Part Time Events Line Cook, Ford House

Part Time Events Line Cook, Ford House Continental Services - 3.4 Grosse Pointe, MI Job Details Part-time $19 - $23 an hour 18 hours ago Qualifications Buffet service Kitchen health and safety standards Food service closing procedures Recipe adherence Event breakdown Received goods storage Maintaining an organized workspace Stock rotation management Food service opening procedures Personal protective equipment (PPE) use Packing ServSafe Labeling Contamination control Manual packaging Banquet breakdown FIFO Food safety sanitizing procedures Production in-process inspection Commercial kitchen cleaning Plating Event cleanup Organizational skills Knife skills Event setup Quality control communication Food quality control testing Mise en place Entry level Time/Temperature control for safety (TCS) Full Job Description Description The Events Cook is a hands-on culinary team member responsible for supporting the execution of high-quality catered events at Ford House. This role helps protect the guest experience through consistent preparation, organized station set-up, timely production, and clean, accurate presentation that reflects Ford House and Continental expectations. Working closely with the Sous Chef, Executive Chef, and event culinary team, the Events Cook supports both prep and event service by following recipes and production lists, maintaining proper mise en place, executing assigned menu items, and communicating clearly during set-up, service, replenishment, and breakdown. Beyond daily cooking and event execution, the Events Cook strengthens kitchen systems by maintaining clean work areas, supporting proper labeling/dating and FIFO rotation, following food safety standards, and helping reset the kitchen and event spaces for the next shift. This position requires flexibility, professionalism, and a team-first mindset, with the ability to work efficiently in both prep kitchen and live event environments while consistently delivering food with pride, urgency, and attention to detail. Key Responsibilities Event Preparation & Culinary Execution Execute assigned prep lists, production tasks, and event menu items according to recipes, specs, and chef direction. Prepare food for plated, buffet, station, reception, and special event service with consistency and attention to detail. Maintain complete mise en place, backups, and organized station set-up before event service begins. Support packing, transport, set-up, replenishment, and breakdown needs for on-site events as assigned. Quality Control & Guest Experience Taste and verify seasoning, doneness, temperature, portioning, and presentation before and during service. Follow plating guides, buffet standards, and event timelines to ensure food is served accurately and on schedule. Communicate early when items are running low, timing changes occur, or quality concerns need chef attention. Maintain composure, urgency, and professionalism in high-volume event environments. Teamwork, Communication & Event Support Work collaboratively with culinary, service, stewarding, and event leadership teams to support smooth event execution. Take direction from chefs and event leads, ask clarifying questions, and communicate needs clearly and respectfully. Assist with receiving, organizing, and storing product for events while protecting quality and minimizing waste. Support other cooks and team members as needed to keep prep, service, and clean-up on pace. Food Safety, Sanitation & Compliance Maintain food safety standards including cross-contamination control, allergen awareness, and safe temperature practices. Use proper labeling, dating, storage, cooling, reheating, and FIFO rotation procedures at all times. Keep workstations, equipment, transport items, and event service areas clean, organized, and inspection-ready. Follow chemical, PPE, sanitation, and closing/reset routines so the next shift and next event are set up for success. Skills, Knowledge & Expertise 1+ year of professional kitchen experience; catering, banquet, restaurant, or high-volume prep experience preferred. Strong culinary fundamentals including knife skills, organization, timing, cleanliness, and basic quality control. Ability to follow recipes, production lists, plating standards, and chef direction with consistency. Food safety knowledge; ServSafe preferred (or willingness to obtain within 90 days if required). Ability to stand for extended periods, lift and carry event/kitchen items as required, and work in a fast-paced environment. Flexible availability including nights, weekends, and holidays as required by event volume. #IND102 #LI-AB1 #ZCRS About Continental Services