OPENING PREP COOK | CAMERON MITCHELL PREMIER EVENTS

Theguildhousecolumbus; Columbus (OH); On-site; USD 22,730 - 32,373; Part time

Job summary

Theguildhousecolumbus is seeking a dedicated Opening Prep Cook for their Premier Events team in Columbus, Ohio. This part-time role involves opening the kitchen, managing product reception, and executing large batch production while ensuring all catering needs are met efficiently.

Ideal candidates will bring 3-5 years of culinary experience and possess strong teamwork and communication skills. Starting pay is $20/hour, with early morning shifts. Join a team passionate about cooking and hospitality!

Qualifications

• 3–5 years of professional culinary-related experience and/or training.
• Ability to read and understand simple instructions and menus.
• Basic mathematics understanding.

Responsibilities

• Ensure compliance with portion sizes and recipes.
• Maintain cleanliness and uniform at all times.
• Manage food receiving and storage according to specifications.
• Apply proper food safety techniques during preparation.
• Display punctuality and dependability.

Skills

Hospitality

Teamwork

Technical Skills

Problem Solving

Interpersonal Skills

Oral Communication

Written Communication

Cost Consciousness

Professionalism

Dependability

Education

High school diploma or GED

Tools

Basic POS system

Job description

Open Position: Opening Prep Cook – Cameron Mitchell Premier Events

Job Category: Catering | Requisition Number: OPENI006190 | Part-Time | On-Site

Our Premier Events team seeks a dedicated heart of house associate with a passion for cooking and genuine hospitality to add to our team. The Opening Prep Cook plays a key role in daily kitchen operation by opening the kitchen, managing receiving of product, and executing large batch production. They also serve as a saucier, preparing sauces, dips, dressings, and stocks. The position ensures the catering team has the ingredients, prep, and organization needed to execute events efficiently and on time. Early mornings are required (example: 6 am start time) and possibility of evening events. Starting pay is $20/hour, depending on experience.

Essential Responsibilities

• Comply with all portion sizes, recipes, quality standards, department rules, policies, and procedures.
• Maintain proper cleanliness and uniform at all times.
• Receive all food and supplies per order and store specifications.
• Assist management and other associates with additional duties when needed.
• Apply proper food safety techniques in handling and preparation.
• Maintain a sanitary work station.
• Display punctuality and dependability.
• Know emergency procedures for the building.

Competencies

• Hospitality – Respond quickly to guest needs, meet commitments, provide genuine hospitality.
• Teamwork – Give and welcome feedback, build a positive team spirit, put team success above personal interests.
• Technical Skills – Participate in training, continuously build knowledge, share expertise.
• Problem Solving – Identify and resolve guest situations promptly.
• Interpersonal Skills – Manage emotions, accept others’ ideas, resolve conflict.
• Oral Communication – Speak clearly, listen, respond well to questions, participate in meetings.
• Written Communication – Demonstrate competencies for portion control and recipes.
• Restaurant Support – Support goals and values, maintain cleanliness, continually build knowledge.
• Quality Management – Seek improvements, demonstrate accuracy, monitor work for quality, apply feedback.
• Cost Consciousness – Contribute to profits, conserve resources.
• Diversity and Ethics – Respect cultural differences, foster a harassment‑free environment, act ethically.
• Organizational Support – Follow policies, support CMR goals.
• Judgment – Make decisions, involve appropriate people, prioritize.
• Professionalism – Remain calm under pressure, respect others, follow commitments.
• Quantity/Productivity – Meet productivity standards, complete work timely, increase productivity.
• Safety and Security – Observe and teach safety, report unsafe conditions.
• Attendance and Punctuality – Consistently on time, fully uniformed.
• Dependability – Follow instructions, take responsibility, notify when unable to complete.
• Adaptability – Adapt to changes, manage delays or unexpected events.
• Planning/Organizing – Use time efficiently, keep workspace orderly, restock and organize stations.

Qualifications

• High school diploma or GED.
• 3–5 years of professional culinary‑related experience and/or training.
• Ability to read and understand simple instructions, menus, and memos.
• Ability to write simple correspondence.
• Understanding of common sense reasoning, basic mathematics.
• Computer skills – basic POS system usage.

Physical Requirements

• Lifting up to 50 lb., frequently.
• Mobility: hand and arm use, frequently.
• Climbing occasionally.
• Regularly working indoors.
• Comfortable in heat and cold environments.
• Moderate hearing; moderate vision.

Desired/Preferred

• 1–3 years of experience.
• Team player, detail‑oriented, dedicated, self‑starter, growth‑oriented, flexible.

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.