Prep Cook

Knoxville, TN, USA|Onsite

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

overtime pay

Job Description

The Knoxville Convention Center is a prominent event venue located in Knoxville, Tennessee, known for hosting a wide range of events from corporate meetings to large-scale banquets and conventions. With state-of-the-art facilities and a dedicated team, the Center prides itself on delivering exceptional culinary experiences as part of its event services. The venue collaborates closely with cutting-edge hospitality and catering teams to ensure every event's food service exceeds expectations, maintaining high standards of taste, presentation, and food safety throughout. The Knoxville Convention Center positions itself as a leader in regional event services, emphasizing quality, professionalism, and customer satisfaction as core principles. As a vital hub within Knoxville’s community, it supports economic growth, tourism, and cultural events, making it a sought-after destination for local and national gatherings.

This job opening is for hands-on culinary staff supporting the Executive Chef and Sous Chef in food preparation for various events. The role demands strict adherence to recipes and production standards, ensuring the highest quality output for each catered event. Candidates will be responsible for a variety of food preparation tasks including handling meats, vegetables, starches, and desserts in accordance with specific requirements. Additionally, they will manage proper food labeling, storage organization, and waste reduction efforts. The role involves training seasonal kitchen personnel and assisting with meal plating, with a strong emphasis on maintaining safety and sanitation standards. This position offers an opportunity to work in a fast-paced Convention Center kitchen and be part of a professional culinary team dedicated to excellence. Experience and education preferences include culinary degrees and prior catering or banquet cooking experience. The role accommodates a dynamic work schedule, including evenings, weekends, and holidays, reflecting the event-driven nature of the industry. By joining the Knoxville Convention Center’s culinary team, employees contribute directly to memorable dining experiences for event guests while honing valuable skills in large-scale food production and food safety.

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, smokers, mixers, kettles, char-broilers 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, smokers, mixers, kettles, char-broilers 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 instructions from Sous Chef 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