Catering Cook - Roundsman (Seasonal)

Summary:

Jorgensen Farms is made up of multiple divisions, creating a unique agritourism environment that blends organic farming with special events. The Catering Cook – Roundsman is essential in ensuring consistency, efficiency, and presentation of food while maintaining high standards of cleanliness and organization.

Responsibilities:

• Follow recipes and procedures to create meals that meet or exceed clients’ wishes and Jorgensen Farms’ standards of quality
• Prepare all food necessary for service to the demonstrated culinary standards. Produce all quantities in accordance with prep lists.
• Work in a prioritized, efficient manner at the required pace of service
• Ensure quality in all that you do. Our cuisine is a value-added product; culinary techniques and service are the two ingredients our guests are paying for beyond the cuisine.
• Execute pull lists in accordance with culinary standards for any events outside of the Oak Grove location at Jorgensen Farms
• Ensure proper management of equipment and workspaces and adherence to safety standards
• Maintains compliance with applicable health, safety, food handling, and hygiene codes and standards.
• Assist in training other cooks on techniques and efficiencies
• Have a working knowledge of and understanding of BEO’s
• Offer input for seasonal menus in all categories
• Rotate all food stocks
• Assist in keeping all storage and production areas clean, organized, and sanitary to local, county, and state guidelines
• Assists with unloading, inspection, and storage of raw ingredients and supplies orders
• Managing waste disposal
• Whatever it takes to create a comfortable, welcoming, and supportive environment for JF staff and guests

Qualifications:

• Flexibility to meet the demands of a dynamic event schedule (20-40 hours). Seasonal position is from June 1-November 25.
• Guest-centric and team-focused mentality
• Strong attention to detail
• Able and willing to follow directions and recipes
• Be able to lift equipment, move hot and cold food items, and load and unload equipment and food items in and out of a vehicle.
• Staff members must be able to lift equipment up to 40 pounds on a consistent and repetitive basis
• Be able to work on their feet for the entirety of their shift
• Have the ability to relate to a diverse set of team members, clients, and guests
• Be willing to work a variety of shifts, weekends, evenings, and holidays
• Associates Culinary Degree or 5 years of equivalent experience
• Valid Driver's License with a clean driving record
• Serv Safe Manager Certification
• Inspire a “Bring the Cows Home” spirit

Compensation:

• Pay is commensurate with experience
• Jorgensen discount on farm products and special events