Job Information
The Wilmington Convention Center Part Time Cook in Wilmington, North Carolina
*[Position: [Cook *[Department: [Food and Beverage *[Reports To: [Executive Chef *[FLSA Status: [Part-Time/Hourly/Nonexempt
**[Summary [This position is responsible for the production of hot and cold food items for food service events, including banquets, buffets, and concessions, under the direction of the Executive Chef and within SAVOR guidelines to ensure that quality standards are achieved.
[Essential Duties and Responsibilities ]{arial",sans-serif"=""}]{arial",sans-serif"=""}]{arial",sans-serif"=""}]{arial",sans-serif"=""}]{arial",sans-serif"=""}]{arial",sans-serif"=""}]{arial",sans-serif"=""}]{arial",sans-serif"=""}]{arial",sans-serif"=""}]{arial",sans-serif"=""}]{arial",sans-serif"=""}**
- Food Service Production
- Follow and execute approved recipes, while strictly adhering to SAVOR guidelines and production standards.
- Measure ingredients and seasonings utilized during the preparation process.
- Wash, cut, and prepare fruits, vegetables, and salads.
- Prepare, bake, and decorate dessert food products.
- Prepare beef, poultry, and seafood proteins, ensuring the proper storage and handling of raw foods.
- Stir and monitor stocks, sauces, and dressings.
- Properly test food product temperatures.
- Other
- Maintain organized and sanitary workstation at all times, following ServSafe standards, as well as Board of Health regulations.
- Distribute and store clean pots, dishes, and utensils.
- Assist in the delivery of prepared foods to Server stations during scheduled events.
- Properly label and date food items for storage and retail concessions sales.
- Minimize waste by controlling overage and usage.
- Inform Executive Chef of any food product shortages or kitchen equipment malfunctions.
**[Supervisory Responsibilities [This position does not have supervisory responsibilities.
[Qualifications []{styl=""}]{arial",sans-serif"=""}]{arial",sans-serif;="" padding:0in"=""}]{arial",sans-serif;="" padding:0in"=""}**