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Prep Cook|Part-time| Cox Business Convention Center
2 months ago
Overview
Under the general supervision of the Executive Chef, the Prep Cook is responsible for preparing food and assisting in the preparation of items in the various kitchen operations throughout the facility. The Cook should understand the proper cooking and holding procedures to not sacrifice quality or freshness of product.
The Cook must maintain excellent attendance and be available to work events as scheduled per business need.
This role will pay an hourly wage of $10 to $13.00.
For PT roles: Benefits: 401(k) savings plan and 401(k) matching. OVG provides part-time, seasonal, and internship employees with one hour of accrued paid leave per 30 hours worked, up to 48 hours per year.
Applications are accepted on an ongoing basis
Responsibilities
- Responsible for providing high quality, fresh food products in a timely manner for delivery to guests.
- Operation of standard kitchen utensils and equipment in the concession stands in a prompt and efficient manner
- Prepares hot and cold foods following company recipes and portioning requirements.
- Participates as a team player with specific responsibilities as related to preparation, excellent service and delivery of product.
- Responsible for reporting any maintenance required for kitchen equipment.
- Understand and follow guidelines set by OVG and the Health Department by maintaining sanitation, health and safety standards in work areas.
- Responsible for observing and testing foods to ensure proper cooking.
- Responsible for portioning, arranging and garnishing food plates for delivery to guests.
- Take pride as a cook, resolve issues, and assist co-workers as needed
- Must show demonstrated ability to meet the company standard for excellent attendance.
- Able to operate standard kitchen equipment.
- Ability to communicate with employees, co-workers, volunteers, management staff and guests in a clear, business-like and respectful manner which focuses on generating a positive, enthusiastic and cooperative work environment.
- Ability to perform assigned tasks with minimal supervision
- Ability to work well in a team-oriented, fast-paced, event-driven environment.
- Possess valid food handling certificate if required by state and federal regulations.
