Long Beach Amphitheater Food & Beverage - Prep Cook

Under direction of the Executive Culinary Team, individuals will be responsible for effectively supporting all culinary operations.

Responsibilities

Effectively support all culinary operations under direction of the Executive Culinary Team; Timely execution of station requirements to specification of Executive Culinary Team; Follow recipes and cook them to desired specifications; Maintain knowledge of cold food production and hot food production; Work at buffet action stations; Maintain and abide by county health and sanitation as well as Legends Hospitality standards; Multitask in a fast-paced environment; Maintain positive guest relations and ensure quality product is served; Ensure equipment is in proper operational condition and cleaned on a regular basis; Rotate to other service locations within the kitchen and property when necessary

Requirements

Must maintain a friendly, positive attitude and a professional demeanor at all times; Timely execution of station requirements to specification of Executive Culinary Team; Ability to follow recipes and cook them to desired specifications; Knowledgeable of basic knife skills and production techniques; Knowledge of cold food production to include salads, dressings, vinaigrettes, sandwiches, vegetable and fruit cleaning and prep, ready to eat dips and spreads, packaging of cold food, completion of entire dishes from start to finish; Knowledge of basic hot food production and equipment use including tilt skillet, combi ovens, grill, stove, fryers, and proper reheating/retherming of food; Ability to work at a buffet action station; Maintain and abide by county health and sanitation as well as Legends Hospitality standards; Ability to multitask in a fast-paced environment; 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.

Nice to have

1 year entry level cooking and food prep experience in the food service industry, preferably in premium services, catering and concessions environment for a sports and entertainment venue or high-volume restaurant or hotel