Event Cook-NC

J  o  b    D  e  s  c  r  i  p  t  i  o  n

JOB INFORMATION

Title:

Event Cook

Title Description:

Event Cook-NC

FLSA Status:

Non-Exempt

Reports To:

Sup, Banquet Chef

Supervises:

Approved Date:

1/30/2024 3:29:11 PM

Date Last Edited:

11/7/2024 2:22:16 PM

Locations:

NC Mills River

Function:

Food and Beverage

Business Entity:

Mills River Food&Beverage

Cost Center:

F&B Kitchen

Employee Type:

Per Diem

Age Requirement:

18+

Employee Supervisory Classification:

POSITION SUMMARY

The Event Cook is a member of the Onsite Events team, which manages the food service for an array of events such as ticketed events, company sponsored events, conferences, banquets, fundraisers and all other private events. The Event Cook, reporting to either our Banquet Chef or a Sous Chef, will work closely with all other positions in the Back of the House operations to receive, prep, and organize food as well as wash and sanitize equipment, plates, utensils, and spaces in order to maintain proper BOH operations for the continuity of the guest experience.

The Event Cook operates grills, fryers, broilers, mixers, ovens, and other commercial kitchen cooking equipment to prep food according to provided recipes.

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Prepare raw and ready-to-eat foods, in accordance to standardized recipes approved only by Executive Chef or General Manager

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Safely use commercial kitchen equipment to prepare food for service

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Assist with the execution of all aspects of food service, including but not limited to setup and breakdown of event space and kitchen

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Ensure all equipment, tools, and working areas are safe, clean, well maintained, and in proper working condition

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Maintain prepped food levels as directed by the supervisor on duty

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Receive, organize, and rotate orders and food products throughout the week to ensure highest quality and freshness

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Actively participate in daily, weekly, monthly trainings and operational updates to ensure up-to-date knowledge

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Wash pots, pans, and cast-iron dishes via three compartment sink or commercial dishwasher

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Monitor and properly dispose of trash, recycling, and compost of the kitchen in their appropriate locations

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May be assigned additional work within the operation as needed

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Follow and enforce all local/state/federal laws and regulations pertaining to FDA and Health Code guidelines

0%

QUALIFICATIONS

6 months

Experience in commercial kitchen

X

and

6 months

Experience in a banquet kitchen operations

X

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A pattern of regular, prompt, dependable attendance required

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Ability to handle the pressures of coordinating a wide range of activities while still delivering superior product to the guests

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Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes

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Exceptional communication and the ability to work effectively as part of a team

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Strong knowledge of food product and cooking methods

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Basic knife and butchering skills

•

Strong attention to detail

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Basic computer literacy

ServSafe Food Certification

within 30 Days

X

Frequencies listed represent the percentage of time spent performing the task during a regularly scheduled shift

| Rarely 0-25% | Occasionally 26-50% | Frequently 51-75%  | Constantly 76-100% |

• Sitting - Rarely
• Walking - Frequently
• Standing - Constantly
• Bending (Waist) - Frequently
• Bending (Neck) - Frequently
• Lifting - Constantly (50)
• Carrying - Occasionally (50)
• Pushing - Occasionally (150)
• Pulling - Occasionally (150)
• Squatting - Occasionally
• Kneeling - Occasionally
• Twisting (Waist) - Occasionally
• Twisting (Neck) - Occasionally
• Grasping - Constantly
• Talking - Frequently
• Hearing - Frequently
• Repetitive Motion - Constantly

Frequencies listed represent the percentage of time spent performing the task during a regularly scheduled shift

| Rarely 0-25% | Occasionally 26-50% | Frequently 51-75%  | Constantly 76-100% |

• Indoors - Frequently
• Outdoors - Occasionally
• Humid - Rarely
• Exposure to fumes & airborne particles - Occasionally
• Exposure to extreme cold - Rarely
• Exposure to wet environments - Rarely
• Extreme changes in temperature - Rarely

The physical demands and work environment described here are representative of those that must be met and respectively encountered by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.