Cook 1 Clubs (SoFi Stadium)

ASM Global

2d•Onsite

About The Position

GLOBAL HOSPITALITY We believe that exceptional venue experiences should extend beyond game day and show time. From five-star feasts and craft cocktails to local eats and sizzling chef-inspired creations, we are renowned for our exceptional dining experiences. Our fresh, creative cuisine is just the beginning. We strive to delight guests at every turn: candy walls, in-house bakeshops and a warm welcome at every turn. THE ROLE Under direction of the Executive Culinary Team, individuals will be responsible for effectively supporting all culinary operations. Specific responsibilities include but are not limited to:

Requirements

To perform this job successfully, the candidate must be able to perform each essential duty above at the highest levels.
The ideal candidate will have 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

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
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, 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 skillet, combi ovens, grill, fryers, duties may be added or subtracted at management’s discretion)
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
Perform other related duties, tasks and responsibilities as assigned by management