Seasonal Cook at Double Edge Theatre

We are seeking a skilled and passionate Part-Time Cook to join our team during our Summer Production Season. The typical schedule would be up to 4-5 days a week and possibly up to 10 hours per shift. As a Production/Event Cook, you will be responsible for preparing and serving delicious meals for 50+ people according to our menu and culinary standards. Your culinary expertise and creativity will contribute to providing an exceptional dining experience for our company and guests. You will be responsible for accommodating a variety of dietary restrictions including but not limited to gluten free, vegetarian, vegan, nut free, low spice and more. The food systems director will have a full understanding of dietary needs for each meal. ServeSafe Allergen Awareness Training and Certification(s) are a plus.

Responsibilities:

Prepare and cook a variety of dishes following established and new recipes and menu guidelines.

Execute cooking techniques with precision, ensuring flavors, textures, and presentation meet our culinary standards.

Maintain a clean and organized workspace, following all sanitation and safety procedures.

Collaborate with the kitchen team to plan and execute menus for various events and projects.

Monitor food inventory and supplies, and communicate shortages to the appropriate team member.

Assist in the development of new menu items, considering dietary preferences and trends.

Uphold exceptional food quality by conducting regular taste tests and quality checks.

Adhere to portion control and presentation guidelines to ensure consistency in every dish.

Handle food storage, labeling, and rotation to prevent spoilage and maintain freshness.

Participate in team meetings to discuss project goals, menu changes, and operational improvements.

Adapt to dietary restrictions and special requests while maintaining the integrity of the dish.

Maintain a positive and collaborative attitude in a fast-paced kitchen environment.

Contribute to maintaining a positive customer experience by interacting professionally when needed.

Perform other kitchen-related tasks as required.

Qualifications:

Proven experience as a Cook, Line Cook, or relevant culinary position.

Solid understanding of various cooking methods, ingredients, equipment, and procedures.

Ability to follow recipes accurately and consistently while demonstrating creativity.

Knowledge of food safety and sanitation practices, including proper food handling and storage.

Strong organizational skills and the ability to manage multiple tasks effectively.

Excellent communication and teamwork abilities.

Flexibility to work on a project-based schedule, including evenings and weekends.

Culinary degree or relevant certification is a plus, but not required.

Ability to stand for extended periods and lift heavy pots or equipment when necessary.

Ability and experience preparing meals for 50+ people.

Benefits:

Competitive hourly pay between $15-$18 per hour, commensurate with experience and expertise.

Opportunity to showcase culinary skills and contribute to diverse projects.

Collaborative and supportive work environment.

Potential for growth and future project opportunities.