Event Culinary Specialist

2 weeks ago


Charleston, West Virginia, United States Patrick Properties Events LLC Full time
Job Overview

Position Summary:

The Event Culinary Specialist operates under the guidance of the Culinary Director and Executive Chef. This role involves preparing, assembling, and managing ingredients and essential menu components in accordance with the culinary standards of Patrick Properties Events LLC. The individual will oversee their designated station in the kitchen and at events, ensuring all necessary supplies are set up and stocked, while consistently delivering high-quality products and warm, professional service that reflects the company's values.

Key Responsibilities:

  • Prepare a diverse range of cooking ingredients by washing, chopping vegetables, breaking down proteins, and reducing sauces, adhering to established specifications.
  • Utilize various cooking techniques with a focus on knife skills and the full range of kitchen equipment.
  • Follow the preparation list provided by chefs to organize tasks; maintain adequate food product levels to ensure seamless service, restocking as needed and requesting additional supplies when necessary.
  • Ensure ingredient freshness and quality by properly labeling and storing all items for easy access; manage inventory rotation in compliance with local, state, federal, and company regulations.
  • Measure seasonings and portion ingredients according to standardized recipes before preparation.
  • Maintain cleanliness and organization of the workstation and equipment by washing dishes, sanitizing surfaces, and disposing of waste, while diligently following safety and sanitation protocols; report any broken items or maintenance needs to the manager.
  • Perform additional food preparation and kitchen tasks as assigned by the Executive Chef or Sous Chef.

Required Skills:

  • Adhere to and enforce company policies, cooking methods, standard recipes, portion sizes, and quality criteria.
  • Prepare all products in accordance with food safety guidelines and follow relevant regulations regarding food preparation, storage, and safety.
  • Exhibit strong knowledge of professional kitchen equipment and cooking practices, including proper knife handling.
  • Demonstrate self-discipline, initiative, attention to detail, and leadership abilities while multitasking in a fast-paced environment; make quick and accurate decisions.
  • Possess excellent communication skills to convey information clearly and follow instructions accurately.
  • Maintain a professional demeanor with a neat and clean appearance.
  • Collaborate effectively with other departments, respecting the chain of command.
  • Be punctual for all scheduled shifts.
  • Fulfill essential job functions that require prolonged periods of standing and/or walking.
  • Have reliable transportation.
  • Be capable of lifting at least 50 lbs.
  • Possess a minimum of one year of proven experience as a line chef, restaurant cook, or prep cook.


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