Temporary Chef Wyndham Golf Tournament

POSITION SUMMARY:

The Temporary Chef is a key member of our fast-paced, high-volume catering

kitchen, supporting culinary production during the Wyndham Golf Tournament.

This position requires strong time management, the ability to take direction, attention to detail,

and a commitment to high-quality food presentation. The Chef works closely with station

leads and the culinary leadership team to ensure that all menu items are prepped to specification,

on time, and within a clean, organized workspace.

The ideal candidate has a passion for creating exceptional food experiences and thrives in a fast-

paced, team-oriented catering environment.

Schedule & Commitment:

· Full-time availability required from August 4th-9th. Hours to roughly start at

7:30am and run until work is completed, potentially 3pm – 4pm during busiest days.

· Flexibility to work early mornings, evenings, and weekends as needed.

Opportunity:

While this is a temporary position, there is strong potential for the

role to transition into a permanent position as Pepper Moon continues to grow, including our

upcoming move into a new 40,000-square-foot facility featuring a 7,000-square-foot kitchen,

office space, and warehouse.

Responsibilities:

· Accurately execute prep lists for assigned station(s) - hot side, cold side, or deli - as directed by culinary leadership.

· Follow standardized recipes and plating guidelines to ensure consistency in taste, texture, and presentation.

· Maintain a clean, organized, and sanitized work area in compliance with food safety standards.

· Prioritize tasks and manage prep timelines to meet event production schedules.

· Communicate effectively with station leads, chefs, and fellow team members to coordinate workflow and avoid delays.

· Receive, store, and rotate ingredients and supplies, ensuring proper labeling and date tracking.

· Assist with plating, garnishing, and wrapping/packaging of menu items for off-site catering events.

· Adapt to changing priorities and assist other stations as needed during peak production times.

· Maintain a professional demeanor in a high-pressure, fast-moving kitchen environment.

· Be willing to provide ideas and suggestions on improvements, efficiency and recipes.

· Other functions as required to meet the needs of Pepper Moon Catering.

Success in the Role Looks Like….:

· Prep is completed on time and according to the daily prep schedule, allowing all stations to operate smoothly without delays.

· Consistent quality and presentation are maintained across all menu items, with attention to detail in every garnish, cut, and portion.

· Workstations are clean, organized, and safe at all times, meeting or exceeding health and sanitation standards.

· Communication with chefs and team members is clear and timely, ensuring smooth hand-offs between hot side, cold side, and deli prep. No contributions to drama.

· Adaptability under pressure — you remain calm, focused, and efficient even when priorities shift or the pace intensifies.

· Minimal rework or corrections needed due to following recipes and instructions precisely.

· A positive, team-oriented attitude that supports the fast-paced, collaborative environment of the kitchen.

Qualifications and Skills:

· Culinary degree or certification from an accredited culinary school is preferred but not required.

· Previous prep or line cook experience in a high-volume kitchen preferred; catering experience a plus.

· Strong knowledge of food safety standards and procedures, with a commitment to upholding cleanliness and sanitation guidelines. ServSafe certification required. If you do not currently have, we will provide the opportunity.

· Excellent organizational and multitasking skills, with the ability to prioritize tasks in a fast-paced environment.

· Effective timely communication skills, both verbal and written, with the ability to interact professionally with management and teammates.

· Strong time management and organizational skills.

· Willingness to be part of a team.

· Able to take instruction and receive constructive criticism

· Flexibility to work mornings, evenings, weekends, and holidays as required by catering schedules, with a focus on All-hands-on-deck during April Furniture Market, August Wyndham Championship, October Furniture Market, and December’s heavy holiday event season.

General Information:

The above statements are intended to describe the general nature and level of work being performed by individuals

assigned to this position. They are not intended to be an exhaustive list of all duties, responsibilities, and skills required

of personnel so classified.

The incumbent must be able to work in a fast-paced environment with demonstrated ability to juggle and prioritize

multiple, competing tasks and demands and to seek supervisory assistance as appropriate.

The Performance Plan/Initial Assessment for this position is 90 Days at which time the rating will be Retain, Continue

to Monitor, or Discontinue Employment. Interim evaluations will also be provided on a 30, 60 and 90 day basis.

Additional Notes:

• Collaborative work environment with dynamic growth opportunities.

• Committed to the career development and education of our team.