Kitchen cooks, prep cooks, sous chefs, line cooks, dishwashers

ASM Global•Del Mar, CA

9d•$22 - $25•Onsite

About The Position

Legends Global is hiring seasonal kitchen staff for the 2026 Del Mar Thoroughbred Club Fall Live Meet at the Del Mar Fairgrounds & Racetrack. The listed roles include kitchen cooks, prep cooks, sous chefs, line cooks, and dishwashers. Staff must be able to work nights and weekends. Cooks prepare food and fulfill banquet event orders, maintain kitchen equipment, and create buffet presentations. Stewards support offsite events, maintain cleanliness and safety, wash dishes, manage waste, and handle inventory and supplies. Additional cook duties include preparing cold foods, salads, sandwiches, garnishes, platters, dressings, sauces, and dips while following portion sizes, quality standards, and department procedures. Kitchen staff positions pay $22.00 to $25.00 per hour. The position involves moving around the facility, standing for long hours during events, and may require working inside or outside depending on event needs. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Requirements

Cooks: At least one year of experience in a banquet facility preparing meals for large events is preferred.
SERV Safe Food Handler.
Ability to work with other facility staff members.
Ability to undertake and complete multiple tasks.
Stewards must be able to lift up to 50 pounds.
Ability to create buffet food presentations and maintain a quality product.
Attention to detail.
Ability to read and interpret safety rules, operating and maintenance instructions, and procedure manuals.
Must be able to work nights and weekends.

Nice To Haves

High school diploma or GED preferred.
For cooks, at least one year of experience in a banquet facility preparing meals for large events is preferred.

Responsibilities

Fulfill service requirements for each Banquet Event Order (BEO).
Maintain kitchen equipment cleanliness and annual maintenance.
Create buffet food presentations and prepare recipes as directed.
Transport and set up equipment for offsite events.
Maintain cleanliness and safety standards.
Wash dishes and maintain dishwashing stations.
Dispose of trash and clean garbage cans.
Manage inventory and transfer supplies efficiently.
Follow portion sizes, quality standards, department rules, policies, and procedures.
Select and prepare ingredients and produce cold food items, including salads, sandwiches, appetizers, platters, desserts, garnishes, dressings, sauces, and dips.
Use appropriate knives, hand tools, utensils, and equipment to prepare, portion, cut, slice, and handle food safely.