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Job Overview
Employment Type
Full-time
Compensation
Hourly
Range $13.50 - $17.25
Work Schedule
Flexible
Weekend Shifts
Night Shifts
Benefits
Health Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and Development
flexible schedule
Employee wellness programs
Job Description
The Knoxville Convention Center, a premier event destination located in the heart of Knoxville, Tennessee, is renowned for its exceptional facilities and commitment to hosting a wide variety of events, including corporate meetings, banquets, weddings, and conventions. The Convention Center prides itself on delivering outstanding service and culinary experiences to its clients by maintaining high standards in every aspect of its operations. As part of this commitment, the Center employs a talented culinary team led by an Executive Chef and Sous Chef who oversee food preparation and production to ensure every event is a memorable success. This vibrant environment combines... Show More
Job Requirements
- High school diploma or equivalent
- Two-year culinary degree or appropriate continuing education credits preferred
- Minimum of three years' experience in a cook's position or minimum of one year of experience in banquet/catering operations
- Knowledge of all major kitchen equipment and appliances
- Ability to properly operate ovens, stoves, grills, steamers, smoker, mixers, kettles, char-broiler and other kitchen equipment
- Must be able to identify and properly use all kitchen small wares
- Ability to follow verbal and written instructions
- Strong knowledge of state health codes and sanitation standards
- Ability to adhere to strict grooming standards established by ASM Knoxville/Savor
- Ability to recognize and utilize weights and measurements, both liquid and dry
- Knowledge and skills in diverse culinary techniques including multi-ethnic cuisine, displays, sauces, protein cutting, plate presentation and sanitation
- Skill in volume production and hands-on cooking
- Ability to perform basic math functions necessary to execute recipes
- Strong organizational skills and ability to multi-task
- Ability to execute large functions
- Ability to read printed words and numbers in printed form and on computer/terminal monitor
- Hearing sufficient to clearly hear voices, alarms, bells and horns
- Be able to work overtime as needed, often with little notice
- Must be able to pass criminal background check
Job Qualifications
- High school diploma or equivalent
- Two-year culinary degree or appropriate continuing education credits preferred
- Minimum of three years' experience in a cook's position or minimum of one year of experience in banquet/catering operations preferred
- Knowledge of all major kitchen equipment and appliances
- Ability to properly operate ovens, stoves, grills, steamers, smoker, mixers, kettles, char-broiler and other kitchen equipment
- Must be able to identify and properly use all kitchen small wares
- Ability to follow verbal and written instructions
- Strong knowledge of state health codes and sanitation standards
- Ability to adhere to strict grooming standards established by ASM Knoxville/Savor
- Ability to recognize and utilize weights and measurements, both liquid and dry
- Knowledge and skills in diverse culinary techniques including multi-ethnic cuisine, displays, sauces, protein cutting, plate presentation and sanitation
- Skill in volume production and hands-on cooking
- Ability to perform basic math functions necessary to execute recipes
- Strong organizational skills and ability to multi-task
- Ability to execute large functions
- Ability to read printed words and numbers in printed form and on computer/terminal monitor
- Hearing sufficient to clearly hear voices, alarms, bells and horns
- Be able to work overtime as needed, often with little notice
- Must be able to pass criminal background check
Job Duties
- Maintain an organized and sanitary workstation at all times
- Follow approved recipes and production standards
- Prepare all meats, vegetables and starches and desserts according to specific recipes or as instructed by Sous Chef and/or Executive Chef and adjust quantity for fluctuation in volume
- Properly label and date food items for storage
- Maintain and organize storage rooms, refrigerators and freezers
- Organize freezer pulls as necessary
- Minimize waste by controlling overage and usage
- Educate and train seasonal kitchen staff on proper procedures and standards
- Assemble and complete final production of all food items
- Assist with plating of catered meals
- Perform other duties as assigned
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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