This list contains only the countries for which job offers have been published in the selected language (e.g., in the French version, only job offers written in French are displayed, and in the English version, only those in English).
ASM Global, the leader in privately managed public assembly facilities, has an excellent and immediate opening for a Part Time Kitchen Line Prep/Cook at the Pensacola Bay Center. This is a hands-on position responsible for the production of hot and cold foods and performing the duties listed below, under the direction of the Executive Chef, Executive Sous Chef and/or Lead Line Cook.
Job Responsibility:
Assist in the preparation of cut vegetables, baked goods, and cold sauces
Able to follow recipes and perform basic math to calculate production demands
Follow approved recipes and production standards
Properly label and date food items for storage
Use cutlery and kitchen machinery in a safe manner
Minimize waste by following established production techniques
Ability to produce high quality food in a fast-paced environment
Strong knowledge of sanitary practices with the ability to gain and maintain a ServSafe Certification
Positive, customer service-oriented attitude at all times
Maintains proper grooming and dress code standards
Maintain a professional presentation, appearance, and work ethic
Demonstrate ability to work and communicate within a team environment
Understand and be capable of ensuring that all policies and procedures are followed
Perform other duties as required and/or assigned
Requirements:
Minimum of two years’ experience in food service as prep cook is highly preferred
Ability to communicate well, both written and orally
Ability to establish and maintain effective working relationships with varied groups and individuals
Able to manage multiple projects and meet tight deadlines
Ability to operate industry related equipment
Ability to work with limited supervision, prioritize and handle multiple projects simultaneously
Demonstrate knowledge of standard office practices, procedures, and industry terminology
Exhibit excellent organizational and communication skills
Maintain a professional presentation, appearance, and work ethic
Work effectively under pressure and/or stringent schedule to produce accurate results and meet deadlines
Foster working relationship with partners, clients, employees, exhibitors, and patrons during employment
Be detail oriented
Current ServSafe Certification
Possess any licenses, certificates or training required by local, state or national authorities for Culinary Department