Events Cook

Essential Duties and Responsibilities Prepare food items by grilling, frying, broiling, or pantry preparation; ensure all plates are aesthetically appealing and meet customer specifications Maintain a clean, neat, and sanitized workstation Operate kitchen equipment including choppers, slicers, mixers, grinders, and other tools as needed Review and follow recipes and production documentation Ensure food is cooked to proper specifications and standards Stock and retrieve necessary food items and supplies Communicate effectively with customers and team members Assist coworkers to ensure efficient kitchen operations Prepare daily menu items Oversee and support other kitchen staff as needed Organize and prepare food for large groups and events Assist with food assembly and presentation Portion, arrange, and garnish food according to guest preferences Ensure freshness and quality of all food items Properly store food (covered, dated, and rotated daily using FIFO standards) Act as liaison with front-of-house staff to ensure proper service temperatures Maintain compliance with health regulations and departmental procedures Perform all other duties as assigned Requirements Must have a minimum of six (6) months of cooking experience Ability to lift up to 50 lbs High school diploma or equivalent required Basic food preparation and line experience preferred Knowledge of kitchen equipment, measurements, and food preparation techniques Knowledge of food storage, rotation (FIFO), and health regulations Ability to follow directions, recipes, and procedures Strong organizational skills Ability to use kitchen display/order systems (KDS) Flexibility to work varying shifts and schedules General Qualifications To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made where appropriate. Strong verbal and written communication skills Ability to work efficiently in a fast-paced, high-pressure environment Ability to follow company policies and procedures Strong teamwork and interpersonal skills Dependable attendance and punctuality Ability to maintain a professional demeanor Ability to multitask and prioritize assignments Language Skills Ability to read, understand, and follow instructions in written, oral, or diagram form Ability to respond to inquiries and resolve complaints effectively Mathematical Skills Ability to add, subtract, multiply, and divide using whole numbers, fractions, and decimals Knowledge of weights and measurements related to culinary operations Reasoning Ability Ability to apply common sense to carry out instructions and solve problems Ability to follow standard operating procedures and policies Strong problem-solving and decision-making skills Physical Demands Regularly required to stand and walk for long periods Frequent use of hands for handling, cooking, and operating equipment Ability to lift, carry, and push up to 50 lbs Occasional bending, kneeling, crouching, or climbing Requires close vision, distance vision, and depth perception Work Environment Fast-paced kitchen environment with close team collaboration Exposure to high noise levels on a daily basis May be exposed to heat, kitchen hazards, and tobacco smoke in designated areas Must be able to work varying schedules based on business needs Additional Expectations Employees are expected to contribute to a safe work environment by following safety guidelines, identifying potential hazards, and reporting concerns. Maintaining a professional image within the company and community is required. Reports directly to the Executive Chef. The Cook's primary role is to ensure the proper and safe preparation of restaurant food items, with the ability to adjust meals to accommodate guest allergies or special requests. This role is responsible for maintaining food quality that exceeds customer expectations and complying with all Health Department regulations and company procedures. The Cook also assists with additional duties as assigned by the Executive Chef.