Cook 3, Concessions (SoFi Stadium)

Under direction of the Executive Culinary Team, individuals will be responsible for effectively supporting all culinary operations. Legends Global brings a 360-degree, data-driven approach across Global Partnerships, Hospitality, Merchandise, and Attractions. Legends is an Equal Opportunity employer.

Responsibilities

Support all culinary operations under direction of the Executive Culinary Team; Timely execution of station requirements to specification of Executive Culinary Team; Maintain and abide by County Health/Sanitation as well as Legends Hospitality standards; Always maintain positive guest relations; Ensure only the highest quality product is served to guests; Provide efficient service and quality products by following direction of culinary management; Ensure all equipment is in proper operational condition and cleaned on a regular basis; Rotate to other service locations within the kitchen and property when necessary; Perform other related duties as assigned by management

Requirements

1 year entry level cooking and food prep experience in the food service industry (preferably in premium services, catering and concessions for a sports and entertainment venue or high-volume restaurant or hotel); Must be able to communicate with co-workers and management; Strong commitment to delivering a high level of customer and client service with demonstrated initiative and culinary skills; Customer service oriented with the ability to interact with all levels of management; Must be flexible to work extended hours due to business requirements including late nights, weekends and holidays; Must be able to work in a team environment; High level of attention to detail and organization; Must be at least 18 years old; Be willing to work hours that vary according to event schedule; Must be able to lift and carry up to 50 lbs; Must have ServSafe/food handler certification; Must maintain a friendly, positive attitude and a professional demeanor at all times; Ability to follow recipes and cook them to desired specifications; Knowledgeable of basic knife skills and production techniques; Knowledge of cold food production; Ability to work at a buffet action station; Shows a willingness to learn; Ability to multitask in a fast-paced environment