First Cook

First CookCatering by Legends Global, the leader in privately managed public assembly facilities has an excellent and immediate opening for a First Cook at the Moscone Center.POSITION SUMMARY:This position reports to the Director of Culinary Operations, Executive Chef, Director of Operations and the Sous Chef. Position is responsible for the supervision, directions and training of the Kitchen Cooks and Pantry employees. This classification is a working Union position.Position Duties:Plan, organize and prepare the production of all manual food products as assigned by the Chef/Kitchen Manager and/or the Operations ManagerTrain and supervise employees under his/her supervision.Maintain cost-effective food and labor costs as instructed by the Chef/kitchen Manager by following Food and Beverage standard recipes and menusAssist the Chef/Kitchen Manager in following and maintaining standard recipes as listed in the Food and Beverage standard recipe book.Maintain safe and sanitary working conditions and environment.Plan and coordinate all production activities within the kitchen according to the standards set by Catering by Legends GlobalAttend and participate in Food Production meetings as instructed.Perform all skilled labor as classification dictates.Prepare menu items as directed on Production SheetFollow recipes and menu as outlined by Catering by Legends Global standard recipe book or as directedMaintain quality food production standards of Catering by Legends GlobalPrepare hot food items for any or all of the work stations, including but not limited to; Fry/Sauté Station; Broiler/Roast Station; Breakfast Station; Stock, Soups, Sauces Station; and others as assigned.Follows all rules and regulations of Catering by Legends GlobalSafely operates all equipment used at the location.· Maintains safety, sanitation, and health code standardsPerforms other related duties as assigned by Director of Culinary Operations / Executive Chef/Sous Chef/ Manager/SupervisorWorking Conditions:This position will work under limited supervision and will require the ability to problem solve and the ability to interact with all levels of staff, including management. Hours vary due to function needs. Employee is regularly required to stand and walk for extended periods. Must regularly lift and or move up to 100 pounds. Must be able to withstand loud noise and temperature changes in the environment.QUALIFICATIONS:Must be at least 18 years of age.Certification of course completion from an accredited culinary school, college or technical school; three or more years of hands on experience, and one or more years of Kitchen/culinary supervisory experience.Ability to use, maintains, and trains others in the use of basic food service and kitchen equipment.Must have certification equivalent to Serv SafeMust have ability to follow directions and effectively perform the workMust have supervisory skills in planning, organizing, directing, and providing leadership.Must have the ability to work under general direction and motivate and supervise employees.Strong communication skills and the ability to read, write and understand English.Must speak and understand English well enough to converse with customers, supervisors and employeesStrong analytical and mathematic skills in relation to the culinary profession and Food and Beverage industry.Basic PC application skills such as Excel and Word.Must have a pleasant personality and neat appearance.Must be a member in good standing of the local Union.