EVENT/PREP COOK | CAMERON MITCHELL PREMIER EVENTS
My Rusty Bucket, Columbus, OH, United States
EVENT/PREP COOK | CAMERON MITCHELL PREMIER EVENTS
Job Category:
Catering
Requisition Number:
EVENT005953
Posted:
March 9, 2026
Type:
Part-Time
Locations Showing 1 location
Summary 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! Chefs and cooks will prepare a variety of hot and cold food items such as salad mix, sauces, side dishes, and appetizers. Responsibilities include portioning, washing, peeling, slicing, and mixing vegetables, fruits, pastas, and other ingredients for entrees, appetizers, salads, and garnishes. The role also involves carving and slicing meats and cheeses, measuring and mixing ingredients to make salad dressings, sauces, and hot and cold food items following recipes. Positions include prep cook, event cook, and combination roles. Starting at $19/hour depending on experience.
Essential Responsibilities
Complies with all portion sizes, recipes, quality standards, department rules, policies, and procedures.
Maintains personal cleanliness and proper uniform at all times.
Follows policies and procedures for receiving food and supplies per order and store specifications.
Assists management and other associates with additional duties as needed.
Exhibits proper food safety techniques in handling and preparation, including personal hygiene, hand washing, gloves, knife skills, etc.
Maintains a sanitary work station.
Displays punctuality and dependability.
Knows emergency procedures for the restaurant.
Competencies
Hospitality:
Respond quickly to guests’ needs, meet commitments, provide genuine hospitality.
Teamwork:
Give and welcome feedback, contribute to a positive team spirit, support others’ success.
Technical Skills:
Participate in training, continuously build knowledge, share expertise.
Problem Solving:
Identify and resolve guest situations promptly.
Guest Services:
Manage difficult or emotional guest situations with guest satisfaction as a priority.
Interpersonal Skills:
Keep emotions under control, remain open to others’ ideas, resolve conflict.
Oral Communication:
Speak clearly and politely, listen and clarify, respond well to questions, participate in meetings.
Written Communication:
Demonstrate competencies for portion control and recipes.
Restaurant Support:
Support goals and values, maintain cleanliness of the restaurant and workstation.
Quality Management:
Look for ways to improve quality, ensure accuracy, monitor own work, apply feedback.
Cost Consciousness:
Contribute to profits, conserve resources.
Diversity and Ethics:
Show respect for cultural differences, promote a harassment‑free environment, treat people with respect.
Organizational Support:
Follow policies and procedures, support CMR goals and values.
Judgment:
Make decisions, involve appropriate people, prioritize.
Professionalism:
React well under pressure, maintain confidentiality, treat others with respect.
Quantity/Productivity:
Meet productivity standards, use time efficiently.
Safety and Security:
Observe and teach safety procedures, report unsafe conditions.
Attendance and Punctuality:
Be consistently on time and in full uniform.
Dependability:
Follow instructions, respond to direction, take responsibility.
Adaptability:
Adapt to change, handle frequent changes and delays.
Planning/Organizing:
Use time efficiently, maintain an orderly workstation, restock and organize stations.
Qualifications The requirements listed below are representative of the knowledge, skill, and/or ability required to perform this job satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Education and/or Experience:
High school diploma or GED; or 1–3 months related experience and/or training; or equivalent combination.
Language Skills:
Ability to read and comprehend simple instructions, short correspondence, menu descriptions and memos; write simple correspondence; present information in one‑on‑one and small group situations.
Reasoning Ability:
Apply common sense to detailed but simple written or oral instructions.
Mathematical Skills:
Ability to add, subtract, multiply and divide.
Computer Skills:
Knowledge of or ability to learn point‑of‑sale systems.
Physical Requirements and Work Environment
Lifting:
Up to 50 lbs. Frequently.
Pushing/Pulling/Carrying:
Up to 50 lbs. Occasionally.
Mobility:
Use hands to finger, handle, or feel; reach with hands or arms. Frequently.
Climbing:
Occasionally.
Driving:
Never.
Indoor Work:
Regularly; occasionally.
Temperature:
Comfortable working in heat and cold coolers for extended periods. Regularly.
Hearing:
Moderate noise level. Critical.
Vision:
Close, distance, color, peripheral, depth, and focus. Critical.
Speech:
Effectively present information in one‑on‑one and small group settings. Critical.
Literacy:
Read and comprehend simple instructions, short correspondence and memos; write simple correspondence. Critical.
Preferred
Team Player:
Works well as a member of a group.
Detail Oriented:
Capable of carrying out tasks with all necessary details.
Dedicated:
Devoted to a task or purpose with loyalty or integrity.
Self‑Starter:
Inspired to perform without outside help.
Growth Opportunities:
Inspired by the chance to take on more responsibility.
Flexibility:
Able to set own schedule and goals.
