Second Cook - Lansing Center

ASM Global•Lansing, MI

1d•Onsite

About The Position

This position assists in the coordination and implementation of daily food service functions and supports the Sous Chef with staff training on food production procedures and standards while ensuring all established food quality standards are met. Responsibilities include assisting with food preparation, production, plate-up, and clean-up; storing and stocking food and supply deliveries according to established guidelines; completing required opening and closing duties; and properly washing, handling, monitoring, labeling, cutting, and cooking cold and hot foods in compliance with local, state, and federal health standards and codes. The role also involves organizing event food products and supplies, preparing food consistently according to quality, production, and portion standards, maintaining pars levels for each shift, determining necessary preparation and freezer pulls, and promptly notifying supervisors of any out-of-stock items or product shortages. Additional duties include maintaining workstation and assigned area cleanliness, conducting bi-monthly inventories, cleaning kitchen equipment, coolers, and storage areas, safely operating kitchen utensils and equipment, assisting with various food production methods such as frying, grilling, baking, and sautéing, responding to basic food and beverage inquiries, and accurately executing kitchen closing tasks in a timely manner. The position requires adherence to Legends Global and Foodservice Department policies, dress code standards, OSHA and Health Department regulations, and all applicable laws, while promoting a safe, respectful, and harassment-free work environment. Irregular schedules, including evenings, weekends, and holidays, may be required, with potential short notice adjustments to shifts or duties, and other responsibilities may be assigned as needed.

Requirements

High school diploma or equivalent GED
Minimum two (2) years of cooking experience in the Food and Beverage industry preferably in a high volume-feeding environment such as a convention center, stadium or other public assembly facility
Ability to positively interact with others in a courteous, cooperative, and professional manner, while consistently maintaining a professional attitude and demeanor
Ability to work well in a team environment
Present a positive public image through reliable, dependable, and timely attendance
Thorough knowledge of kitchen set-up and tear-down procedures, kitchen standards, and food safety practices
Impeccable personal hygiene
Excellent interpersonal skills and effective verbal, listening, and written communication skills in English
Ability to work safely and efficiently with culinary tools and equipment
Ability to perform basic mathematical functions
Ability to maintain clean and organized work habits
Display a positive attitude, flexibility, and the ability to accurately execute job duties with minimal direction
Understanding and ability to execute Banquet Event Orders (BEOs)
Ability to perform effectively in a high-volume, fast-paced environment
Ability to handle multiple tasks simultaneously while effectively prioritizing and organizing responsibilities
Ability to use hands to perform required job duties, adjust and focus vision as needed, and communicate clearly and professionally while listening carefully
Ability to maintain confidentiality
Ability to follow directions accurately
Ability to remain flexible when working in limited spaces as event needs dictate
Ability to project a cheerful and professional presence despite internal or external pressures
Demonstrate patience and calmness in high-pressure situations
Ability to lift up to 50 pounds repeatedly, standing and walking for extended periods, and performing frequent bending, twisting, and reaching, as well as occasional squatting, climbing, and stair use
Comfortable working in busy environments with multiple people, noise, smells, and distractions
Ability to perform job functions in inclement weather and withstand exposure to varying elements
Ability to work safely in conditions involving cold, snow, ice, ice, heat, rain, dust, noise, fumes, food allergens, wet floors, water, cleaning agents, and both indoor and outdoor environmental allergens
Ability to be exposed to oils, greases, solvents, and potentially hazardous chemicals and is capable of safely performing work-related tasks in and around a golf course setting

Responsibilities

Assisting with food preparation, production, plate-up, and clean-up
Storing and stocking food and supply deliveries according to established guidelines
Completing required opening and closing duties
Properly washing, handling, monitoring, labeling, cutting, and cooking cold and hot foods in compliance with local, state, and federal health standards and codes
Organizing event food products and supplies
Preparing food consistently according to quality, production, and portion standards
Maintaining pars levels for each shift
Determining necessary preparation and freezer pulls
Promptly notifying supervisors of any out-of-stock items or product shortages
Maintaining workstation and assigned area cleanliness
Conducting bi-monthly inventories
Cleaning kitchen equipment, coolers, and storage areas
Safely operating kitchen utensils and equipment
Assisting with various food production methods such as frying, grilling, baking, and sautéing
Responding to basic food and beverage inquiries
Accurately executing kitchen closing tasks in a timely manner
Adhering to Legends Global and Foodservice Department policies, dress code standards, OSHA and Health Department regulations, and all applicable laws
Promoting a safe, respectful, and harassment-free work environment