EVENT/PREP COOK | CAMERON MITCHELL PREMIER EVENTS
Theguildhousecolumbus, Columbus, OH, United States
EVENT/PREP COOK | CAMERON MITCHELL PREMIER EVENTS
Job Category:
Catering
Requisition Number:
EVENT005953
Posted:
March 9, 2026 |
Part-Time
Locations Showing 1 location
Description Our Premier Events team is looking for multiple heart of house associates with a passion for genuine hospitality and cooking to add to our team! It is the responsibility of our chefs and cooks to prepare a variety of hot and cold food items such as salad mix, sauces, side dishes, and appetizers. Portions, washes, peels, slices, and mixes vegetables, fruits, pastas, and other ingredients from entrees, appetizers, salads and garnishes. Carves and slices meats and cheeses. Measure and mix ingredients to make salad dressings, sauces, salads, and hot and cold food items following recipes. Position includes prep cook positions, event cook positions and combination positions for prep and event. Starting at $19/hour depending on experience.
Essential Responsibilities
Complies with all portion sizes, recipes, quality standards, department rules, policies and procedures.
Complies with standards of personal cleanliness and proper uniform at all times.
Complies with policies and procedures set in place to receive all food and supplies per order and store specifications.
Complies with management and other associates assisting with other duties, if needed.
Displays proper food safety techniques in handling and preparation. This includes proper personal hygiene, hand washing, gloves, knife skills, etc.
Maintains a sanitary work station.
Exhibits punctuality and dependability.
Knows emergency procedures for the restaurant.
Competencies
Hospitality:
Ability to respond quickly to guests needs, meets commitments, responds to requests for service and assistance, provide genuine hospitality.
Teamwork:
Gives and welcomes feedback, contributes to building a positive team spirit, puts success of team above own interests, supports everyone’s efforts to succeed, exhibits objectivity and openness to others views.
Technical Skills:
Participates in training and development opportunities, strives to continuously build knowledge and skills of the restaurant and company, shares expertise with others.
Problem Solving:
Identifies and resolves guest situations in a timely manner.
Guest Services:
Manages difficult or emotional guest situations (with guest satisfaction as a priority), responds promptly to guests needs, solicits guest feedback to improve services, responds to requests for service and assistance, meets commitments, provides genuine hospitality.
Interpersonal Skills:
Keeps emotions under control, remains open to others’ ideas, resolves conflict.
Oral Communication:
Speaks clearly and politely in positive or negative situations, listens and gets clarification, responds well to questions, participates in meetings.
Written Communication:
Demonstrates competencies for portion control and recipes.
Restaurant Support:
Supports goals and values, strives to continuously build knowledge and skills, maintain cleanliness of restaurant and workstation.
Quality Management:
Looks for ways to improve and promote quality, demonstrates accuracy and thoroughness, monitors own work to ensure quality, applies feedback to improve performance, works quickly, ensures the restaurant exhibits great food safety and sanitation issues.
Cost Consciousness:
Contributes to profits and revenues of the restaurant, conserves organizational resources.
Diversity and Ethics:
Shows respect and sensitivity for cultural differences, promotes a harassment free environment, keeps commitments, works ethically and with integrity, treats people with respect, inspires the trust of others, upholds organizational values.
Organizational Support:
Follows policies and procedures, supports CMR goals and values.
Judgment:
Displays willingness to make decisions, includes appropriate people in decision making process, demonstrates ability to prioritize.
Professionalism:
Reacts well under pressure, treats others with respect and consideration regardless of their status or position, approaches others in a tactful manner, follows through on commitments, is pleasant in demeanor, maintains confidentiality.
Quantity/Productivity:
Meets restaurant and productivity standards, completes work in a timely manner, strives to increase productivity, uses time efficiently.
Safety and Security:
Observes and teaches safety and security procedures, reports potentially unsafe conditions and uses equipment and materials properly.
Attendance and Punctuality:
Is consistently at work on time and in full uniform.
Dependability:
Follows instructions, responds to direction, takes responsibility for own actions, keeps commitments, completes tasks on time or notifies appropriate person.
Adaptability:
Adapts to change in the work environment, able to deal with frequent change, delays or unexpected events.
Planning/Organizing:
Uses time efficiently, possess good organizational skills, able to maintain an orderly work station, restock and organize stations.
Qualifications
Education and/or Experience:
High school diploma or general education degree (GED); or one to three months related experience and/or training; or equivalent combination of education and experience.
Language Skills:
Ability to read and comprehend simple instructions, short correspondence, menu descriptions and memos; ability to write simple correspondence; ability to present information in one-on-one and small group situations to guests and other associates of the restaurant.
Reasoning Ability:
Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions.
Mathematical Skills:
Ability to add, subtract, multiply and divide.
Computer Skills:
Knowledge of or experience with point of sale systems, or ability to learn them.
Physical Requirements:
Must be able to lift, push, pull, carry up to 50 lbs frequently; regularly climb occasionally; work inside both heat and cold environments; maintain hearing and vision adequately; be able to use hands, reach, and handle various tasks; normal speech, literacy, and hearing requirements.
Preferred
Team Player: Works well as a member of a group.
Detail Oriented: Capable of carrying out a given task with all details necessary to get the task done well.
Dedicated: Devoted to a task or purpose with loyalty or integrity.
Self-Starter: Inspired to perform without outside help.
Growth Opportunities: Inspired to perform well by the chance to take on more responsibility.
