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Under the direction of the Stand Lead, Supervisor, Manager, or Chef, the Vending Prep Cook will be responsible for effectively supporting all culinary operations.
Job Responsibility:
Reports for scheduled events on time, in complete uniform, with a neat and clean personal appearance
Must always maintain a friendly, positive attitude and a professional demeanor
Timely execution of station requirements to the specification of Stand Manager
Able to follow recipes and cook them to desired specifications
Knowledgeable of basic knife skills and production techniques, including fryer production
Shows a willingness to learn
Maintains and abides by County Health/ Sanitation as well as Legends Global standards
Able to multitask in a fast-paced environment
Always maintains positive guest relations
Ensures that only the highest quality product is served to our guests
Provides efficient service and quality products by following direction of management
Ensures that all equipment is in proper operational condition and is cleaned on a regular basis
Shows flexibility by rotating to other service locations when necessary
Performs other related duties, tasks, and responsibilities assigned by management.
Requirements:
Minimum of 1 year cooking experience in the food service industry, preferably in premium services, catering, and concessions environments for a sports and entertainment venue
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 organization and attention to detail
Must be able to remain calm in stressful situations
Must be able to smile, maintain positive body language, and consistently provide positive guest service
Must be able to make generalizations, evaluations, and decisions without immediate supervision
Must be at least 18 years old
Must be able to obtain CA Food Handlers Certification
Must be willing to work hours that vary, according to the event schedule