cook

ASM Global•Shreveport, LA

11d•Onsite

About The Position

ASM Global has an opening for a Cook at the Shreveport Convention Center/Municipal Auditorium in Shreveport, Louisiana. Reporting to the Executive Chef and Sous Chef, the part-time, on-call Cook prepares food for events and customer orders while following food-safety, sanitation, service, and workplace-safety standards. Hours depend on facility needs, with no guaranteed weekly hours. Work may take place inside or outside the building as required by events, and may involve long, irregular shifts, including days, evenings, weekends, and holidays. Non-slip shoes are required.

Requirements

Must be at least 18 years of age.
High school diploma or GED required.
Three or more years of experience in a multipurpose, high-volume operation, or a similar combination of education and experience.
Ability to read signs and follow simple oral and written instructions.
Ability to read and interpret recipes, prep lists, safety rules, operating and maintenance instructions, and procedure manuals.
Intermediate knife and cooking skills.
Knowledge of food safety, sanitation, food handling, and applicable Health Codes; must comply with Health Codes.
Excellent customer service skills and ability to maintain effective, professional working relationships with clients, employees, exhibitors, patrons, tenants, and others.
Ability to work under pressure and tight schedules, produce accurate results on multiple projects, adapt to changing demands, delays, or unexpected events, and pay attention to detail.
Must pass a background check and meet corporate minimum requirements.
Must have reliable transportation and be able to report to work as scheduled.
Must wear non-slip shoes.
Must be able to move around the facility, stand for long periods, talk and hear, and perform stooping, lifting, pushing, and pulling; the role requires substantial walking and standing.
Ability to work long, irregular hours that may include day, evening, weekend, and holiday shifts and flexible schedules.

Nice To Haves

Ability to create recipes and use culinary knowledge to enhance kitchen menus.
Ability to create and support a team environment.

Responsibilities

Prepare hot and cold food to order according to standardized recipes, including food for banquets and large groups.
Cook the exact number of items ordered while handling several orders simultaneously, and distribute food to concession cashiers or attendants.
Follow event instructions from the Executive Chef and Sous Chef; take direction, multitask, and complete assigned work.
Follow food-handling, sanitation, Health Department, ServSafe, and temperature-safety requirements.
Use proper food-handling techniques; store and handle raw and cooked food and non-food supplies appropriately.
Maintain sanitizer at the proper dilution, label and date products, and use FIFO rotation practices.
Coordinate time, materials, and equipment to avoid waste and unnecessary expense; request inventory refills as needed.
Assist with opening and closing inventory counts.
Operate knives, grills, flat tops, fryers, and other equipment according to safety and operating instructions.
Maintain safe, clean, organized, and sanitary work and workstation areas, including cleaning and organizing the workstation at the end of the shift.
Provide high-quality service to guests and coworkers and maintain a professional, client-service-oriented attitude.
Report to work on time in proper uniform and maintain grooming and dress-code standards.
Work effectively as a team player, solve problems, and remain calm and effective under pressure.