.Cummins' Corporate Hospitality is a farm-to-table restaurant with locations in Columbus, IN and Indianapolis. They are hiring a line cook (no experience needed) and a pastry chef. More below. first, a note from the Chef, Max Joyner:
I think it may say that the position is based in Columbus but both could be in either location. It doesn’t mention it in the description but I do think that one of the big things that sets these jobs apart from comparable industry ones besides the local food focus is the quality of life, work/life balance. Our schedule is set by the business, so it mainly follows an 8-4 Monday-Friday schedule. Paid holidays, paid vacation time, sick pay and one week Christmas shut down paid. As a part of Cummins, we also uphold a strong corporate ethics code. Every service we do is prescheduled, so we know all the dinners that we do have several weeks in advance. We don’t have a set menu – and work with a network of farmers and cook with what is in season. There is lots of room for experimentation and creativity.
There is no need for any formal training or past experience for the prep cook role.
For more info, contact Max Joyner: firstname.lastname@example.org.
The CCH Pastry Chef is responsible for the ownership of the baking and pastry operations. The Pastry Chef is responsible for overseeing and executing all daily dessert and bread preparation and production. This person must maintain a neat appearance, possess excellent interpersonal skills and easily build rapport with customers. Constantly upholding exceptional levels of quality, service and efficiency, while ensuring that the requirements of guests and CCH standards are met.
The Pastry Chef will report to the Chef de Cuisine
Roles and Responsibilities
Qualifications and Education Requirements
The Pastry Chef is required to have minimum 2 years of experience in Hospitality, Culinary, Baking & Pastry Arts, or Food Service Management or supervision
Pastry Chef must constantly uphold exceptional levels of quality, service and efficiency, while ensuring that GIS – Hospitality standards are met. The Pastry Chef elevates and supports Cummins business by providing world class products and services to Cummins guests and leadership.
The CCH Prep Cook is responsible for assisting with each service allowing for calm, prompt and flawless service. This position handles food preparation, ware washing and miscellaneous kitchen duties. This person must maintain a neat appearance, possess excellent interpersonal skills and easily build rapport with customers. Constantly upholding exceptional levels of quality, service and efficiency, while ensuring that the requirements of guests and CCH standards are met.
The Prep Cook will report to the Chef de Cuisine & Sous Chef
Roles & Responsibilities
Corporate Hospitality Prep Cooks must have the following skills
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