Cook

ASM Global•Shreveport, LA

47d•Onsite

About The Position

ASM Global, the leader in privately managed public assembly facilities, has an excellent and immediate opening for a Cook at the Shreveport Convention Center/Municipal Auditorium in Shreveport, Louisiana. Under direction of the Executive Chef and Sous Chef, the Part Time Cook primary responsibilities included the following functions in accordance with ASM policies.

Requirements

Must be 18 years of age or older
Ability to read signs and follow simple oral and written instructions
Excellent customer service skills
Must be able to pass a background check and meet corporate minimum requirements.
Must be 18 years of age or older
Must have a High School Diploma or GED
3 plus years' in a multi-purpose, high volume operation
Or similar combination of education and experience
Ability to read and interpret recipes and prep list
Ability to create recipes and use culinary knowledge to enhance the kitchen menus
Ability to read and interpret documents such as safety rules, operating and maintenance instructions and procedure manuals
Intermediate knife and cooking skills
Creates and supports a team environment
Work effectively under pressure and/or stringent schedule and produce accurate results for multiple projects in a fast-paced setting
Must have attention to details
Must be able to adapt to change in the work environment, managing, competing demands, frequent changes, delays or unexpected events
Must have a pleasant personality and adhere to Uniform Standards policy
Maintain an effective and professional working relationship with clients, employees, exhibitors, patrons, tenants and others encountered in the course of employment
Work according to established standards and procedures set by ASM Global leaders
Ability to work long and irregular hours that may vary due to functions and may include day, evening, weekend and holiday shifts
Must be compliant with Health Codes
Must pass background check.
NON-SLIP SHOES REQUIRED.

Responsibilities

Must have positive attitude.
Reports to work in proper uniform according to the scheduled time.
Follows instructions for each event as given by the Executive Chef and Sous Chef
Must be a team player and a problem solver.
Strong understanding and knowledge of food safety, sanitations and food handling procedures.
Must be able to take direction, to multitask, then following through and completing each task given.
Must have the ability to work calmly and effectively under pressure.
Maintains proper grooming and dress code standards.
Attention to detail is a must.
Ability to lift carefully items of moderate weight and size.
Maintains safe working conditions and sanitary work area.
Adhere to Health Department and ServSafe regulations
Prepares hot and cold food to order per standardized recipes
Prepares food items for banquet orders and large groups
Provides highest quality service to guests and co-workers at all times
Follows proper food handling techniques and coordinates the use of time, material and equipment to avoid waste and unnecessary expense
Assists with opening and closing inventory counts
Store and properly handle raw and cooked foods and non-food supplies
Follows temperature danger zone guidelines to ensure food safety
Maintains a sanitizer bucket at proper dilution at all times
Ensures all products are properly wrapped, labeled and dated
Practices FIFO, (first in, first out), for all products to ensure proper rotation
Operate equipment, (knives, grill, flat top, fryer, etc.), according to use and safety instructions
Cook the exact number of items ordered by each customer, working on several different orders simultaneously
Distributes food to concession cashier/attendant to serve to customers
Requests inventory refills as needed on a timely basis to ensure adequate supply is always available for guest requests
Keeps work area clean, organized and sanitary
Cleans and organizes workstation at end of shift to ensure safety guidelines are maintained and the stand is ready for the next shift
Other duties may be assigned.