Cook

ASM Global, the leader in privately managed public assembly facilities, has an excellent and immediate opening for a Cook at the Shreveport Convention Center/Municipal Auditorium in Shreveport, Louisiana. Under direction of the Executive Chef and Sous Chef, the Part Time Cook primary responsibilities included the following functions in accordance with ASM policies.

Responsibilities

Reports to work in proper uniform according to scheduled time; Follows instructions for each event as given by the Executive Chef and Sous Chef; Prepare hot and cold food to order per standardized recipes; Prepare food items for banquet orders and large groups; Follow proper food handling techniques and Health Department/ServSafe regulations; Maintain safe working conditions and sanitary work area; Assist with opening and closing inventory counts; Store and properly handle raw and cooked foods and non-food supplies; Follow temperature danger zone guidelines to ensure food safety; Maintain a sanitizer bucket at proper dilution at all times; Ensure all products are properly wrapped, labeled and dated; Practice FIFO for all products to ensure proper rotation; Operate equipment (knives, grill, flat top, fryer, etc.) according to use and safety instructions; Cook the exact number of items ordered by each customer, working on several different orders simultaneously; Distribute food to concession cashier/attendant to serve to customers; Request inventory refills as needed on a timely basis; Keep work area clean, organized and sanitary; Clean and organize workstation at end of shift; Provide highest quality service to guests and co-workers at all times

Requirements

Must be 18 years of age or older; Ability to read signs and follow simple oral and written instructions; Excellent customer service skills; Must be able to pass a background check and meet corporate minimum requirements; Must have a High School Diploma or GED; 3 plus years' in a multi-purpose, high volume operation or similar combination of education and experience; Ability to read and interpret recipes and prep list; Ability to create recipes and use culinary knowledge to enhance the kitchen menus; Ability to read and interpret documents such as safety rules, operating and maintenance instructions and procedure manuals; Intermediate knife and cooking skills; Creates and supports a team environment; Work effectively under pressure and/or stringent schedule and produce accurate results for multiple projects in a fast-paced setting; Attention to detail; Must be able to adapt to change in the work environment, managing competing demands, frequent changes, delays or unexpected events; Must have a pleasant personality and adhere to Uniform Standards policy; Maintain an effective and professional working relationship with clients, employees, exhibitors, patrons, tenants and others encountered in the course of employment; Work according to established standards and procedures set by ASM Global leaders; Ability to work long and irregular hours that may vary due to functions and may include day, evening, weekend and holiday shifts; Must be compliant with Health Codes; Non-slip shoes required; Must have reliable transportation and be able to report to work as scheduled; Maintain a client service oriented attitude; Physical demands include stooping, lifting, pushing and pulling, substantial walking and standing; Must have positive attitude; Must be a team player and a problem solver; Must be able to take direction, to multitask, and complete each task; Must have the ability to work calmly and effectively under pressure; Ability to lift carefully items of moderate weight and size