Kennywood Catering - Catering Cook

Essential Functions

Assign preparation levels based on projected business forecast. Indicate plan to work out any leftovers and dead items

Regularly review and evaluate the customer satisfaction of menus and banquet services

Maintains good housekeeping procedures in preparation areas and storeroom

Check inventories for proper storage and rotation of food

Ensure full compliance with all policies and procedures of ACHD and government entities

Maintain proper cooling charts and temperatures

Packing of all necessary supplies for off premise events (Chafing dishes, china, utensils, etc.)

Develop consumption reports for large picnics for yearly comparison to help maintain COS

Work directly with office staff for updated guest counts for all events

Assist in menu development to stay competitive in the market

             Product Receiving – Temperature logs for all products coming into the building

Staff Management

Direct and organize the kitchen activities of the Catering Dept. to maintain high standards of food quality, Cost of Sales, and daily needs of the operation

Assign schedules and supervise all production in kitchen areas

Training of kitchen staff on all equipment for proper use and safety

Review BEO’s with Lead Cooks before each catering event to ensure product consistency

Event Execution

Develop weekly grill sheets and timelines for “In Park” catering

Label and separate food delivered to Kennywood by pavilion number

Oversee BOH operations for off premise events when necessary

             Loading all food and supplies on trucks for all events