Butchery & Grill Cook

Description

Summary:

Jorgensen Farms is made up of multiple divisions, creating a unique agritourism environment that blends organic farming with

special events. The Catering Cook – Proteins position is responsible for handling all protein preparation, including butchering,

portioning, and cooking meats, poultry, and seafood. This role is essential in ensuring consistency, efficiency, and presentation of

food while maintaining high standards of cleanliness and organization.

• Fabricate all meat, poultry, and seafood in the required quantities based on standardized recipes and event prep list specifications
• Utilize all bi-product to mitigate waste
• Assist other primary kitchen tasks as needed, including general food prep, plating, cleanup, and dishwashing
• Assist with general kitchen tasks, including unloading, inspecting, and storing deliveries; restocking and organizing kitchen inventory; rotating food stock; and managing waste disposal.
• Work efficiently to meet event deadlines and ensure consistency in flavor, texture, and presentation for food items
• Execute pull lists in accordance with culinary standards for any events outside of Oak Grove at Jorgensen Farms
• Maintain an organized prep station, properly store all ingredients, and ensure the effective management of equipment and workspaces while adhering to safety standards
• Maintain proper food handling and sanitation compliance with ServSafe and Franklin County Board of Health standards
• Have a working knowledge of and understanding of Catering BEOs
• Collaborate with BOH/FOH kitchen staff to ensure smooth operations during event service
• Offer input on ways to improve daily operations
• Whatever it takes to create a comfortable, welcoming, and supportive environment for JF staff and guests

Requirements

Qualifications:

• Ability to work weekends, holidays, and evenings as events dictate
• Basic knife skills and experience handling fresh ingredients
• At least 2 years of kitchen experience with a focus on protein preparation and butchery
• Strong attention to detail and ability to follow recipes
• Ability to work in a fast-paced, team-oriented environment
• Good time management and ability to handle multiple tasks efficiently
• Be able to lift equipment, move hot and cold food items, and load and unload equipment up to 40
• lbs, and food items in and out of a vehicle consistently
• Must be able to work on their feet for the entirety of their shift
• High school diploma
• Valid Driver's License with a clean driving record
• ServSafe PIC Certification
• Bring a “Bring the Cows Home” spirit