Cook Seasonal Event Cook

Position Purpose

The Seasonal Event Cook 1 position is responsible for overseeing and executing the preparation and cooking of food for special events. This role ensures high quality, timely, and efficient food production while maintaining safety and sanitation standards. The Seasonal Event Cook 1 coordinates with the culinary team to manage workflow, assist in training other seasonal staff, and deliver exceptional dining experiences that meet the organization’s standards and guest expectations.

• Consistent High-Quality Food Production:
  Deliver exceptional food quality that enhances guest satisfaction and reinforces the organizations reputation.
• Efficient Event Food Service Operations:
  Optimize kitchen workflow and resource management to ensure timely food preparation, reducing wait times and increasing event throughput.
• Compliance with Health and Safety Standards:
  Ensure all food handling and preparations comply with regulatory and internal standards, reducing the risk of violations or foodborne illness.

• Lead Food Preparations and Cooking Activities
• Supervise and Coordinate Kitchen Staff
• Ensure Food Safety and Sanitation Compliance
• Manage Kitchen Workflow and Timing
• Promote a Safe and Respectful Work Environment

• Fast-paced environment with a focus on timely, correct results.
• Technical, intellectual focus. Great deal of attention devoted to getting results that are timely and accurate. Demanding, critical and exacting with close follow-up and limited delegation. Reserved and confident when supported by detailed information.
• Decisions are made based on careful understanding of all available information; detailed technical knowledge; expertise and serious considerations for all sides of the issue/problem.
• Reserved communication: ‘strictly business’ communicates accurate information and provides all sides of the issue.
• Needs opportunities to use/demonstrate ‘know how’ and expertise in finding creative solutions to problems, with relative freedom from organizational involvements.
• Delegation is usually given to those who have proven to be highly dependable and precise.
• Leadership style likely involves high expectations for subordinates and a high degree of review following each task.

• Leadership:
  Ability to lead and motivate a team of cooks, setting clear expectations, providing guidance, and leading by example.
• Communication:
  Strong communication skills to effectively delegate tasks, provide feedback, and coordinate with other kitchen staff members.
• Organization:
  Skill in organizing workflow, prioritizing tasks, and managing resources to ensure efficient operation of the culinary team.
• Time Management:
  Ability to manage time effectively to meet deadlines and maintain a steady pace of culinary operations.
• Problem-Solving:
  Capacity to identify and address issues or challenges that arise during event operations, such as equipment malfunctions or staffing shortages.

• Education:
  
  High School diploma or equivalent and on the job training.
• Experience:
  
  5 years cooking experience and 2 years hospitality management experience.

• Ability to lift and carry:
  Cooks may need to lift heavy trays, pots, and pans, so they should be able to lift and carry items safely.
• Standing for long periods:
  Cooking often involves standing for extended periods, so candidates should be comfortable with this requirement.
• Manual dexterity:
  Cooking requires good hand-eye coordination and manual dexterity to handle knives, kitchen equipment, and other items efficiently.
• Endurance:
  Cooking can be physically demanding, so candidates should have the endurance to maintain a steady pace throughout their shift.
• Ability to work in a fast-paced environment:
  In busy kitchens, cooks must keep up with the flow of prep and service, so they should be able to work efficiently under pressure.
• Tolerance for heat and humidity:
  Kitchen areas can be hot and humid, so candidates should be able to tolerate these conditions.
• Attention to detail:
  Cooks need to ensure that attention is being paid to every aspect of the recipe and execution process.
• Good communication skills:
  While not strictly physical, being able to communicate effectively with other kitchen staff is important for coordinating tasks and maintaining a smooth workflow.
• Ability to follow safety protocols:
  Cooks should adhere to safety protocols and guidelines to prevent accidents and injuries in the kitchen.