OPENING PREP COOK | CAMERON MITCHELL PREMIER EVENTS

Cameron Mitchell Restaurants; Columbus (OH); Sur place; USD 22 730 - 32 373; Temps partiel

Résumé du poste

My Rusty Bucket in Columbus, Ohio, is seeking an Open Prep Cook. This part-time position involves essential kitchen duties, early starting times, and a focus on food safety and quality. Ideal candidates should have a high school diploma or GED and 3-5 years of relevant culinary experience.

The role starts at $20/hour based on experience and includes responsibilities like kitchen management and ingredient preparation.

Qualifications

• High school diploma or GED required.
• 3-5 years of professional culinary experience.
• Ability to read and comprehend instructions.

Responsabilités

• Manage receiving of products and execute large batch production.
• Ensure catering team has necessary ingredients.
• Comply with food safety techniques.

Connaissances

Culinary skills

Time management

Teamwork

Food safety

Formation

High school diploma or GED

3-5 years of culinary experience

Description du poste

OPENING PREP COOK | CAMERON MITCHELL PREMIER EVENTS

Job Category: Catering
Requisition Number: OPENI006190
Job Type: Part-Time, On-site
Location: Showing 1 location

Description

Our Premier Events team is looking for a dedicated heart of house associate with a passion for cooking and genuine hospitality to add to our team! The Opening Prep Cook position plays a key role in daily kitchen operation by opening the kitchen, managing receiving of product, and executing large batch production. In addition, the opening prep cooks play a key role as saucier, providing sauces, dips, dressing, and stocks. This position ensures the catering team has the ingredients, prep, and organization needed to execute events efficiently and on time. Early mornings are required (example: 6am start time) and possibility of evening events. Starting at $20/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 building.

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.
• 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 others 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 GED; and 3-5 years of professional culinary 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: Knowledge of, or experience with, point of sale systems.

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.