Cook B

• 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 intermediate knife skills and techniques to include classic vegetable knife cuts
• Knowledge of set-up and function of Buffet Carving/action stations
• Entry-level knowledge of meat butchery, fish butchery, protein carving, and proper portioning of proteins
• Working knowledge and creation of classic sauces, soups, and stocks with minimal supervision
• Knowledge of cold food production to include guacamole, cold salads, dressings, vinaigrettes, sandwiches, cut fruit, fruit salad, vegetable cleaning and prep, ready-to-eat dips and spreads, bagging of cold food, the completion of entire dishes from start to finish
• Knowledge of hot food production to include sauces, reheating/retherming of food, smoking, roasting, grilling, and braising of proteins, working with tilt skillets, combi ovens, grills, and fryers
• Knowledge of a la carte restaurant service to include the ability to work multiple stations in a fast-paced environment
• Working knowledge of production sheets and event orders, and the ability to accomplish them with little supervision
• Ability to step in and help expedite events or service in the absence of cook A, supervisor, or management
• Works closely with premium purchasing/warehouse to understand the upcoming needs and to help with the daily ordering process
• Shows a willingness to learn
• Maintain and abide by County Health/ Sanitation as well as Legends Global standards
• Ability to multitask in a fast-paced environment
• Always maintain positive guest relations
• Ensures that only the highest quality product is served to our guests
• Provide efficient service and quality products by following the direction of culinary management
• Ensure that all equipment is in proper operational condition and is cleaned on a regular basis
• Shows flexibility by rotating to other service locations within their kitchen and the property when necessary
• Perform other related duties, tasks, and responsibilities assigned by management

• Must be at least 18 years old
• Must be able to obtain CA Food Handlers Certification
• Be willing to work hours that vary according to the event schedule
• Must be able to lift and carry up to 50 lbs.
• 2-3 years of cooking and food prep experience in the foodservice industry, preferably in premium services, catering, and concessions environments for a sports and entertainment venue or high-volume restaurant or hotel
• Must be able to communicate with co-workers and 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

Customer service oriented with the ability to interact with all levels of management