Job Description

Job Description

Job Description

Primary Responsibilities:  

• Perform quality work within established timelines.  

• Interact professionally with coworkers, leadership, and internal partners.  

• Contribute effectively as part of a team.  

• Work independently when required while communicating with the team to coordinate tasks. 

• Prepares assigned food items according to standardized recipes, portion guidelines, and production sheets.  

• Ensures all food produced meets WEC quality standards for taste, presentation, temperature, and freshness.  

• Utilizes high‑quality ingredients and prepares menu items in a cost-effective manner.  

• Assists in batch cooking, packaging, labeling, and staging items for distribution across outlets.  

• Practices proper food handling, rotation, and storage (FIFO).  

• Reports any product shortages, equipment issues, or concerns to the Sous Chef or Commissary Chef. 
  Maintains a clean, sanitized, and organized workstation throughout the shift.  

• Ensures all kitchen waste is disposed of properly and supports sustainability practices.  

• Assists in receiving, storing, and organizing deliveries following WEC purchasing and storage standards.  

• Ensures all products are dated and stored at correct temperatures. 

• Works collaboratively with fellow cooks and supervisors to meet production timelines.  

• Communicates progress, challenges, and needs to leadership in a timely manner.  

• Supports training of new team members when requested.  

• Follows all uniform and grooming standards outlined in company guidelines. 

This job description in no way states or implies that these are the only duties to be performed by the associate occupying this position. Associates will be required to perform any other job-related duties assigned by their supervisor.  This document does not create an employment contract, implied or otherwise, other than an "at will" employment relationship. 

Physical Requirements:  

These physical demands represent the physical requirements necessary for an associate to successfully perform the essential functions of this position. Reasonable accommodation can be provided to enable individuals with disabilities to perform the essential functions described in this position. 

• Must be able to stand and walk for extended periods.  

• Must be able to use hands, wrists, and arms for chopping, mixing, lifting, and repetitive motions.  

• Must be able to bend, reach, stoop, and occasionally climb.  

• Must be able to lift up to 50 lbs occasionally.  

• Must have close vision for reading labels, recipes, and production sheets.  

• Must be able to work in both warm and cold environments. 

Qualifications, Education, Experience, Skills and Abilities  

• Minimum 1–2 years experience in a high‑volume or production kitchen preferred.  

• Strong understanding of basic cooking techniques and commercial kitchen equipment.  

• Ability to follow recipes, instructions, and production sheets accurately.  

• Detail‑oriented with strong organizational skills.  

• Ability to communicate effectively with supervisors and teammates.  

• Must be dependable, punctual, and able to work in a fast‑paced environment.  

• Must be able to work safely with knives, hot equipment, and chemicals.  

• Basic understanding of food safety, sanitation practices, and HACCP guidelines.  

• Ability to work in varied temperatures and fast-moving production zones. 

The World Equestrian Center is managed by  Columbus Hospitality Management ; a company committed to providing quality service and memorable guest experiences in a positive and welcoming work environment. We are focused on supporting the needs of our team through our commitment to the family/work life balance and by providing development opportunities. 

We are proud to be a Drug Free Workplace/EOE. All applicants will be required to submit to a background check prior to employment. 

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