Production Cook — Banquet & Event Kitchen

Puff 'N Stuff Catering; Tampa (FL); On-site; USD 18,000 - 26,000; Full time

Job summary

Puff ‘n Stuff is seeking an energetic Production Cook to help us deliver exceptional catering experiences. This entry-level role supports our onsite kitchen for events of all sizes, emphasizing speed, accuracy, and teamwork.

Shifts run roughly 5 am to 4 pm, with varied menus and event requirements. Responsibilities include prepping hors d'oeuvres, cold sauces, salads, desserts, and maintaining spotless work areas in accordance with health regulations.

Qualifications

• Experience in a Banquet/Catering Kitchen.
• Able to picture what the finished product will look like.
• Communicate clearly and effectively.
• Able to stand for entire shift and move around the work area freely.
• Must be able to lift and carry, push, or pull up to 50 pounds.
• Serve Safe or comparable food certification preferred

Responsibilities

• Prepare reception hors d'ouerves, buffet and plated menu items
• Wash, peel, cut, and seed vegetables and fruits
• Clean, cut, and grind meats, poultry, and seafood
• Prepare cold sauces, dressings, salads, and desserts
• Ensure that all prepared food items leave kitchen in peak condition.
• Keep all work areas clean, including all counter tops, utensils, equipment, garbage, and refrigeration by state, county, and company health regulations.
• Operate general kitchen equipment including but not limited to, ovens, grills, fryers, flattops, braisers, steamers, slicers, immersion blenders, traditional blenders, robot coupes, etc.
• Production Cook Qualifications:

Skills

Banquet/Catering kitchen experience

Clear communication

Visualize finished product

Stamina

Lifting up to 50 lbs

ServSafe certification preferred

Job description

Puff ‘n Stuff is seeking an energetic Production Cook to help us deliver exceptional catering experiences. This entry-level role supports our onsite kitchen for events of all sizes, emphasizing speed, accuracy, and teamwork.

Shifts run roughly 5 am to 4 pm, with varied menus and event requirements. Responsibilities include prepping hors d'oeuvres, cold sauces, salads, desserts, and maintaining spotless work areas in accordance with health regulations.