Long Beach Amphitheater Food & Beverage - Cook

ASM Global•Long Beach, CA

2d•Onsite

About The Position

Legends|ASM Global, the leader in privately managed public assembly facilities, has an excellent opportunity for a Cook at the Long Beach Amphitheater. Please note that Long Beach Amphitheater employees are covered by a collective bargaining agreement with Unite Here Local 11, and union membership is a condition of employment. The Role Bartenders are responsible for positive guest interactions while accurately mixing and serving beverages to guests and servers in a friendly and efficient manner. Company Overview: Legends Global is a holistic agency that specializes in delivering solutions for legendary brands. We approach each project with our 360-degree service solution. Our Global Planning, Global Sales, and Hospitality service solutions collaborate on every project to ensure success across each of our six verticals including professional sports, collegiate, attractions, entertainment, international, and conventions. Our intellectual property is our people. It's our expertise that makes up Legends Global. We know what it's like to be on the team, business, or athletic department side, which drives our passion in creating solutions for our partners. Collectively, our leadership has over 300 years of experience in sales and sponsorship, analytics and valuation, hospitality and operations. 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
Advanced knowledge and creation of classic sauces, soups, stocks without supervision.
Knowledge of cold food production to include (salads, dressings, vinaigrettes, sandwiches, vegetable & fruit cleaning and prep, ready to eat dips and spreads, packaging 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, , smoking, roasting, grilling, and braising of proteins, working with tilt skillet, combi ovens, grill, stove, fryers, proper reheating/retherming of food, 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 executive culinary team to understand the upcoming needs and to help with the daily ordering process
Shows a willingness to learn
Maintain and abide by county health and 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