Cook - Part-Time

Legends/ASM Global, the leader in privately managed public assembly facilities, has an excellent and immediate opening for a Cook. Responsible for preparing banquet offerings as well as menu items ordered by the guest through the point-of-sale system, including performing any cooking, baking, butchering required and performing all duties in the kitchen. The position must be able to utilize BEOs to fulfill client needs in a timely, organized manner.

Responsibilities

Prepare banquet offerings and menu items ordered by guests through the point-of-sale system; perform any cooking, baking, butchering required; perform all duties in the kitchen; utilize BEOs to fulfill client needs in a timely, organized manner; adhere to Health Department and ServSafe regulations; prepare hot and cold food to order per standardized recipes; prepare food items for banquet orders and large groups; always provide highest quality service to guests and co-workers; follow proper food handling techniques and coordinate the use of time, material, and equipment to avoid waste and unnecessary expense; assist with opening and closing inventory counts; set station up prior to opening to ensure a state of readiness based on historical par levels; store and responsibly manage raw and cooked foods and non-food supplies; follow temperature danger zone guidelines to ensure food safety; always maintain a sanitizer bucket at proper dilution; ensure all products are properly wrapped, labeled, and dated; practice FIFO for all products; operate equipment 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; request inventory refills as needed; keep work area clean, organized, and sanitary; clean and organize workstation at end of shift; supervise temporary labor staff as needed

Requirements

One-year certificate from culinary school; 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 skills and cooking skills; ability to create and support a team environment; ability to conduct work efficiently to meet high demand; must be able to work in a high stress environment; ability to work in confined spaces for prolonged periods of time; ability to work in an environment having both hot and cold temperature extremes; must have a pleasant personality and adhere to Uniform Standards policy; must be able to work in a demanding environment; must be able to work flexible hours, irregular hours may exist; must have attention to detail; must be able to adapt to change in the work environment, managing competing demands, frequent changes, delays, or unexpected events; must be compliant with Health Codes; ability to stand for long hours during events; must be able to lift 50 pounds; must be able to push 50 pounds; ability to move heavy (200+ pounds) wheeled carts; constant reaching, standing, walking, and stooping; performing work through repetitive eye/hand coordination; ability to balance and have good manual dexterity