Banquet Cook

COMPENSATION: Hourly $18/ hr Plus Gratuity

THE SPRINGS CATERING, Dallas market, is seeking more energetic individuals to work in a high-volume, catering operation with opportunity for growth. The success of the Banquet Chefs will hinge upon their dependable character, communication skills, and “hustler” attitude required for this position. This is a new and exciting opportunity for energetic individuals with 2-3 years of professional experience who can grow alongside our company's forecasted expansion. Our Kitchen is located at 2750 W Euless Blvd, Euless, TX, 76040; however, we execute all events at The Springs Venues around the Greater Dallas area: Denton, McKinney, White Sparrow, Waxahachie, Weatherford, Alvarado, Arlington, Rockwall, and Valley View. Traveling to and from these venues is a requirement for this position. Ideally, we are looking for individuals who are comfortable driving cargo vans for our transport to the venues as needed.

ESSENTIAL DUTIES AND RESPONSIBILITIES: (Including but not limited to)

• Heavy focus on BACK of house. Kitchen preparation and transport to Event locations.
• Work positively in a team environment, maintaining positivity and respect for all team members
• Assists in the preparation of regular and modified menus
• Follows standardized recipes, portioning, and presentation standards
• Maintains a clean and safe working environment in all storage and work areas
• Comply with federal, state, and local health and sanitation regulations and department sanitation procedures
• Upholds high standards of product and customer service for self & team members
• Maintains professional relationships with clients, associates & vendors
• Follows facility, department, and Company safety policies and procedures

PREFERRED QUALIFICATIONS AND SKILLS:

• Minimum 2-3 years of experience
• Back of House experience with front of house experience a plus!
• Customer Service and communication skills required
• Basic to intermediate knife skills are a must
• Punctual and dependable
• Time management skills
• Willingness to learn and ability to learn quickly in a fast-paced environment
• Ambitious and hard working
• Ability to prep and prepare large-format meals
• Experience or knowledge of transporting procedures is a plus

EDUCATION AND/OR EXPERIENCE:

• Minimum of 2-3 years of experience / 2-5 years a Plus
• Basic knife skills required.
• All necessary Training will be on-site

REPORTS TO: Managing Chef and Director of Event Operations

PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.

• While performing the duties of this job, the employee is regularly required to stand, walk, and use appendages to accomplish various tasks such as climbing, balancing, stooping, or kneeling.
• The employee must regularly lift and /or move up to 35 pounds and frequently lift and/or move up to 50 pounds.
• Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.

WORK ENVIRONMENT: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.

• While performing the duties of this job, the employee is occasionally exposed to outside weather conditions of extreme cold or extreme heat.
• The noise level in the work environment can occasionally exceed 50 DBA

Pay: $18.00 per hour

Benefits:

• Flexible schedule
• Food provided

Work Location: In person