Kitchen cooks, prep cooks, sous chefs, line cooks, dishwashers
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. Roles include kitchen cooks, prep cooks, sous chefs, line cooks, and dishwashers. Staff must be able to work nights and weekends. Kitchen staff compensation ranges from $22.00 to $25.00 per hour. Cooks prepare food according to recipes and Banquet Event Orders, maintain kitchen equipment cleanliness and maintenance, and create buffet presentations. Additional cook duties include meeting portion and quality standards; selecting ingredients; preparing vegetables, garnishes, salads, sandwiches, cold appetizers and platters; preparing dressings, sauces and dips; and using appropriate knives, utensils, hand tools and equipment at the pantry station. Stewards transport and set up equipment for offsite events, maintain cleanliness and safety, wash dishes and maintain dishwashing stations, dispose of trash, and manage inventory and supply transfers. The work may take place inside or outside the building depending on event needs. Employees regularly move around the facility, stand for long periods during events, and communicate with others. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.
Requirements
- Cooks: at least one year of experience preparing meals for large events in a banquet facility is preferred.
- SERV Safe Food Handler certification.
- Ability to work with other facility staff members.
- Ability to undertake and complete multiple tasks.
- Attention to detail.
- Ability to read and interpret safety rules, operating and maintenance instructions, and procedure manuals.
- Stewards must be able to lift up to 50 pounds.
- Must be able to work nights and weekends.
Nice To Haves
- High school diploma or GED preferred.
- At least one year of banquet-facility experience preparing meals for large events is preferred for cook positions.
- Creativity in buffet food presentations.
Responsibilities
- Prepare food according to recipes and fulfill service requirements specified in Banquet Event Orders (BEOs).
- Maintain kitchen equipment cleanliness and annual maintenance.
- Create buffet food presentations while maintaining product quality.
- Comply with portion sizes, quality standards, department rules, policies, and procedures.
- Select and prepare ingredients, including meats, seafood, fruits, and vegetables, for cold food production.
- Prepare vegetables, garnishes, salads, sandwiches, cold appetizers and platters, desserts, dressings, cold sauces, and dips.
- Use knives, hand tools, utensils, and equipment to prepare and handle food at the pantry station.
- 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.
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What This Job Offers
Education Level
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