Location:

Rapid City Status:

Part-Time, Year-Round Job Summary:

The Culinary Associate is an entry point to the culinary pathway with the Monument team. The Culinary Associate supports the culinary operations by preparing ingredients, maintaining kitchen workstations, and ensuring food production runs smoothly during events. This role is essential to delivering high-quality food service in a fast-paced, high-volume environment. The Culinary Associate works closely with leads, concession staff, and event teams to uphold food safety standards and provide an exceptional guest experience

Essential Duties and Responsibilities:

Wash, peel, and cut fruits and vegetables using manual tools (no power-driven equipment). Portion cold foods (salads, fruit cups, desserts, etc.). Assemble simple ingredients such as sandwiches, wraps, or boxed meals. Measure, organize, and stage ingredients according to prep lists. Stock stations with utensils, disposables, and non-hazardous food items. Assist with receiving and storing deliveries (no heavy lifting beyond 30lbs). Label, date, and store food following established safety guidelines. Assist Cooks by restocking cold ingredients and supplies during service. Maintain organized workstations with necessary tools, ingredients, and supplies. Assist culinary staff, leads, and chefs with basic cooking tasks, batch preparation, and event-driven food production. Follow all sanitation, hygiene, and food-handling standards, including proper storage and labeling. Maintain a clean and organized kitchen, including dishwashing, surface sanitation, and waste disposal.

Assist with concession and banquet food preparation/assembly during high-volume events.

Qualifications:

16 yrs of age or older required. No experience or training required. Ability to work efficiently in a fast-paced, team-oriented environment. Ability to stand for extended periods of time. Strong communication and time management skills. Availability to work evenings, weekends, and holidays as needed during events.

Consistent attendance, punctuality, and ability to adapt to changing event needs.

Work Environment:

Work is primarily performed in commercial kitchens and concession areas with regular exposure to heat, steam, and cooking equipment. Requires standing and moving for extended periods, including frequent bending, squatting, reaching, and lifting. Occasional exposure to loud noise, crowds, and fast-paced event activity depending on the venue schedule. Must be able to consistently lift and carry up to 30 lbs and perform repetitive motions associated with food preparation and equipment operation. No use of hazardous or power-driven equipment.