Cook A for Catering at Angel Stadium

ASM Global•Anaheim, CA

1d•$29•Onsite

About The Position

Cook A will be responsible for effectively supporting all culinary operations under the direction of the Executive Culinary Team. This role requires a friendly, positive attitude, professional demeanor, and the ability to follow recipes to desired specifications. The position also involves supporting culinary management with recipe development and new food ideas, demonstrating advanced knife skills, and possessing knowledge in various cooking techniques including meat and fish butchery, protein carving, charcuterie, classic sauces, soups, and stocks. Responsibilities extend to cold and hot food production, a la carte restaurant service, expediting orders, supporting inventory processes, implementing HACCP plans, and maintaining high-quality standards and guest relations. The role requires flexibility to rotate to other service locations and perform other related duties as assigned by management.

Requirements

5 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 able to work in a team environment.
High level of attention to detail and organization.
Must be at least 18 years old.
Must be able to obtain CA Food Handlers Certification.
Must be able to lift and carry up to 50 lbs.

Nice To Haves

Experience in premium services, catering, and concessions environments for a sports and entertainment venue or high-volume restaurant or hotel.

Responsibilities

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 the development of recipes and new food ideas.
Demonstrate advanced knife skills and techniques to include classic vegetable knife cuts.
Demonstrate advanced knowledge in meat butchery, fish butchery, protein carving, and proper portioning of proteins.
Demonstrate knowledge of the basics of charcuterie/ sausage making.
Demonstrate advanced knowledge and creation of classic sauces, soups, and stocks without supervision.
Perform 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, and the completion of entire dishes from start to finish.
Perform 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).
Demonstrate knowledge of a la carte restaurant service to include the ability to work all stations in every kitchen in a fast-paced environment, as well as helping to train all new employees.
Demonstrate knowledge and implementation of production sheets and event orders, and how to best expedite their completion.
Expedite a la carte service or events and direct subordinate culinary staff in the absence of management if required.
Support and help the monthly inventory process with management team.
Help to implement HAACP plans within their respective areas.
Work closely with premium purchasing/warehouse to understand the upcoming needs and to help with the daily ordering process.
Show 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.
Ensure 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.
Show 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.