TITLE: Catering Cook
REPORTS TO: Chef de Cuisine, Sous Chef, and Catering Manager

JOB PURPOSE

• To execute all food components of all catering events to the specs set by the Executive Chef and requests of the client. 
• Prepping food, organizing kitchen, maintaining food safety and general cleanliness 
• Assist in planning and overseeing all catering food related execution at events
• Convey and maintain Bacchanal’s core values 

PRIMARY DUTIES & RESPONSIBILITIES

• To execute all catering orders to the specs of the recipes and quantities set by the event order
• Maintain a clean & organized workspace

MAINTENANCE OF COMMISSARY KITCHEN

• Liaise with commissary kitchen manager to ensure all kitchen rules and procedures are being followed and respected
• Ensure proper kitchen safety and standards are being met
• Ensure all items are always cleaned, reset and in order following each event

Experience
Catering experience is preferred, however general kitchen prep experience is required.

Compensation
$20/hr Prep 
$10/hr Event day’s plus percentage of service fee.