Cook B

PRIMARY FUNCTION Under direction of the Executive Culinary Team, Cook B will be responsible for effectively supporting all culinary operations. Specific responsibilities include, but are not limited to: PRINCIPAL DUTIES AND RESPONSIBILITIES 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 (duties may be added or subtracted at management’s discretion). 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 (duties may be added or subtracted at management’s discretion). 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. KNOWLEDGE, SKILLS, AND ABILITIES The ideal candidate will have 2-3 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. 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. MINIMUM QUALIFICATIONS Must be at least 18 years old Be willing to work hours that vary according to the event schedule Must be able to lift and carry up to 50 lbs. PHYSICAL REQUIREMENTS Constant standing, walking, bending, stooping, lifting, reaching, and repetitive motions. Able to lift/move up to 50 lbs. Required Certifications CA Food Handlers Certification Union Membership This position is represented by Unite Here Local 11. Please note that union dues are required as part of membership. Compensation $28.50 - $31.70 hourly Legends Global is an Equal Opportunity/Affirmative Action employer, and encourages Women, Minorities, Individuals with Disabilities, and protected Veterans to apply. VEVRAA Federal Contractor. #J-18808-Ljbffr