Cook, GPI

OC Sports & Entertainment•Irvine, CA

6d•Onsite

About The Position

A great experience starts with you! Join our team to help create and develop the future of live entertainment and sports in Orange County! Once you've had a chance to explore our current open positions, apply to the ones you feel best suit you, as an applicant, you can always see your application status in your profile. Mission: To be a place where the everyday becomes extraordinary - and the potential is unlimited. Where every experience can change you Vision: We are the gathering place of Orange County Values: Be Safe | Do the Right Thing | Be Generous | Include Everyone | Make it Easy | Be Bold

Requirements

Minimum of 90 days of experience as a Cook 3 at AAM or equivalent culinary experience
Possess a general understanding of cooking techniques
Possess solid knife skills
Solid organizational skills
Excellent verbal communication skills
Ability to work at multiple stations in a kitchen
Ability to handle the execution of a project promptly
Ability to work in a variety of unique kitchen stations/locations
Ability to stand for long periods of time
Ability to work a flexible schedule, including nights, weekends and various times of the day
Ability and willingness to be a team player
Ability to work in fluctuating temperatures

Responsibilities

Accurately follow recipe guidelines to prepare food based on the current menu
Display knowledge of all menu items, ingredients, and food preparations
Create specific menu items according to recipes and specific cooking methods
Perform a variety of kitchen duties, including, but not limited to (1) Wash, peel, cut, and seed vegetables and fruits, (2) Clean, cut, and grind meats, poultry, and seafood, (3) Dip food items in crumbs, flour, and batter to bread them, (4) Stir and strain soups and sauces, (5) Weigh and measure designated ingredients
Ensure that food temperature, food quality and appearance of prepared food meet AAM’s established standards
Store foods in designated areas, utilizing knowledge of temperature requirements and food spoilage
Complete daily Time and Temperature logs and use proper equipment and temperature controls to monitor temperatures
Practice proper work procedures, safety and sanitation standards; especially as it pertains to use of equipment
Ensure accurate labeling, dating, and rotating using the FIFO method for all raw and prepped food products
Identify the presence of any of the eight most common food allergens within AAM’s menu items, and follow AAM’s procedures regarding these allergens: Milk, Eggs, Fish (bass, flounder, cod), Shellfish (shrimp, crab, lobster), Wheat, Peanuts, Tree nuts (almonds, pecans, walnuts), and Soybeans
Engage with venue guests and team members to ensure exceptional hospitality is provided to all guests at all times
Display familiarity with the arena, efficiently navigate the arena and assist guests in navigating the arena
Work with counterparts in the operations departments to ensure that quality service is provided during all events