Cook | Part-Time | St. Charles Convention Center

This job opportunity is for the position of Cook, specializing in the preparation of food items for catering and concessions with adherence to current culinary standards. The hiring establishment is a reputable organization operating in the food service industry, likely with a focus on banquet and large-scale food production environments. This company values high-quality food preparation, excellent customer service, and maintaining safety and sanitation standards. The company also offers part-time roles with benefits such as a 401(k) savings plan and matching program, emphasizing long-term employee welfare and retirement planning. The role of Cook is integral in delivering delicious, well-prepared food items including grilling, sauce preparation, meat fabrication, and plating. The Cook will assist higher kitchen management—the Executive Chef and Executive Sous Chef—with opening and closing duties, ensuring that kitchen operations run smoothly. Beyond food preparation, the Cook will contribute to the overall development of the kitchen team by participating in ongoing training and fostering a positive work environment. The candidate will also be responsible for observing strict compliance with health, sanitation, and safety regulations, crucial for maintaining the highest quality standards and safety for both employees and customers. This position offers an hourly wage ranging from $20.00 to $24.00, making it a competitive opportunity for individuals seeking a professional climb in culinary arts within a structured kitchen environment. The company offers an evergreen recruitment approach, continuously accepting applications without a deadline, which highlights the consistent demand for skilled kitchen professionals. The Cook role demands technical proficiency in food preparation with the ability to work effectively with team members and occasionally interact with customers. Experience in large banquet-style kitchens or food service facilities is a significant plus, underlining the requirement for previous exposure to high-volume food production. Candidates should be self-directed and able to work independently when needed. Basic computer skills, particularly knowledge of Microsoft Office Suite (Excel, Word, Outlook), are preferred to support administrative tasks related to kitchen management and communications. Overall, this role provides an excellent platform for culinary professionals to grow their careers within a dynamic and supportive kitchen environment. It encourages development through hands-on experience, collaboration with senior kitchen staff, and ongoing training. This helps ensure that employees are not only well-versed in technical culinary skills but also excel in customer service and operational responsibilities, building a strong foundation for future career advancement in the culinary and hospitality industries.

• High school diploma or equivalent GED
• Culinary degree preferred
• Minimum of 1-3 years of progressive kitchen experience
• Maintain certification in a nationally recognized sanitation and food handling program
• Ability to work a flexible schedule including days, nights, weekends, extended (long) work days and extended number of days
• Basic computer competency preferred
• Ability to work closely with staff and deal occasionally with customers
• Self-directed work approach