Catering Prep Cook

Looking for something unique and Intriguing? Looking to be an integral part of a fast paced, dynamic company?

We're looking for high energy Back of House Staff who are passionate about food and cooking, with strong knife skills, to be part of our culinary team at our Commissary in Morton Grove. 

Catering By Michaels has been one of Chicago's premier catering and event companies for over thirty years. We are well known for our 100% scratch kitchen, delicious cuisine, creative presentations and exceptional service. Additionally we are the only caterer in North America that is both Green Restaurant and Green Seal certified, following sustainable practices both in-house and at events. We have been honored to have catered some of the city's most high profile events including Lollapalooza, the NFL Draft, The Black Creativity Gala, The Columbian Ball and the University of Chicago Alumni Weekend among others. We enjoy preferred catering status at many of Chicago's most historic and iconic venues and are proud of our roots on the North Shore, as well as the city of Chicago and surrounding suburbs. We are passionate about providing a beautiful and creative epicurean experience that truly captures the unique flavor and style of every event. We believe that catering is more than just food on a plate, it's our goal to exceed expectations and create an unforgettable experience.

REPORTS TO: SOUS CHEF & CHEF

POSITION SUMMARY:

Assists in all food preparation using cooking methods and procedures that comply with Catering by Michaels specifications and standards at events all over Chicago.  Weekends and Holidays a must.

ESSENTIAL JOB FUNCTIONS (Key Tasks and Responsibilities):

• Reports to work on time and is on station as indicated on the daily schedule. Practices positive personal hygiene and cleanliness habits, including maintaining a clean uniform.
• Sets up work station to include all food items, preparation equipment, food ingredients, small wares and supplies needed for effective operation of the station. Reports any problems or discrepancies to the Sous Chef.
• Correctly seasons, cooks and displays all work station food products to ensure that all food is prepared and served to Catering by Michael's standards. Assists other kitchen personnel in food preparation and side work as assigned by the Sous Chef. Prepares all food products according to Catering by Michael's standards, procedures, and recipes.
• Samples, smells and tastes all food preparation to guarantee conformance to recipes, standards of taste, presentation and packing.
• Checks, prior to the start of the shift, the par and stock levels of all food items per prep sheets, menus, and equipment to ensure sufficient quantity for business. Communicates any discrepancies to the Sous Chef.
• Communicates and coordinates with the Sous Chef to ensure that all food products are properly prepared and ready for service at the correct time.
• Cleans kitchen, cooler and storage, as assigned by the sous chefs, exec sous and exec chef. These areas include but are not limited to: kitchen floors, loading docks, mats, windows, trash cans, racks and restrooms.
• Maintains the highest degree of sanitation, cleanliness and food safety of the work area, including but not limited to counter tops, stovetops, fryers, floors, walls, shelving and coolers.
• Completes job duties while adhering to all safety guidelines and practices. Immediately reports any unsafe conditions, accidents and/or injuries to the Executive Chef or Sous Chef.
• Efficiently carries out all station closing duties, and assists Sous Chef and other kitchen personnel in completing closing duties and special cleaning jobs.

PHYSICAL DEMANDS (Minimum Requirements):

• Must be able to lift, handle and carry food, supplies, smallwares, equipment, supplies and paper goods at a minimum of 50 pounds constantly and up to 100 pounds occasionally.
• Must be able to constantly stand and exert well paced mobility for a period up to 4 hours in length.
• Must be able to bend, kneel, stoop, reach and squat on a frequent basis to obtain and store stock supplies and equipment.
• Must be able to effectively communicate and listen to supervisors, employees, vendors and customers.
• Must be able to taste in order to distinguish between flavors, spices, temperatures, mouth feel and smell to distinguish odors and scents, including the appeal and level of intensity for all food and beverage products.
• Must be able to work in an environment of extreme cold (30 degrees) and heat (above 100 degrees) that may include fumes, odors, dust, smoke and loud noises.

Sí, hablamos Español.