Line/Prep Cook

ASM Global•Commerce City, CO

1d•$23•Onsite

About The Position

A Cook is responsible for the food preparation, execution, and delivery of safely handled food to the customer facing employees for service. Must maintain a friendly, positive attitude and a professional demeanor always. Report for scheduled event on time and report to assigned area in a timely manner. Fulfill the assigned opening and closing duties; may include work outside, including patio grills, canopies, and open picnic areas. Report to direct supervisor for prep lists and timelines of the day’s tasks. Carry out assigned tasks in a timely and safe fashion using correct recipes. Constant maintenance of walk-in coolers, reach-ins, dry storage and all work areas. Must have extensive knowledge of all menus offered including specials. Communicate with the Executive Chef, Sous Chef, and Culinary Supervisors, as well as requests from other departments and Legends management. Work as a team with fellow associates and other service departments within venue. Attention to detail that will exceed expectations. Maintain a clean, sanitary and orderly setting within the kitchen. Complete closing duties and checkout with the Sous Chef and/or Culinary Supervisors. Must know the “layout” of the kitchen and back of the house area where you are working, (i.e. - know where the closest First Aid office, bathroom and staircase are), and be able to direct staff and guests to their designation. You must be aware of other food and beverage outlets within the venue. May be re-assigned to a different location in certain situations based on the venue’s needs. Other duties and assignments may apply.

Requirements

High school diploma or GED equivalent.
Ability to read and understand a Banquet Event Order (BEO) and various menus, recipes, prep lists, menus, and signage.
Willingness to work in an outdoor stadium subject to adverse weather conditions.
Ability to work flexible shifts including nights, weekends, and holidays.
Must be proactive, self-motivated, organized, and able to prioritize.
Able to move quickly and act on assigned duties.
Must be clean and constantly aware of sanitation procedures, as well as maintain personal hygiene and a well-groomed appearance.
Must be able to work well with others in a stressful environment, including the ability to work under pressure and adapt to change quickly.
Must be punctual and dependable.
Must be able to perform simple mathematical calculations.
Ability to walk long distances and stand for extended periods of time.
Must be able to stand, kneel, lift (at least 50 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 be available for the majority of Colorado Rapids games (Saturdays & Wednesdays: August 1st, 15th, 19th, 29th; September 12th, 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.

Nice To Haves

Degree or certificate in culinary arts preferred.
2 to 4 years working in a fast-paced restaurant, caterer, or other relevant food service area.

Responsibilities

Food preparation, execution, and delivery of safely handled food.
Maintain a friendly, positive attitude and a professional demeanor.
Report for scheduled events on time and to assigned area promptly.
Fulfill assigned opening and closing duties, potentially including outdoor work.
Report to direct supervisor for prep lists and daily task timelines.
Carry out assigned tasks in a timely and safe manner using correct recipes.
Constant maintenance of walk-in coolers, reach-ins, dry storage, and all work areas.
Possess extensive knowledge of all menus offered, including specials.
Communicate with Executive Chef, Sous Chef, Culinary Supervisors, and other departments/management.
Work as a team with fellow associates and other service departments.
Maintain attention to detail to exceed expectations.
Maintain a clean, sanitary, and orderly kitchen setting.
Complete closing duties and check out with Sous Chef and/or Culinary Supervisors.
Know the kitchen and back of the house layout, including locations of First Aid, bathrooms, and staircases, and be able to direct staff and guests.
Be aware of other food and beverage outlets within the venue.
May be reassigned to different locations based on venue needs.
Other duties and assignments may apply.