Company: Oklahoma State Fair, Inc.

Position Title: Banquet Prep Cook

Department:Impact Catering

Reports To:  Executive Chef / Sous Chef / Kitchen Supervisor / Lead Cook

Job Type: Part-Time 

Pay Range:  $11-$13/hr (dependent upon experience)

Job Responsibilities and Requirements

• Coordinate food orders to support timely and efficient delivery.
• Ensure proper food safety and sanitation standards to ensure guest safety.
• Prepare food of consistent quality following recipes, production, and portion standards.
• Prepare foods in advance when necessary, making sure not to over prepare estimate needs.
• Date all food containers and rotate as standards and food safety dictates.
• Return all food items not used on the next shift to designated storage areas, being sure to cover and date all foods.
• Assist in setting up plated meals and buffets events.
• Maintain cleanliness of work areas utilizing proper organization and sanitation techniques and health and safety procedures to meet set standard.
• Respond to guests' needs promptly.
• Operate large-volume cooking equipment such as grills, fryers and ovens.
• Prepare certain food items in advance and have them ready for final assembly.
• Maintain proper food temperatures.
• Learn and use proper sanitation techniques.
• Ensure work areas and surfaces remain clean and organized throughout shift, food product is properly stored and utensils are kept clean.
• Judge proper food portions for assembling orders according to posted specifications and portion controls for the Impact Catering Standards.
• Ensure presentation, food portion control and quality are consistently maintained.
• Assist in other food and beverage departments as needed.
• Other duties as assigned.

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.
• Speak, read and write in English.

Additional Job Requirements

• High School Diploma or equivalent preferred.
• Valid liquor license/alcohol service permit and/or food handling certificate if required by state and federal regulations.
• Experience as a line cook in a fast-paced kitchen or concession stand setting preferred.
• Knowledge and utilization of food service equipment and safe food handling/preparation/serving skills.
• Two years as cook in a large-scale cooking operation preferred.

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.
• 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.
• Possible job hazards include, but are not limited to slips, trips, falls, burns, cuts and strains.

Benefits & Perks