BBQ Prep Cook/Carver - Impact Catering, OKC Fairgrounds

Company:                  Oklahoma State Fair, Inc.

Position Title:            BBQ Prep Cook / Carver

Department:              Impact Catering

Reports To:               Executive Chef and Restaurant Manager

Supervises:              N/A

Classification:          Part-Time, Hourly

Pay Range:               $13-$15/hr (dependent upon experience)

Job Responsibilities

• Slice portions from meats to obtain maximum number of portions using carving knives.
• Gracefully carve proteins and provide plating service for all guests.
• Serve as ambassador of the restaurant providing positive guest experience with professionalism.
• Keep tools, cutlery, machines and cooking equipment in good working order.
• During business hours, perform duties in full view of guests.
• Continually clean carving station and keep floor grease-free.
• Work efficiently and accurately to expedite food orders.
• Contribute to meeting unit food cost goals through portion and waste control.
• Prepare food of consistent quality following recipes and production and portion standards.
• Handle most of the prep for all ingredients going into dishes during service.
• Assume duties of co-workers during off-peak hours when staff is reduced.
• Assist in other departments as needed.
• Other duties as assigned.

Additional Job Requirements

• At least two (2) years of previous experience as a Carver in a high-end establishment is required.
• Ability to read scales.
• Above average knife skills.
• Must possess current Local/State Food Handler’s Training Certifications, as required.
• Must be well-versed in a variety of food products and techniques.
• Ability to work with little supervision.
• Demonstrate safe work habits, particularly in relation to knife handling.
• Experience in the operation of all cooking and preparation equipment according to manufacturer’s directions.
• Knowledge of approved food handling and sanitation procedures.
• Knowledge of quality control procedures, weighing procedures, inventory maintenance and portion control guidelines for all protein cuts.
• High School Diploma preferred. Some college or culinary education is beneficial.

General Requirements

• Utilize task prioritization and effective time management skills to meet frequent and competing deadlines in a high-volume, high-stress environment.
• Perform detailed work in a team-oriented, fast-paced, event-driven environment handling multiple tasks with flexibility in a calm, professional manner.
• Effectively communicate with others in a clear, business-like, respectful and personable manner focused on generating a positive, enthusiastic and cooperative environment.
• Maintain high standards of appearance and grooming (i.e., clean, wrinkle free clothing, proper uniform/attire, close attention to personal hygiene).
• Meet the company standard for excellent attendance, job reliability, diligence and dedication.
• Possess a valid driver’s license and a clean driving record (as required based on position).
• Speak, read and write in English.

Physical Requirements and Working Conditions

• Extended hours, nights and weekends may be required during peak periods.
• Frequent or continual movement from place to place with normal physical mobility, covering long distances with ease, managing assigned tasks throughout various indoor and outdoor locations within and around the property and in potentially inclement/severe weather conditions.
• Ability to push and control the substantial weight of a fully loaded cart through dining rooms.
• Regularly lift, carry and put away items weighing up to 50 lbs. and occasionally lift and carry heavier items and/or assist others in lifting heavier objects, as job demands.
• Walk and/or stand for extended periods in addition to other prolonged physical exertions including seeing, hearing, reaching, grasping, lifting, pushing, pulling, squatting, crouching, stooping, bending, kneeling, climbing and working in awkward positions and tight areas may be required.

Benefits