Lead Cook (Dicks Sporting Goods Park)

ASM Global•Commerce City, CO

7d•Onsite

About The Position

A Lead Cook is responsible for organizing their team’s preparation, execution, and delivery of safely handled food to the customer facing employees for service. Under their direct supervisor, a Lead Cook organizes the efforts of the culinary staff in their assigned area. They will assist the Sous Chef and Culinary Supervisors in the day-of development and execution of menu items and recipes for concessions, catering, and premium locations. This role also assists in maintaining high standards of sanitation and cleanliness, in accordance with Colorado and local health department regulations, and assists in training, safety, sanitation, and accident prevention controls within the kitchen. The Lead Cook helps ensure that all recipes and methods are being followed, reports and documents hazardous conditions or unsafe practices within the work environment, and works directly with the Sous Chef and Culinary Supervisors on food production, execution and service, ensuring high and consistent food qualities in both presentation and preparation. A friendly, positive attitude and professional demeanor are essential. The role requires reporting for scheduled events on time and to the assigned area promptly. Fulfilling assigned opening and closing duties is expected, which may include work outside, including patio grills, canopies, and open picnic areas. Awareness of all menus, especially unique items for promotions or special events, is necessary. Teamwork with fellow associates and other departments within the venue is crucial. Maintaining a clean, sanitary, and orderly setting within the kitchen and completing closing duties and checkout with a direct supervisor are key responsibilities. The Lead Cook must know the kitchen layout and back-of-house area, including the location of the First Aid office, bathroom, and staircase, and be able to direct staff and guests. Re-assignment to different locations may occur based on venue needs, and other duties may apply. The Lead Cook will complete other duties as assigned by the Executive Chef, Sous Chef, Culinary Supervisors, or Legends management.

Requirements

High School Diploma or GED equivalent.
2 to 4 years working in a fast-paced restaurant, caterer, or other relevant food service area.
Ability to read and understand a Banquet Event Order (BEO) and various recipes, prep lists, menus, and signage, as well as how your role ensures that items arrive at the correct location.
Willingness to work in an outdoor stadium subject to adversarial weather (e.g., freezing temperatures, rain, sleet, snow & hot, mid-summer days).
Ability to work flexible shifts including nights, weekends, and holidays.
Must be proactive, self-motivated, organized, and have the ability to prioritize as needed.
Must be clean and constantly aware of sanitation procedures.
Ability to work under pressure and adapt to change quickly.
Must be able to perform simple mathematical calculations.
Must be able to work well with others in a stressful environment.
Must maintain personal hygiene and a well-groomed appearance.
Ability to walk long distances and stand for extended periods of time.
Must be able to stand, kneel, lift (at least 30 pounds), carry items, push carts, walk at a fast pace, and bend down.
Practice safe work habits, follow all safety policies and procedures and regulations, complete company-wide safety training and any additional job-specific safety training.
Must have a working email to communicate with the Concessions and Legends management teams.
Must be available for the majority of Colorado Rapids games, which take place on Saturdays & Wednesdays: August 1st, 15th, 19th, 29th; September 12th, 16th, 19th; October 10th, 14th, 24th, 31st.
Must be available for Colorado Rapids 2 minor league games (Sundays).
Must be available for additional events & concerts that may be added at a later date.

Nice To Haves

Degree or certificate in culinary arts preferred.
Lead experience preferred.

Responsibilities

Organizes the efforts of the culinary staff in their assigned area under direct supervision.
Assists the Sous Chef and Culinary Supervisors in the day-of development and execution of menu items and recipes for concessions, catering, and premium locations.
Assists in maintaining high standards of sanitation and cleanliness, in accordance with Colorado and local health department regulations.
Assists in training, safety, sanitation, and accident prevention controls within the kitchen.
Ensures that all recipes and methods are being followed.
Reports and documents hazardous conditions or unsafe practices within the work environment.
Works directly with the Sous Chef and Culinary Supervisors on food production, execution and service, ensuring high and consistent food qualities in both presentation and preparation.
Maintains a friendly, positive attitude and a professional demeanor at all times.
Reports for scheduled events on time and to the assigned area in a timely manner.
Fulfills assigned opening and closing duties, which may include work outside, including patio grills, canopies, and open picnic areas.
Maintains awareness of all menus being offered, especially one-of-a-kind items for promotions or special events.
Works as a team with fellow associates and other departments within the venue.
Maintains a clean, sanitary, and orderly setting within the kitchen.
Completes closing duties and checkout with direct supervisor.
Knows the layout of the kitchen and back of the house area, including the location of the closest First Aid office, bathroom, and staircase, and is able to direct staff and guests to their designation.
May be re-assigned to a different location in certain situations based on the venue’s needs.
Completes other duties as assigned by the Executive Chef, Sous Chef, Culinary Supervisors, or Legends management.