Prep Cook/Line Cook & Kitchen Utility at Taft Museum of Art

POSITION: Prep Cook/Line Cook & Kitchen Utility

Reports to: Executive Chef
Team: Visitor Experience
Status: Part-Time, Non-Exempt
Shift: Shifts available Wednesday-Sunday 9:00 a.m. to 5:00 p.m., including occasional nights/weekends

Compensation: Starting at $15 - $21 per hour commensurate with experience and certifications.
Benefits: Aflac, free downtown parking, Employee Assistance Program (EAP), museum membership, paid Discretionary Time Off after 250 hours worked, and other special discounts.

The Taft Museum of Art, located in downtown Cincinnati, is seeking a part-time Prep Cook/Line Cook & Kitchen Utility position, reporting to the Chef Manager. This position requires a positive, highly organized team player who communicates proactively, is attentive to detail, manages multiple priorities, and has excellent communication and collaborative skills. Enjoy this rare opportunity to join the staff of one of the finest small art museums in the United States.

Please submit a cover letter, resume, and three references. Please submit only through our online portal at taftmuseum.org/Careers. Our team will review your information, and we will get back to you with the next steps. If you have questions, please email Human Resources at HRAdm@taftmuseum.org. No phone calls, please.

POSITION OVERVIEW

Reporting to the Executive Chef, Prep Cook/Line Cook & Kitchen Utility prepares ingredients, performs some of the simpler cooking functions as assigned by the Chef, based upon event needs, and maintains a clean and orderly kitchen. This position carries out a wide variety of general prep and utility work in TMA kitchen supporting the Wednesday through Sunday caf operation and year-round catering of activities and events. The Prep Cook and Kitchen Utility has excellent experience with high volume food prep work, demonstrated by good and consistent knife skills, experience with a wide variety of kitchen equipment, and a knowledge of food safety requirements. Works independently on an opening or closing shift and is self-motivated and able perform work from the Chef's written prep sheets. The individual possesses a Level 1 Food Safety qualification or has the willingness to attain the certification.

CORE RESPONSIBILITIES

• Kitchen Operations
  • Opens the kitchen daily, carries out checklists or other daily standards for compliance,
  • Ensures facilities are ready for day's needs per the requirements of the Chef.
  • Works independently using the Chef's prep sheets to carry out the necessary general food in accordance with the needs of service, including preparing and placement for the line, making soups or quiches, and other similar tasks.
  • Takes receipt of deliveries, checks them against orders for accuracy, and alerts the Chef of any variances.
  • Correctly stores vendor deliveries and prepared food according to TMA and health code requirements.
  • Carries out cleaning tasks, such as rotating product in the walk-in, and performs as a dishwasher when no dishwasher is available.
  • Demonstrates adherence to food safety protocols and other compliance standards.
• Other Duties
  • Carries out related duties such as line work for daily service or events as assigned by the Chef.
  • Assists food service and guest services and hospitality staff with set-ups and break downs as necessary.
  • Participates in training or meetings as assigned.
  • Demonstrates excellent customer service, and answers questions of guests and staff or refers them to a colleague or manager as appropriate.
  • Identifies, articulates, and suggests solutions for challenges to assist the culinary department in its efforts to constantly improve.

REQUIRED EDUCATION AND EXPERIENCE

• Education: Formal culinary training or demonstrable on-the-job training to meet job requirements. Level 1 food safety qualification (or willingness to attain within 90 days of employment).
• Job Experience: Experience of high-volume prep in a similar kitchen setting; experience of working independently as an opening or closing person, or an ability to demonstrate this independence from other experiences.
• Physical Demands: Lifting, carrying, and reaching stock shelves at least 5' in height and up to 50lbs.; pushing or pulling more than 50lbs.; standing for 5 hours at a time. Ability to use a step ladder to reach items. Ability to work with knives, ovens, and kitchen equipment.
• Computer: Must be able to clock-in and out and access basic information such as a schedule through a computer.

REQUIRED COMPETENCIES (SKILLS)

• Kitchen: Demonstrates an ability to carry out safe food preparation consistently and efficiently, including cleaning, cutting, heating, cooking, mixing, and refrigerating a range of different foods.
• Teamwork: Works cooperatively as part of a wider kitchen team, and often supports the overall success of the team independently by ensuring required preparation work is completed prior to the Chef or Line Cook's arrival. A positive, can-do attitude. Works well with others to create an inclusive work environment.
• Initiative: Demonstrated proactive approaches to problem-solving.
• Customer Service: Strong customer service abilities; actively looks for ways to assist customers and coworkers.
• Communication: Ability to recognize when a problem has occurred and communicate it to management.

MUSEUM CORE VALUES

All employees of the museum must strive to:

• Embrace the museum's core values of respect, integrity, excellence, creativity, and collaboration and demonstrate this understanding through words, behaviors, and interactions with our guests, staff members, volunteers, and the public.
• Learn and teach every day. Share knowledge freely with colleagues and pursue opportunities to gain new skills to enhance our success as a team.
• Appreciate, understand, and value each staff member's expertise, background, experience, strengths, and unique perspective. Share time, energy, and knowledge with others to ensure everyone has the highest potential to succeed.
• Achieve excellence in all tasks and goals.
• Demonstrate professionalism on and off the job and always represent the Taft Museum of Art positively and professionally. Speak truthfully and fulfill promises and obligations in all museum dealings.
• Be comfortable and communicate with people of diverse backgrounds.
• Adhere to all current museum policies, procedures, protocols, and processes.
• Create a pleasant work environment by being a positive influence and respectful to every person.

The success of the Taft Museum of Art is driven by our core values of respect, integrity, excellence, creativity, and collaboration, as exemplified by our team members.

Our VIEW:

• Value diversity, equity, access, and inclusion as drivers for attracting and retaining a diverse team of board members, staff, and volunteers who feel empowered to deliver excellence. This is also the key to reaching a diverse community and audience.
• Include multiple perspectives and believe that differing views strengthen our museum by stretching us each day to learn, experience, and expand our thinking.
• Embrace our mission and vision to explore the hidden gems connected to our historic house, the people that lived in it for the first 100 years, and the extensive art collection, bringing all of this to life and making it relevant and unique to each guest.
• Work together as a board and staff to ensure that our members, partners, and key stakeholders reflect and embrace these core values.

Diversity, Equity, Access, and Inclusion Statement (DEAI): Taft Museum of Art desires to reflect the diversity of our community at every entry point-board, staff, exhibition, education programming, and all museum operations. By embedding DEAI into all museum areas, the Taft Museum of Art will be a champion for equitable practices, providing a welcoming and inclusive museum experience, and be accessible to all.

Pay Range: $15 - $21 per hour