Catering Banquet Cook

ABOUT US 
Come work with us! At Leroy Springs & Company, we are more than a nonprofit organization. We are a family of brands rooted in nonprofit recreation, with a legacy lasting more than 80 years and a long-held belief that all people should benefit from affordable outdoor recreation, education and wellness opportunities. Today, our portfolio includes the Anne Springs Close Greenway, a 2,100-acre nature preserve; four historic golf courses; Springmaid Mountain Retreat in Spruce Pine, NC; and the FLYERS Afterschool program, which serves all Fort Mill elementary schools.

With a team of over 500 dedicated employees across four counties and two states, we are united by values of excellence, integrity and community. Our culture is built on trust, collaboration and a shared vision for a vibrant future.

Whether you are interested in outdoor seasonal jobs, non-traditional education positions, or a segue into the nonprofit, golf or parks and recreation industries, Leroy Springs & Company offers a place to grow, connect and make a lasting impact.

Overview:
The Catering Banquet Cook is responsible for preparing, cooking, and presenting high-quality dishes for catering events. This role combines culinary expertise with strong organizational skills to ensure smooth kitchen operations. The ideal candidate will collaborate with the catering team to maintain the highest standards of quality, safety, and service while delivering an exceptional dining experience for guests. 

Key Functions:

1. Pre-Event Preparation:
   • Review event menus and ensure understanding of all dishes, ingredients, and special dietary requests.
   • Confirm that ingredients, supplies, and equipment are properly prepped, stored, and ready for use.
2. Food Preparation and Cooking:
   • Execute menu items, ensuring consistency in taste, presentation, and adherence to recipes.
   • Prepare and cook a variety of dishes using methods such as grilling, sautéing, baking, and frying.
   • Maintain portion control and plate presentation standards.
3. Kitchen Organization and Cleanliness:
   • Keep workstations organized and stocked with necessary tools and ingredients.
   • Ensure proper cleaning and sanitation of all kitchen equipment and surfaces throughout the shift.
   • Assist in maintaining dishware, utensils, and other supplies during events.
4. Event Coordination:
   • Collaborate with the catering and front-of-house teams to ensure timely service and smooth event execution.
   • Respond to special requests or last-minute changes in coordination with the event manager.
5. Health and Safety Compliance:
   • Adhere to food safety and hygiene standards, including proper handling of ingredients and kitchen equipment.
   • Follow all safety protocols to ensure a safe and compliant work environment.
6. Post-Event Responsibilities:
   • Assist in cleaning and breakdown of the kitchen after events.
   • Manage leftovers and dispose of or store them according to company policy.
7. Team Collaboration and Communication:
   • Communicate effectively with team members to coordinate tasks and resolve issues.
   • Provide input and feedback on event execution to improve future operations.

THE LSC WAY
Our Culture is a top priority.  As part of our commitment to culture, we have written several ‘fundamentals’ called The LSC Way that are traits we value in our daily activities.  The fundamentals that are critically important to this position are:

• Think Team First
• Take Ownership
• Pay Attention to the Details
• Walk in Your Customers' Shoes
• Lead by Example

KNOWLEDGE, SKILLS and ABILITIES

• Must be able to work independently and with all levels of leadership, as well as in a fast-paced, high energy and physically demanding environment
• Ability to hold accountable for specific goals set through management
• Able to collaborate well with others to achieve goals
• Excellent written and verbal communication skills; attention to detail
• Work schedule varies and will include working days, nights, holidays, and weekends and requires standing and/or walking for extended periods
• Must be able to work indoor and outdoor service/events

MINIMUM QUALIFICATIONS
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and or/ability required.  Reasonable accommodation may be made to enable individuals with disabilities to perform essential functions.  

• High school diploma or equivalent preferred.
• ServSafe Food Handler and ServSafe Alcohol certifications (training provided if not already certified).
• Current CPR, First Aid, and AED certifications (training provided).
• Work schedule varies and may include evenings, weekends, and holidays
• Working in multiple locations and food truck 

REPORTING TO THIS POSITION
N/A

PHYSICAL REQUIREMENTS

• Must be physically able to operate a variety of kitchen appliances, equipment, and utensils, etc.  
• Must be able to exert up to 25-75 pounds of force occasionally and/or a negligible amount of force frequently or constantly to lift, carry, push, pull, or otherwise move objects.
• Physical demands are more than those for sedentary work; one must be able to remain on feet for extended periods, stoop, kneel, push, pull, and lift/carry weights of up to 75 pounds.
• Ability to work in a hot, damp, and physically demanding environment.
• Frequent immersion of hands in water.