Catering Cook

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Summary:

Catering cooks are responsible for carrying out all duties required to execute a catered rental in our Beer Hall and/or Investor’s Pub. 

Duties:

• Be prepared to work at designated start time
• Maintain a safe, clean and sanitary work area, kitchen and restaurant 
• Prepare ingredients (vegetables, meats etc.), marinades, sauces, seasonings, and side dishes as required per the BEO and Chef’s direction
• Cook dishes as required per BEO and Chef’s direction and prepare the food for service
• Assures that product meets quality standards
• Monitor and maintain inventory levels and rotate food to ensure freshness
• Opening and closing duties as required
• Clean kitchen after event including counters, dishes, flatware, and equipment
• Know and follow all laws, rules, regulations and company policies regarding proper food handling; this is a part of everybody’s job description.
• Work as a team with all coworkers
• Being a promotional spokesman for Saint Arnold; this is a part of everybody’s job description
• All other duties as assigned

• Must be comfortable working in a fast paced, high pressure environment
• Must understand weights, measures and conversions
• Know food safety and inventory concepts such as FIFO, time and temperature requirements and the hierarchy of food storage
• Prior kitchen experience or related degree/certification required
• Prior catering or banquet experience a plus
• Must be able be on feet for the duration of the shift
• Must be able to lift up to 50 lbs. 
• Food Handler’s Training required prior to start and must be maintained throughout tenure
• Ability to maintain patience with guests and coworkers in difficult situations
• Must be 18 years of age or older
• Ability to communicate in English (read and speak). 
• Must be able to work in a team environment
• Ability to think quickly and creatively to address unique quest needs