Prep Cook - Part Time

Position Overview This position is a hands‑on prep cook role reporting to the Executive Chef. Duties include production and inventory of hot and cold foods under the direction of the Executive Chef and according to standards set by the Food & Beverage Director. Essential Duties and Responsibilities Always maintain an organized sanitary workstation. Properly label and date food items for storage and retail concession sales. Assist in the preparation of cut vegetables, baked goods, proteins, and salads. Minimize waste by controlling overage and usage. Follow approved recipes and production standards. Prepare all food for concessions as directed by the Executive Chef. Perform other duties and tasks assigned by supervisor. Skills and Abilities Ability to follow oral and written instructions. Proficiency in mathematics to assess dry and liquid weights and measurements. Ability to focus with strong attention to detail in a fast‑paced environment. Excellent customer service skills. Capacity to work in a confined environment with hot and cold temperatures for prolonged periods of time. Strong work ethic that encourages quality team efforts. Maintain proper grooming and dress‑code standards for the kitchen. Qualifications Read and understand English. Learn operation of all kitchen equipment. Strong knowledge of safe health and sanitary practices. Recognize and utilize weights and measurements, dry and liquid. Lift up to 40 pounds. Identify and properly use all kitchen small wares. Produce high‑quality food in a fast‑paced environment. Positive customer service attitude at all times. Maintain proper grooming and dress‑code standards. Strong urgency and quality in a team environment. Other Qualifications Available to work flexible hours, including nights, weekends, and holidays. ServSafe Food Handler Certification or ability to acquire certification within 6 months of employment. Education and Work Experience High School Diploma or GED required. Minimum of 2 years of food service experience in a commercial or restaurant kitchen environment. Knowledge of food service health and safety standards. Physical Demands Regularly required to move around the facility; stand and walk for duration of shift; stooping, carrying, bending and lifting up to 40 pounds; work inside or outside building as needed by events; repetitive eye/hand coordination; daily lifting and carrying up to 40 lbs. Ability to distinguish color and see objects or symbols at required distances. Climb ladders and staircases as needed. Working Conditions On‑site at Wilmington Convention Center Kitchen environment. Generally not substantially exposed to adverse work conditions. Equal Opportunity Statement Legends Global is an Equal Opportunity/Affirmative Action employer, encouraging Women, Minorities, Individuals with Disabilities, and protected Veterans to apply. VEVRAA Federal Contractor. #J-18808-Ljbffr