Cook C

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

• Must maintain a friendly, positive attitude and a professional demeanor at all times
• Timely execution of station requirements to specifications 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
• Ability to work buffet action station
• 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, fryers
• Knowledge of a la carte restaurant service to include the ability to work a station in a fast-paced environment
• Working knowledge of production sheets and the ability to accomplish them with little supervision
• 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 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
• 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
• Constant standing, walking, bending, stooping, lifting, reaching, and repetitive motions. Able to lift/move up to 50 lbs.

1-2 years of cooking and food prep experience in the food service industry, preferably in premium services, catering, and concessions environments for a sports and entertainment venue or high-volume restaurant or hotel.