Third Cook - Lansing Center
Core
Basic, routine kitchen duties including food preparation, production, plating, and clean-up for events at a convention center and golf course.
Role type
Junior culinary staff (third cook)
Builds
Food service operations for live events and venues
Domain
Hospitality / Foodservice
Deliverable
product features
Required skills
Food safety compliance, kitchen equipment operation, inventory management, physical stamina, basic math
Preferred skills
High-volume feeding experience, teamwork, flexibility
Technologies
Steamers, tilt skillets, ovens, fryers, grills, flattops, mixers, microwaves
Responsibilities
Prepare food consistently to quality and portion standards; maintain kitchen cleanliness and sanitation; receive and stock food deliveries; operate kitchen equipment safely; adhere to health regulations and departmental policies.
Seniority
Entry-level, hands-on IC