Flexibility: Inspired to perform well when granted the ability to set your own schedule and goals.
Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.
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Catering
Requisition Number:
EVENT005953
Posted:
March 9, 2026 |
Part-Time
Locations Showing 1 location
Description Our Premier Events team is looking for multiple heart of house associates with a passion for genuine hospitality and cooking to add to our team! It is the responsibility of our chefs and cooks to prepare a variety of hot and cold food items such as salad mix, sauces, side dishes, and appetizers. Portions, washes, peels, slices, and mixes vegetables, fruits, pastas, and other ingredients from entrees, appetizers, salads and garnishes. Carves and slices meats and cheeses. Measure and mix ingredients to make salad dressings, sauces, salads, and hot and cold food items following recipes. Position includes prep cook positions, event cook positions and combination positions for prep and event. Starting at $19/hour depending on experience.
Essential Responsibilities
Complies with all portion sizes, recipes, quality standards, department rules, policies and procedures.
Complies with standards of personal cleanliness and proper uniform at all times.
Complies with policies and procedures set in place to receive all food and supplies per order and store specifications.
Complies with management and other associates assisting with other duties, if needed.
Displays proper food safety techniques in handling and preparation. This includes proper personal hygiene, hand washing, gloves, knife skills, etc.
Maintains a sanitary work station.
Exhibits punctuality and dependability.
Knows emergency procedures for the restaurant.
Competencies
Hospitality:
Ability to respond quickly to guests needs, meets commitments, responds to requests for service and assistance, provide genuine hospitality.
Teamwork:
Gives and welcomes feedback, contributes to building a positive team spirit, puts success of team above own interests, supports everyone’s efforts to succeed, exhibits objectivity and openness to others views.
Technical Skills:
Participates in training and development opportunities, strives to continuously build knowledge and skills of the restaurant and company, shares expertise with others.
Problem Solving:
Identifies and resolves guest situations in a timely manner.
Guest Services:
Manages difficult or emotional guest situations (with guest satisfaction as a priority), responds promptly to guests needs, solicits guest feedback to improve services, responds to requests for service and assistance, meets commitments, provides genuine hospitality.
Interpersonal Skills:
Keeps emotions under control, remains open to others’ ideas, resolves conflict.
Oral Communication:
Speaks clearly and politely in positive or negative situations, listens and gets clarification, responds well to questions, participates in meetings.
Written Communication:
Demonstrates competencies for portion control and recipes.
Restaurant Support:
Supports goals and values, strives to continuously build knowledge and skills, maintain cleanliness of restaurant and workstation.
Quality Management:
Looks for ways to improve and promote quality, demonstrates accuracy and thoroughness, monitors own work to ensure quality, applies feedback to improve performance, works quickly, ensures the restaurant exhibits great food safety and sanitation issues.
Cost Consciousness:
Contributes to profits and revenues of the restaurant, conserves organizational resources.
Diversity and Ethics:
Shows respect and sensitivity for cultural differences, promotes a harassment free environment, keeps commitments, works ethically and with integrity, treats people with respect, inspires the trust of others, upholds organizational values.
Organizational Support:
Follows policies and procedures, supports CMR goals and values.
Judgment:
Displays willingness to make decisions, includes appropriate people in decision making process, demonstrates ability to prioritize.
Professionalism:
Reacts well under pressure, treats others with respect and consideration regardless of their status or position, approaches others in a tactful manner, follows through on commitments, is pleasant in demeanor, maintains confidentiality.
Quantity/Productivity:
Meets restaurant and productivity standards, completes work in a timely manner, strives to increase productivity, uses time efficiently.
Safety and Security:
Observes and teaches safety and security procedures, reports potentially unsafe conditions and uses equipment and materials properly.
Attendance and Punctuality:
Is consistently at work on time and in full uniform.
Dependability:
Follows instructions, responds to direction, takes responsibility for own actions, keeps commitments, completes tasks on time or notifies appropriate person.
Adaptability:
Adapts to change in the work environment, able to deal with frequent change, delays or unexpected events.
Planning/Organizing:
Uses time efficiently, possess good organizational skills, able to maintain an orderly work station, restock and organize stations.
Qualifications
Education and/or Experience:
High school diploma or general education degree (GED); or one to three months related experience and/or training; or equivalent combination of education and experience.
Language Skills:
Ability to read and comprehend simple instructions, short correspondence, menu descriptions and memos; ability to write simple correspondence; ability to present information in one-on-one and small group situations to guests and other associates of the restaurant.
Reasoning Ability:
Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions.
Mathematical Skills:
Ability to add, subtract, multiply and divide.
Computer Skills:
Knowledge of or experience with point of sale systems, or ability to learn them.
Physical Requirements:
Must be able to lift, push, pull, carry up to 50 lbs frequently; regularly climb occasionally; work inside both heat and cold environments; maintain hearing and vision adequately; be able to use hands, reach, and handle various tasks; normal speech, literacy, and hearing requirements.
Preferred
Team Player: Works well as a member of a group.
Detail Oriented: Capable of carrying out a given task with all details necessary to get the task done well.
Dedicated: Devoted to a task or purpose with loyalty or integrity.
Self-Starter: Inspired to perform without outside help.
Growth Opportunities: Inspired to perform well by the chance to take on more responsibility.
Flexibility: Inspired to perform well when granted the ability to set your own schedule and goals.
Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.
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