Cook - Part-Time

Legends Global•Dayton, OH

About The Position

The Dayton Convention Center (DCC) is the region's premier mid-sized event facility conveniently situated right in the heart of downtown Dayton.  Located within a 600-mile radius of close to 70% of the nation’s population and steps from the vibrant Oregon Entertainment District, the 150,000 sq. ft. DCC offers 77,000 sq. ft of column-free exhibition space and 22 meeting rooms including a 750 seat, full-stage theater.  Managed by ASM Global and owned and developed by the Montgomery County Convention Facilities Authority, the DCC is in the process of completing a major renovation to its facility that will serve to reinforce its status as the venue of choice for the region. Legends/ASM Global , the leader in privately managed public assembly facilities, has an excellent and immediate opening for a Cook. Responsible for preparing banquet offerings as well as menu items ordered by the guest through the point-of-sale system to include performing any cooking, baking, butchering required and performs all duties in the kitchen. Position must be able to utilize BEOs to fulfill client needs in a timely, organized manner.

Requirements

One-year certificate from culinary school.
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 skills and cooking skills
Creates and supports a team environment
Conducts work efficiently to meet high demand.
Must be able to work in a high stress environment.
Ability to work in confined spaces for prolonged periods of time.
Able to work in an environment having both hot and cold temperature extremes.
Must have a pleasant personality and adhere to Uniform Standards policy.
Must be able to work in a demanding environment.
Must be able to work flexible hours, irregular hours may exist
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 be compliant with Health Codes
Must be able to lift 50 pounds
Must be able to push 50 pounds
Ability to move heavy (200+ pounds) wheeled carts.
Constant reaching, standing, walking, and stooping
Performing work through repetitive eye/hand coordination
Must be able to balance and have good manual dexterity

Responsibilities

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
Always provides highest quality service to guests and co-workers
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
Sets station up prior to opening to ensure a state of readiness based on historical par levels to ensure adequate supply during service
Store and responsibly manage raw and cooked foods and non-food supplies
Follows temperature danger zone guidelines to ensure food safety
Always maintains a sanitizer bucket at proper dilution
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.