Opening Prep Cook | Cameron Mitchell Premier Events

Cameron Mitchell Restaurants; Columbus (OH); On-site; USD 25,000 - 30,000; Full time

Job summary

Cameron Mitchell Restaurants seeks a dedicated Prep Cook for Premier Events in Columbus, OH. The role opens the kitchen, manages receiving, and executes large batch production to support events. You will also act as saucier, preparing sauces, dips, dressings, and stocks to ensure timely service. Early mornings (as early as 6am) are required with potential evening events.

Starting at $20/hour depending on experience, with opportunities to grow within a renowned hospitality group.

Qualifications

• High school diploma or GED; 3–5 years of professional culinary experience or equivalent.
• Ability to read, write simple correspondence and follow menu descriptions.
• Basic math skills: add, subtract, multiply and divide.
• Experience with point of sale systems or willingness to learn.

Responsibilities

• Open the kitchen and manage receiving of product.
• Execute large batch production for events.
• Provide sauces, dips, dressings, and stocks as saucier.
• Ensure events run smoothly and on time.
• Maintain cleanliness and proper sanitation.

Skills

Culinary experience

Education

High school diploma or GED

Job description

Summary:

• 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 building.

Summary:

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:

• 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 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, treate 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.

Skill or Ability

Description

Education and/or Experience

High school diploma or general education degree (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

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. Moderate