Experience:
1–3 years in a related culinary role.
Licenses & Certifications:
Not specified.
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.
#J-18808-Ljbffr
Catering
Requisition Number:
EVENT005953
Posted:
March 9, 2026
Type:
Part-Time
Locations Showing 1 location
Summary 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! Chefs and cooks will prepare a variety of hot and cold food items such as salad mix, sauces, side dishes, and appetizers. Responsibilities include portioning, washing, peeling, slicing, and mixing vegetables, fruits, pastas, and other ingredients for entrees, appetizers, salads, and garnishes. The role also involves carving and slicing meats and cheeses, measuring and mixing ingredients to make salad dressings, sauces, and hot and cold food items following recipes. Positions include prep cook, event cook, and combination roles. Starting at $19/hour depending on experience.
Essential Responsibilities
Complies with all portion sizes, recipes, quality standards, department rules, policies, and procedures.
Maintains personal cleanliness and proper uniform at all times.
Follows policies and procedures for receiving food and supplies per order and store specifications.
Assists management and other associates with additional duties as needed.
Exhibits proper food safety techniques in handling and preparation, including personal hygiene, hand washing, gloves, knife skills, etc.
Maintains a sanitary work station.
Displays punctuality and dependability.
Knows emergency procedures for the restaurant.
Competencies
Hospitality:
Respond quickly to guests’ needs, meet commitments, provide genuine hospitality.
Teamwork:
Give and welcome feedback, contribute to a positive team spirit, support others’ success.
Technical Skills:
Participate in training, continuously build knowledge, share expertise.
Problem Solving:
Identify and resolve guest situations promptly.
Guest Services:
Manage difficult or emotional guest situations with guest satisfaction as a priority.
Interpersonal Skills:
Keep emotions under control, remain open to others’ ideas, resolve conflict.
Oral Communication:
Speak clearly and politely, listen and clarify, respond well to questions, participate in meetings.
Written Communication:
Demonstrate competencies for portion control and recipes.
Restaurant Support:
Support goals and values, maintain cleanliness of the restaurant and workstation.
Quality Management:
Look for ways to improve quality, ensure accuracy, monitor own work, apply feedback.
Cost Consciousness:
Contribute to profits, conserve resources.
Diversity and Ethics:
Show respect for cultural differences, promote a harassment‑free environment, treat people with respect.
Organizational Support:
Follow policies and procedures, support CMR goals and values.
Judgment:
Make decisions, involve appropriate people, prioritize.
Professionalism:
React well under pressure, maintain confidentiality, treat others with respect.
Quantity/Productivity:
Meet productivity standards, use time efficiently.
Safety and Security:
Observe and teach safety procedures, report unsafe conditions.
Attendance and Punctuality:
Be consistently on time and in full uniform.
Dependability:
Follow instructions, respond to direction, take responsibility.
Adaptability:
Adapt to change, handle frequent changes and delays.
Planning/Organizing:
Use time efficiently, maintain an orderly workstation, restock and organize stations.
Qualifications The requirements listed below are representative of the knowledge, skill, and/or ability required to perform this job satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Education and/or Experience:
High school diploma or GED; or 1–3 months related experience and/or training; or equivalent combination.
Language Skills:
Ability to read and comprehend simple instructions, short correspondence, menu descriptions and memos; write simple correspondence; present information in one‑on‑one and small group situations.
Reasoning Ability:
Apply common sense to detailed but simple written or oral instructions.
Mathematical Skills:
Ability to add, subtract, multiply and divide.
Computer Skills:
Knowledge of or ability to learn point‑of‑sale systems.
Physical Requirements and Work Environment
Lifting:
Up to 50 lbs. Frequently.
Pushing/Pulling/Carrying:
Up to 50 lbs. Occasionally.
Mobility:
Use hands to finger, handle, or feel; reach with hands or arms. Frequently.
Climbing:
Occasionally.
Driving:
Never.
Indoor Work:
Regularly; occasionally.
Temperature:
Comfortable working in heat and cold coolers for extended periods. Regularly.
Hearing:
Moderate noise level. Critical.
Vision:
Close, distance, color, peripheral, depth, and focus. Critical.
Speech:
Effectively present information in one‑on‑one and small group settings. Critical.
Literacy:
Read and comprehend simple instructions, short correspondence and memos; write simple correspondence. Critical.
Preferred
Team Player:
Works well as a member of a group.
Detail Oriented:
Capable of carrying out tasks with all necessary details.
Dedicated:
Devoted to a task or purpose with loyalty or integrity.
Self‑Starter:
Inspired to perform without outside help.
Growth Opportunities:
Inspired by the chance to take on more responsibility.
Flexibility:
Able to set own schedule and goals.
Experience:
1–3 years in a related culinary role.
Licenses & Certifications:
Not specified.
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.
#J-18808-Ljbffr