First Cook

ASM Global•Lansing, MI

6d•Onsite

About The Position

As the world’s leading venue management company and producer of live event experiences, ASM Global is the preeminent management and content partner with over 350 venues worldwide. Operating and investing in the world’s most important stadiums, arenas, convention centers, and theaters requires unmatched dedication and the most profound expertise. Our focus is YOU! Through investments in growth, resources, and technology we strive to enhance the experience of our internal Team Members and to continue creating amazing live experiences for the guests that we serve.

Requirements

Proven cooking experience, including experience as a line chef, banquet cook or prep cook.
Excellent understanding of various cooking methods, ingredients, equipment, and procedures.
Accuracy and speed in executing assigned tasks.
Familiar with industry's best practices.
Flexible schedule - Weekends, holidays, and nights a must.
Strong kitchen knowledge and knife skills.
Must be a team player willing to do any job in the kitchen.
Must have reliable transportation.
Customer Service: Focusing on high-quality service to enhance guest satisfaction.
Health and Safety Compliance: Ensuring compliance with all local and state health and safety regulations.
Ability to read and interpret recipes and prep list.
Ability to read and interpret documents such as safety rules, operating and maintenance instructions and procedure manuals.
Basic knife skills.
Ability to interact with all levels of staff including management.
Ability to work flexible hours, including nights, weekends, and holidays, in addition to normal business hours.
Must be able to perform each essential duty satisfactorily.
Must be able to lift 30 lbs. occasionally and up to 50 lbs. (minimal).
Must be able to reach over your head, stand for long periods of time, occasional squatting, frequent bending, and conduct repetitive motion, such as chopping, stirring, and mixing.
Must be able to withstand frequent/continuous exposure to temperature changes and a variety of environmental and sensory impacts, including but not limited to cold, heat, steam, smoke, slippery floors, and food waste areas.
Must be comfortable and able to use kitchen equipment, as well as be able to learn the utilization of advanced cooking equipment as needed.
While performing the duties of this job, the employee is regularly required to move around the facility; to stand for long hours during events; talk and hear.
This position may require work inside or outside of the building, as needed by events.

Nice To Haves

High school diploma or GED preferred.

Responsibilities

Assists the Sous Chef with preparing food for various functions (chopping vegetables, butchering meat, or preparing sauces).
Cooks menu items in cooperation with the rest of the kitchen staff.
Answers, reports, and follows the Executive Chef/Sous Chef's instructions.
Properly cleans and sanitizes the kitchen at the end of every shift.
Wraps, labels, and dates leftover food.
Stocks inventory appropriately using FIFO (First In, First Out).
Takes and documents temperatures of all refrigerators and freezers every four hours throughout each day.
Takes and documents temperatures of all hot and cold foods throughout a function.
Takes and documents the temperatures of every hot holding unit before, during, and at the end of each function.
Ensures that food comes out simultaneously, in high quality, and in a timely fashion.
Complies with nutrition and sanitation regulations and safety standards.
Maintains a positive and professional approach with coworkers and customers.
Inspects and tastes all prepared foods to maintain the highest quality standards.
Instills teamwork and synergy between the front and back of house staff through proper communication and respect.