Prep Cook

Legends Global•Long Beach, CA

17h•$20•Onsite

About The Position

Legends Global, the leader in privately managed public assembly facilities, has an exciting opportunity for a Prep Cook at the Aquarium of The Pacific . The role involves working in the kitchen and concessions to prepare food items for the facility. Rate: $19.50 Per Hour Set up stations and gather all necessary supplies to prepare the menu for service. Properly label and date food items for storage. Maintain sufficient levels of food products to ensure a smooth service period. Consistently adhere to standard portion sizes, cooking methods, quality standards, and kitchen rules, policies, and procedures. Use food preparation tools in accordance with manufacturer instructions. Perform opening, side, and closing duties according to specified standards. Keep the work area prepared and sanitary at all times. Assist with the cleaning, sanitation, and organization of the kitchen, walk-in coolers, and all storage areas. Perform additional responsibilities as requested by the Executive Chef or Sous Chef. Ensure all storage areas are tidy, and products are stored appropriately. Follow safe and hygienic food handling practices. Return dirty food preparation utensils to the appropriate areas. Assist with all duties as assigned by the Executive Chef. Other duties may be assigned. Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Requirements

Must be 18 years of age or older.
High school diploma or GED required.
Current ServeSafe certification is a must.
Ability to take directions and effectively perform the work.
At least one year of experience in food service preparing meals.
Ability to produce quality food in a fast-paced environment.
Positive attitude and customer service-oriented.
Strong knowledge of sanitary practices.
Maintains proper grooming and dress code standards.
Demonstrates a good work ethic.
Ability to work well with other staff members in the facility.
Capacity to undertake and complete multiple tasks.
Attention to detail.
Ability to work flexible hours, including nights, weekends, and holidays is required.
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is regularly required to move around the facility, stand for extended hours during events, and communicate effectively.
This position may require work inside or outside of the building, as needed for events.
The position is not substantially exposed to adverse conditions other than loud sound during some events.
Stooping and lifting are required, with a maximum lifting weight of 25 lbs.

Responsibilities

Set up stations and gather all necessary supplies to prepare the menu for service.
Properly label and date food items for storage.
Maintain sufficient levels of food products to ensure a smooth service period.
Consistently adhere to standard portion sizes, cooking methods, quality standards, and kitchen rules, policies, and procedures.
Use food preparation tools in accordance with manufacturer instructions.
Perform opening, side, and closing duties according to specified standards.
Keep the work area prepared and sanitary at all times.
Assist with the cleaning, sanitation, and organization of the kitchen, walk-in coolers, and all storage areas.
Perform additional responsibilities as requested by the Executive Chef or Sous Chef.
Ensure all storage areas are tidy, and products are stored appropriately.
Follow safe and hygienic food handling practices.
Return dirty food preparation utensils to the appropriate areas.
Assist with all duties as assigned by the Executive Chef.
Other duties may be assigned.