Description

The Event Cook is responsible for fabricating off-premise production of foods according to service

guidelines. This responsibility includes maintaining proper storage and sanitation procedures with

regard to cooking, holding, and serving food. This position will work closely with Event Chef to

coordinate timing, special orders and plate-up specifications. All actions are geared toward achieving

total guest satisfaction.

Essential Functions:

• Set-up and organize kitchen and supplies for the most efficient production of food as delegated by Event Chef.
• Remain focused during pre-shift meeting as Chef will communicate details related to food (presentation, flavor profile and timing).
• Practice proper safe food handling procedures.
• Break down and clean kitchen after events, maintaining Blue Plate standards of sanitation and cleanliness.
• Sign-in at scheduled arrival time and out at scheduled departure time.
• Report to work in proper uniform as outlined in the Back of the House Dress Code Policy.
• Perform other relevant tasks as required by management.

Requirements

Education and Experience: The requirements listed below are representative of the knowledge, skill,

and/or ability required.

• High school diploma required. Culinary Arts degree or advanced culinary certification is preferred.
• Prior restaurant, kitchen, or catering experience is required.
• Completion of City of Chicago Department of Public Health Certified Food Service Manager certification preferred, or ability to complete the certification within 90 days after date of hire.

Essential Qualifications: To perform this job successfully, an individual must be able to perform each

essential duty satisfactory. The requirements listed below are representative of the knowledge, skill,

and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities

to perform the essential functions.:

• Ability to take direction and execute appropriately.
• Excellent organization skills with a strong attention to detail.
• Impeccable service standards.
• Basic food knowledge.

Language Skills:

• Ability to read, write and speak English proficiently. Bilingual skills preferred.

Physical Demands: The physical demands describe here are representative of those that must be met by

an employee to successfully perform the essential functions of this job. Reasonable accommodations

may be made to enable individuals with disabilities to perform the essential function.:

• While performing the duties of this job, the employee is regularly required to talk, hear, taste and smell.
• The employee is frequently required to stand, walk, sit, use hands to feel; reach with hand and arms, and stoop, kneel or crouch for 6 to 8 hours at a time.
• Regularly required to lift and/or move up to 60 lbs.
• Specific vision requirements include the ability to see at close range, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.

Work Environment: The work environment characteristics described here are representative of those an

employee encounters while performing the essential functions of this job. Reasonable accommodations

may be made to enable individuals with disabilities to perform the essential functions.:

• May work in extreme heat and cold (non-weather and weather).
• May work in wet conditions (non-weather and weather).
• Noise level is low to moderate.
• May work near toxic/caustic chemical and with fumes or airborne particles.
• Will work near moving or mechanical parts.

Blue Plate Catering is an Equal Employment Opportunity employer. Candidates are considered for

employment with Blue Plate Catering without regard to their race, color, religion, national origin, age,

sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military

status, protected veteran status or other classification protected by applicable federal, state or local law.