficiently in a fast-paced, team-driven environment. The Cook ensures consistency, quality, and timely production for all events. Each team member is expected to assist when and where necessary to ensure flawless execution. Cooks will be expected to perform other duties as assigned to meet business needs.

ESSENTIAL DUTIES & RESPONSIBILITIES

• Prepare, portion, and cook menu items according to standardized recipes and event specifications.
• Execute day-of event food production on-site, ensuring dishes are served at the proper quality, temperature, and presentation.
• Complete daily prep work in the commissary kitchen, including chopping, marinating, batch cooking, and assembly.
• Set up and break down station equipment, supplies, and mise en place at both the commissary and event venues.
• Maintain cleanliness and organization of all kitchen work areas, equipment, and storage spaces.
• Adhere to food safety and sanitation guidelines, including proper labeling, storage, and rotation.
• Assist with loading/unloading event equipment, food, and supplies for transport to venues.
• Collaborate with culinary leadership and event chefs to meet event timelines and adjust as needed for service flow.
• Support special projects and menu tastings as assigned.
• Report equipment issues, shortages, or product quality concerns promptly.

This job description is not intended to cover or include all of the tasks, duties or responsibilities that the employee may be required to perform. Job duties and responsibilities can change at any time with or without notice.

ESSENTIAL KNOWLEDGE & SKILLS

Work Experience: 1-3 years of line cook or banquet cooking experience preferred; event or high-volume kitchen experience a plus.

• Strong knife skills and knowledge of culinary techniques, food safety, and kitchen operations.
• Ability to follow recipes, production schedules, and plating guides accurately.
• Comfortable working in fast-paced environments with shifting priorities.
• Ability to work evenings, weekends, and event schedules as required.
• Reliable transportation to commissary and event venues.
• Language: Ability to read and interpret documents such as recipes, safety rules, operating and maintenance instructions, and procedure manuals.
• Mathematical: Ability to add and subtract two-digit numbers and to multiply and divide with 10's and 100's. Ability to apply concepts such as fractions, percentages, ratios and proportions to practical situations.
• Reasoning: Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.
• Freedom from illegal use of drugs and freedom from use and effects of use of drugs and alcohol in the workplace.

PHYSICAL DEMANDS & WORKING ENVIRONMENT

(Frequency of mobility, lifting, climbing, standing, siting, reaching, speaking, vision, color vision, outdoors/indoors, noise level, fumes/odor, chemical exposure or any other environmental hazards)

• Prolonged periods of standing, climbing/balancing, stooping/bending.
• Ability to lift a maximum of 50 lbs.
• Ability to sustain long periods of loud noise and vibrations.
• Use of color vision and vision.
• Ability to work in an outdoor environment including exposure to varying weather conditions such as heat, cold, rain, or snow.

This role works between the commissary kitchen and multiple event venues. It requires physical activity, heat exposure, and extended periods of standing, as well as occasional travel between locations.

QualificationsRequired Education:

High school diploma or equivalent preferred.

Required Experience:

• Minimum of 1-2 years of experience as a cook in a professional kitchen environment.
• Experience in catering or event-based cooking is highly desirable.
• Proven track record of preparing high-quality meals in a timely manner.

Required Skills and Abilities:

• Strong knowledge of food safety and sanitation standards.
• Ability to follow recipes and instructions accurately.
• Proficient in various cooking techniques and methods.
• Excellent organizational skills and ability to manage multiple tasks simultaneously.
• Ability to work effectively as part of a team in a fast-paced environment.
• Strong communication skills to interact with team members and event staff.
• Flexibility to work varying shifts, including evenings and weekends.