NIGHT AND WEEKEND COOK

ESSENTIAL DUTIES & RESPONSIBILITIES

• Prepare, portion, and cook menu items according to standardized recipes and event specifications.
• Execute day-of event food production on-site, ensuring dishes are served at the proper quality, temperature, and presentation.
• Complete daily prep work in the commissary kitchen, including chopping, marinating, batch cooking, and assembly.
• Set up and break down station equipment, supplies, and mise en place at both the commissary and event venues.
• Maintain cleanliness and organization of all kitchen work areas, equipment, and storage spaces.
• Adhere to food safety and sanitation guidelines, including proper labeling, storage, and rotation.
• Assist with loading/unloading event equipment, food, and supplies for transport to venues.
• Collaborate with culinary leadership and event chefs to meet event timelines and adjust as needed for service flow.
• Support special projects and menu tastings as assigned.
• Report equipment issues, shortages, or product quality concerns promptly.

This job description is not intended to cover or include all of the tasks, duties or responsibilities that the employee may be required to perform. Job duties and responsibilities can change at any time with or without notice.

ESSENTIAL KNOWLEDGE & SKILLS

Work Experience: 1–3 years of line cook or banquet cooking experience preferred; event or high-volume kitchen experience a plus.

• Strong knife skills and knowledge of culinary techniques, food safety, and kitchen operations.
• Ability to follow recipes, production schedules, and plating guides accurately.
• Comfortable working in fast-paced environments with shifting priorities.
• Ability to work evenings, weekends, and event schedules as required.
• Reliable transportation to commissary and event venues.

Language: Ability to read and interpret documents such as recipes, safety rules, operating and maintenance instructions, and procedure manuals.

Mathematical: Ability to add and subtract two-digit numbers and to multiply and divide with 10's and 100's. Ability to apply concepts such as fractions, percentages, ratios and proportions to practical situations.

Reasoning: Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.

Freedom from illegal use of drugs and freedom from use and effects of use of drugs and alcohol in the workplace.

PHYSICAL DEMANDS & WORKING ENVIRONMENT

(Frequency of mobility, lifting, climbing, standing, siting, reaching, speaking, vision, color vision, outdoors/indoors, noise level, fumes/odor, chemical exposure or any other environmental hazards)

• Prolonged periods of standing, climbing/balancing, stooping/bending.
• Ability to lift a maximum of 50 lbs.
• Ability to sustain long periods of loud noise and vibrations
• Use of color vision and vision.
• Ability to work in an outdoor environment including exposure to varying weather conditions such as heat, cold, rain, or snow.

This role works between the commissary kitchen and multiple event venues. It requires physical activity, heat exposure, and extended periods of standing, as well as occasional travel between locations.