Cook 1 (YouTube Theater)

Job Summary

Required Qualifications

• •5 years' 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
• •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 extend 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
• •Must maintain a friendly, positive attitude and a professional demeanor at all times
• •Ability to follow recipes and cook them to desired specifications
• •Ability to support culinary management with development of recipes and new food ideas
• •Knowledgeable of advanced knife skills and techniques to include classic vegetable knife cuts
• •Advanced knowledge in meat butchery, fish butchery, protein carving, proper portioning of proteins
• •Versed in basics of charcuterie/ sausage making
• •Advanced knowledge and creation of classic sauces, soups, stocks without 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 skillet, combi ovens, grill, fryers)
• •Knowledge of a la carte restaurant service to include the ability to work at all stations in every kitchen in a fast-paced environment as well as helping all new employees understand culinary operations
• •Knowledge and implementation of production sheets and event orders and how best expedite their completion
• •Ability to step in and lead kitchen or service in the absence of Supervisor, or management
• •Expedites a la carte service or events and direct subordinate culinary staff in the absence of management if required
• •Supports and helps the monthly inventory process with management team
• •Helps to implement HAACP plans within their respective areas
• •Works closely with premium purchasing/warehouse to team 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 Hospitality standards
• •Ability to multitask in a fast-paced environment
• •Always Maintain positive guest relations
• •Ensures that only the highest of quality product is served to our guests
• •Provide efficient service and quality products by following 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