Event Prep Cook

Description

Are you passionate about crafting exceptional dishes that elevate events to unforgettable experiences? Do you thrive in the fast-paced energy of Chicago’s catering scene, where precision and teamwork turn every event into something special? If so, then Blue Plate is where you belong!

Position Summary: At Blue Plate, a staple in Chicago's catering industry, we believe in creating extraordinary experiences that resonate with our guests long after the event. As an Event Prep Cook, you’ll play a key role in bringing these moments to life by preparing high-quality ingredients and dishes that set the stage for exceptional events.

Essential Functions of your Role:

• Arrive Ready: Show up on time and sign in at your scheduled arrival time, dressed in accordance with our Back of House Dress Code Policy, and prepared to execute high-volume prep with precision.
• Get Your Assignment: Check in with the Event Chef to receive your prep list, event menu details, and any special dietary considerations or modifications.
• Remain Focused: Pay close attention during pre-shift meetings as the Event Chef will communicate important details related to food presentation, flavor profile, and timing.
• Set Up for Success: Organize the kitchen and supplies efficiently to support seamless food production as delegated by the Event Chef.
• Prep Like a Pro: Wash, chop, slice, and prepare ingredients according to Blue Plate recipes and event specifications, ensuring consistency and quality in every dish.
• Follow Recipes and Standards: Execute food preparation tasks with accuracy, following portion control guidelines, sanitation procedures, and Blue Plate’s high culinary standards.
• Practice Safe Food Handling: Adhere to all food safety regulations and proper storage procedures to maintain the highest level of cleanliness and compliance.
• Keep It Clean: Maintain a clean, organized, and efficient workspace, adhering to food safety regulations and proper storage procedures.
• Be a Team Player: Work collaboratively with chefs, cooks, and event staff to ensure seamless execution of meal service. Assist with plating and final dish presentation when needed.
• Adapt and Stay Sharp: Be ready to pivot as events evolve, adjusting preparation tasks and priorities in a fast-paced environment.
• Break It Down: Assist in breaking down and cleaning the kitchen after every event, maintaining Blue Plate’s standards of sanitation and cleanliness.
• Stay Connected: Regularly check Blue Plate’s scheduling system to confirm shifts and stay up to date on any changes before your shift begins.
• Sign Out: Complete your shift by signing out at your scheduled departure time.
• Perform other relevant tasks assigned by management. 

Requirements

Education and Experience: The requirements listed below are representative of the knowledge, skill, and/or ability required.

• High school diploma or equivalent required.
• Culinary Arts degree or advanced culinary certification is preferred.
• Prior experience in a restaurant, catering, or commercial kitchen environment is required.
• Completion of City of Chicago Department of Public Health Certified Food Service Manager certification preferred, or ability to complete the certification within 90 days, after date of hire. 

Essential Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.

• Commitment to Blue Plate’s mission by demonstrating a strong affinity for it— to “care more” for others through food and service experiences that turn our partners’ vision into reality.
• Ability to take direction and execute tasks efficiently and accurately.
• Strong organizational skills with exceptional attention to detail.
• Dedication to quality by maintaining impeccable service and food preparation standards.
• Solid foundational food knowledge, including proper handling, preparation techniques, and food safety practices. 

Language Skills: The requirements listed below are representative of the knowledge, skill, and/or ability required.

• Proficiency in English (reading, writing, and speaking) is required.
• Bilingual skills are a plus.

Physical Demands: T