Commissary Cook 1 at Angel Stadium

Legends Global•Anaheim, CA

3d•Onsite

About The Position

Under direction of the Executive Culinary Team, the Commissary Cook 1 is responsible for hot food preparation and operation of hot food equipment in a commissary setting. This role focuses on accurate execution of prepped items, batch cooking, and maintaining food safety standards. Legends Global is a premier partner to the world's greatest live events, venues, and brands, delivering a fully integrated solution of premium services. Our culture is one of respect, ambitious thinking, collaboration, and bold action, committed to building an inclusive workplace.

Requirements

Minimum 2-3 years of culinary experience in high-volume operations.
Proficiency in hot food preparation and equipment operation.
Ability to manage multiple tasks under pressure.
Knowledge of HACCP and sanitation standards.
Must be at least 18 years old.
Must be able to obtain CA Food Handlers Certification.
Ability to work all Venue events including extended hours, nights, weekends, and holidays.
Ability to work in hot, cold, and fast-paced environments.
Ability to lift items weighing up to 50 lbs.

Responsibilities

Prepare hot food items using prepped ingredients according to standardized recipes.
Operate hot food equipment such as ovens, steam kettles, and tilt skillets safely and efficiently.
Assist with batch cooking and portioning for large-scale production.
Label, date, and store prepped items following FIFO and HACCP guidelines.
Maintain HACCP compliance and accurate temperature logs for all hot food items and cooling of hot food items.
Guide junior staff in hot prep tasks and station readiness.
Safely deliver prepped or cooked food items from the commissary to designated concession stands while maintaining strict adherence to food safety and health guidelines.
Operate commercial popcorn machines to produce large quantities according to production schedules.
Ensure all items are properly covered, labeled, and held at required temperatures during transport.
Follow HACCP protocols and company standards for handling and transferring food products.
Maintain cleanliness during and after shift, including thorough cleaning of equipment and work areas.
Dispose of waste properly and adhere to recycling and sustainability guidelines.
Carry out additional tasks and responsibilities as assigned by management, based on operational priorities and business needs.
Adhere to PPE requirements and knife/equipment safety protocols.
Maintain sanitation standards and proper food handling practices.
Promptly report hazards, injuries, and unsafe conditions.