Third Cook - Lansing Center

ASM Global•Lansing, MI

1d•Onsite

About The Position

The Third Cook performs basic, routine kitchen duties for the Lansing Center Foodservice Department, Groesbeck Golf Course and Legends Global managed facilities and events. The Third Cook shall assist in food preparation, food production, food plate-up and clean-up for all events. The Third Cook is responsible for providing a superior experience and service to the customers, guests and vendors of the Lansing Center, Groesbeck Golf Course and Legends Global sponsored/managed events and properties. Third Cook will adhere to organizational and departmental policies and procedures designed to promote efficiency of operation and quality of service. This position assists with the coordination and daily operation of food service functions, including food preparation, production, plating, and clean-up. The role is responsible for preparing food consistently in accordance with established quality, production, and portion standards, as well as cutting and cooking foods as instructed. Employees ensure that all food quality standards are met and that food is properly washed, handled, labeled, stored, and monitored in compliance with local, state, and federal health regulations. The position requires maintaining cleanliness and sanitation throughout the kitchen, including workstations, designated areas, kitchen equipment, coolers, and storage spaces. Employees must safely operate kitchen utensils and equipment such as knives, choppers, steamers, tilt skillets, ovens, fryers, grills, flattops, mixers, and microwaves. This role also involves receiving, storing, and stocking food and supply deliveries according to established guidelines. Employees are responsible for following par levels for each shift, determining preparation and freezer pull needs, and promptly notifying supervisors of any shortages or out-of-stock items. Assistance with organizing food products and supplies for events is also required. Employees are expected to adhere to all LEPFA and Foodservice Department policies and procedures, follow the departmental dress code, and help maintain a safe, respectful, and harassment-free work environment. Compliance with OSHA standards, Health Department regulations, and all applicable local, state, and federal laws, including the Americans with Disabilities Act, is always required. This position requires flexibility, including working irregular schedules such as evenings, weekends, and holidays. Work assignments, shifts, and breaks may change with little notice, and duties may extend beyond those specifically listed. Other duties may be assigned as needed.

Requirements

High school diploma or equivalent GED.
Minimum one (1) year 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 interact positively with others in a courteous, cooperative, and professional manner while maintaining a professional attitude, demeanor, and positive public image.
Strong teamwork.
Excellent interpersonal skills.
Consistently positive attitude.
Reliable and dependable attendance.
Flexibility to adapt to changing work demands.
Thorough understanding of kitchen setup and breakdown procedures, kitchen standards, and food safety practices.
Ability to maintain impeccable personal hygiene.
Ability to work safely and efficiently with culinary tools and equipment.
Ability to maintain clean and organized work habits.
Ability to perform basic mathematical functions as needed.
Effective verbal, listening, and written communication skills in English.
Ability to accurately execute job duties with minimal supervision.
Ability to understand and follow Banquet Event Orders (BEOs).
Ability to perform effectively in a high-volume, fast-paced environment.
Ability to manage multiple tasks at the same time while staying organized and prioritizing work effectively.
Ability to communicate clearly and professionally.
Ability to listen carefully, follow instructions, and carry out directions accurately.
Ability to maintain confidentiality.
Ability to remain patient and calm under pressure.
Ability to project a positive, cheerful presence in a fast-paced environment.
Ability to work in limited spaces as events needs change and to adapt to environments with multiple people, noise, smells, and distractions.
Ability to adjust and focus vision.
Physical capacity to lift up to 50 pounds repeatedly.
Ability to stand and walk for extended periods of time.
Ability to perform frequent bending, twisting, and reaching, with occasional squatting, climbing, and stair use.
Ability to safely perform all required job duties in and around a golf course setting.

Responsibilities

Assist in food preparation, food production, food plate-up and clean-up for all events.
Prepare food consistently in accordance with established quality, production, and portion standards.
Cut and cook foods as instructed.
Ensure that all food quality standards are met.
Ensure that food is properly washed, handled, labeled, stored, and monitored in compliance with local, state, and federal health regulations.
Maintain cleanliness and sanitation throughout the kitchen.
Safely operate kitchen utensils and equipment.
Receive, store, and stock food and supply deliveries according to established guidelines.
Follow par levels for each shift.
Determine preparation and freezer pull needs.
Promptly notify supervisors of any shortages or out-of-stock items.
Assist with organizing food products and supplies for events.
Adhere to all LEPFA and Foodservice Department policies and procedures.
Follow the departmental dress code.
Help maintain a safe, respectful, and harassment-free work environment.
Compliance with OSHA standards, Health Department regulations, and all applicable local, state, and federal laws, including the Americans with Disabilities Act.