Cook - Part-Time

The Dayton Convention Center (DCC) stands as the region's premier mid-sized event facility, conveniently located in the vibrant heart of downtown Dayton. Situated within a 600-mile radius of nearly 70% of the nation's population, the DCC offers unmatched accessibility and convenience for event organizers, exhibitors, and attendees. With a sprawling 150,000 square feet of functional space, the DCC features 77,000 square feet of column-free exhibition area and 22 versatile meeting rooms. Additionally, the facility includes a 750-seat full-stage theater, capable of hosting a diverse range of performances and presentations. The venue benefits from management by ASM Global, a global leader in privately managed public assembly facilities, and ownership by the Montgomery County Convention Facilities Authority. Currently, the center is nearing completion of a major renovation, intended to modernize and elevate the guest experience while reinforcing the DCC’s status as the preferred venue for large-scale events in the region.

The role of Cook at the Dayton Convention Center offers an exciting opportunity for culinary professionals passionate about delivering high-quality food service in a dynamic event setting. This position entails preparing both banquet offerings and menu items ordered directly by guests via the point-of-sale (POS) system. The Cook will be responsible for performing all kitchen duties including cooking, baking, and butchering. A critical part of this role is the ability to efficiently and accurately utilize Banquet Event Orders (BEOs) to meet client needs in a timely and organized manner. The ideal candidate will have experience in multi-purpose, high-volume culinary operations and be adept at adhering to health and safety regulations, specifically those set by health departments and ServSafe standards.

Key responsibilities include preparing hot and cold food items according to standardized recipes, managing food inventory and storage following food safety guidelines, and maintaining a clean and sanitary work environment. The Cook must exhibit intermediate knife skills, be capable of operating kitchen equipment like grills, fryers, and flat tops safely, and demonstrate the ability to prepare multiple orders simultaneously while ensuring quality and presentation. Additionally, the role involves supervising temporary labor staff and collaborating with concession staff to ensure seamless service delivery. Candidates should be flexible with scheduling due to the nature of events and the facility’s operating hours.

This position demands physical stamina, as the individual will be required to stand for long periods, lift up to 50 pounds, handle heavy wheeled carts, and work efficiently within sometimes confined spaces and varying temperature environments. Successful candidates will show adaptability, attention to detail, and the ability to perform effectively under high-pressure conditions, creating a safe and welcoming dining experience for guests and supporting the DCC’s overall mission to offer exceptional event services.