What are the responsibilities and job description for the Per Diem Event Cook- Canton position at Trillium?
Per Diem Event Cook
Position Summary :
Trillium is seeking a dedicated Per Diem Event Cook to join our team! This on-call position involves assisting primarily with event menu execution, food preparation, and line cooking as needed. You will be responsible for preparing, cooking, and garnishing various foods efficiently, adhering to established standards in all aspects.
Job Duties & Responsibilities
Food Production
Maintain food quality and nutritional standards
Perform technical culinary food production, portion control, and service standards
Follow production schedule as directed by the PDR Supervisor or Manager on Duty
Food preparation of meats / poultry / game / fish, vegetables, and fruits following Trillium recipes and standards
Lift and move equipment to and from workstations, stove, and refrigerators
Stock and maintain sufficient levels of food products at workstations to ensure a smooth service
Follows proper plate presentation and garnish setup for all dishes as directed by the PDR Supervisor, BOH Manager or other Manager on Duty.
Food Safety
Maintain food storage and handling procedures.
Keep workstations and equipment clean and sanitary.
Maintain proper cooking temperatures, product cooling, and labeling.
Properly store, rotate, and manage all food products in accordance with local, state, federal, and company guidelines and procedures.
Additional duties may be assigned as necessary.
Desired Qualifications & Abilities
Qualifications & Experience
Passion for the culinary world and a drive to learn & succeed
Previous event or prep line cook experience in a hotel, private dining or catering company preferred
1 year culinary training and experience or equivalent combination of education and experience preferred
Minimum 18 years of age
Knowledge, Skills & Abilities
Excellent understanding of various cooking methods, ingredients, equipment and procedures
Excellent knowledge of food preparation and modern dining cooking
Must be able to perform in a fast-paced kitchen environment
Ability to read and comprehend recipes, simple instructions, short correspondence, and memos
Ability to deal with problems involving a few concrete variables in standardized situations
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