Job Openings >> CHS Catering - Catering Culinary Staff
CHS Catering - Catering Culinary Staff
Summary
Title:CHS Catering - Catering Culinary Staff
ID:1013
Department:Culinary
Job Type:Non-exempt (hourly)
Salary Range:$10 - $14
Location:Charleston, SC Catering Facility
Description
 
Mosaic Catering + Events is an award-winning event service company with operations in Richmond, VA and Charleston, SC. We are a full-service, one-stop shop for your event, catering, design, rentals, and lighting needs. Our services range from award-winning casual dining destinations to full-scale catering and event facilities.


We are currently recruiting for part-time Catering Kitchen Staff for our Charleston, SC location. This position will report to the Catering Sous Chef. This position is responsible for culinary tasks within our operation. The catering chef is responsible for the proper preparation, set up and execution of a particular event or station. The culinary work in this position must all follow MOSAIC's commitments to sustainability and proper health and safety guidelines. This position may work in our catering kitchen as well as on event site for stations, seated dinners, and buffets. 

Key Duties:

Preps food for all catering events
Weigh and measures designated ingredients.
Properly stores foods in designated areas following wrapping, dating, and rotation procedures. 
Cleans work areas, equipment and utensils; distributes supplies, utensils, and portable equipment.
Utilizes approved food production standards to ensure proper quality, serving temperatures and standard portion control.
Set up station or section in time for service.
Serves customers in an efficient and friendly manner; resolves customer concerns. 
Interacts with co-workers to ensure compliance with company service standards, and inventory
Assures compliance with all sanitation, ServSafe and safety requirements.


Required Qualifications:

Strong communication and organizational skills
Strong passion and motivation to create great food.
General culinary knowledge of basic kitchen practices, protocols and procedures.
2 years of equivalent experience working in a high volume restaurant kitchen.
Understanding of typical culinary units of measure.
Ability to work safely and efficiently with large volume culinary equipment including but not limited to grill, fryers, steamers tilt skillets, convection ovens
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