Events Cook I

Hope Mission Statement

The mission of Hope the Mission is to prevent, reduce and eliminate poverty, hunger, and homelessness by offering immediate assistance and long-term solutions.

Position Purpose and Summary 

HTM's culinary events set a different standard than daily production — and meeting that standard requires cooks who can execute with precision, adapt quickly, and represent the organization with skill in front of donors, volunteers, and the public. The Event Cook is the person in the kitchen making that happen.

Reporting to the Event Chef de Cuisine, Event Cooks are responsible for the hands-on preparation and execution of food for HTM's full range of culinary events — from donor dinners to volunteer kitchen sessions to internal and external food service events. This includes scratch preparation of sauces, stocks, and dishes in accordance with established recipes and quality standards; maintaining sanitation and organization throughout; supporting inventory and equipment upkeep; and plating food for buffet, family, and individual service with both urgency and care. The role spans two levels: Event Cook I focuses on accurate task execution under direction; Event Cook II operates as a working lead — coordinating workflow, guiding less experienced cooks and volunteers, and taking ownership of event execution when the Event Chef de Cuisine and Sous Chef are otherwise engaged.

The work is physically demanding, the pace is fast, and the events are visible. Food safety is non-negotiable. Quality is consistent, not occasional. Volunteers are directed with clarity and professionalism. At HTM, culinary events are not a hospitality function — they are a mission function. Every plate served is a demonstration of what the organization stands for, and the Event Cook is accountable for the quality of that demonstration every time.

Responsibilities

Food Production & Quality

• Prepare and execute food for HTM's full range of culinary events including donor dinners, volunteer kitchen sessions, and internal and external food service events.

• Create sauces, marinades, bases, and mixes in accordance with company recipes, techniques, and standards.

• Cook stocks and broths in accordance with company recipes.

• Assist with cooking food according to menus, special dietary or nutritional restrictions, and volume requirements.

• Ensure every dish meets the quality and taste standards set by the Event Chef de Cuisine; monitor consistency and presentation, making adjustments as necessary.

• Plate dishes buffet, family, and individual style with a sense of urgency and finesse.

• Apportion and serve food to facility residents, employees, or patrons as needed.

• Assist with staff meals as needed.

Kitchen Organization & Workstation Management

• Maintain a clean and sanitary workstation during all working hours.

• Manage the setup and upkeep of workstations, ensuring all necessary ingredients and tools are readily available.

• Maintain and organize kitchen equipment, tools, and utensils, ensuring they are clean and in good working condition.

• Organize and clean all kitchen areas including dry storage, refrigeration, freezer storage, and the dish washing area.

• Diligently label speed racks, containers, and products specifically for event use in shared cold storage.

• Inspect and clean all equipment, kitchen appliances, and work areas to ensure a functional and hygienic environment.

Food Safety & Compliance

• Follow strict food safety regulations to maintain a safe environment for all.

• Adhere to and enforce strict health and safety standards; ensure the kitchen meets all regulatory requirements.

• Responsible for the proper use and maintenance of kitchen equipment; report any malfunctions or safety hazards promptly.

Inventory & Equipment

• Follow FIFO procedures, restock inventory, and notify the Chef-in-charge of any low stock levels.

• Help put away daily deliveries.

Training, Supervision & Collaboration

• Assist in training new kitchen staff; provide guidance and mentorship to less experienced cooks and prep cooks.

• Work closely with other cooks, Food Services team members, and the Chef de Cuisine to ensure a harmonious kitchen operation.

• Frequently work with volunteers and represent the organization and its mission to patrons and members of the public.

• Assist with the dish team and other Food Services team members as needed.

• Flexibility and willingness to assist with daily production duties as needed or when event prep has been completed.

• Perform any other tasks assigned with a positive attitude and a willingness to help.

Requirements

• Valid food handler certification required or must be obtained within 30 days of hire.

• Ability to carry, lift, push, and pull up to 50 lbs. and regularly bend and stoop throughout the shift.

• Ability to work in a standing position for extended periods of time.

• Availability to work weekends, holidays, and variable event hours as required.

• Legal authorization to work in the United States.

Qualifications

• High school diploma or GED required; culinary degree preferred.

• Minimum 4 years of culinary experience, including at least 3 years of line cook experience in a professional kitchen; high-volume or event environment preferred.

Skills