First Cook

Summary

As the world’s leading venue management company and producer of live event experiences, ASM Global is the preeminent management and content partner with over 350 venues worldwide. Operating and investing in the world’s most important stadiums, arenas, convention centers, and theaters requires unmatched dedication and the most profound expertise. Our focus is YOU! Through investments in growth, resources, and technology we strive to enhance the experience of our internal Team Members and to continue creating amazing live experiences for the guests that we serve.

Essential Duties and Responsibilities

Include the following. Other duties may be assigned.

• Assists the Sous Chef with the following tasks:
  • Prepare food for various functions (chopping vegetables, butchering meat, or preparing sauces)
  • Cook menu items in cooperation with the rest of the kitchen staff.
  • Answer, report and follow the Executive Chef/Sous Chef's instructions.
• Properly clean and sanitize the kitchen at the end of every shift.
• Wrap, label, and date leftover food.
• Stock inventory appropriately. Date, FIFO (First In, First Out)
• Take and document temperatures of all refrigerators and freezers every four hours throughout each day.
• Take and document temperatures of all hot and cold foods throughout a function.
• Take and document the temperatures of every hot holding unit before during and at the end of each function.
• Ensure that food comes out simultaneously, in high quality and in a timely fashion.
• Comply with nutrition and sanitation regulations and safety standards.
• Maintain a positive and professional approach with coworkers and customers.
• Inspects and tastes all prepared foods to maintain the highest quality standards.
• Must instill teamwork and synergy between the front and back of house staff through proper communication and respect.

Requirements:

• Proven cooking experience, including experience as a line chef, banquet cook or prep cook.
• Excellent understanding of various cooking methods, ingredients, equipment, and procedures.
• Accuracy and speed in executing assigned tasks.
• Familiar with industry's best practices.
• Flexible schedule - Weekends, holidays, and nights a must.
• Strong kitchen knowledge and knife skills.
• Must be a team player willing to do any job in the kitchen.
• Must have reliable transportation.

Customer Service

Focusing on high-quality service to enhance guest satisfaction.

Health and Safety Compliance:

Ensuring compliance with all local and state health and safety regulations.

Education and/or Experience            

• High school diploma or GED preferred.
• Minimum 3 years’ experience in kitchen production

Skills and Abilities  

• Ability to read and interpret recipes and prep list.
• Ability to read and interpret documents such as safety rules, operating and maintenance instructions and procedure manuals.
• Basic knife skills

Qualifications 

• Ability to interact with all levels of staff including management.
• Ability to work flexible hours, including nights, weekends, and holidays, in addition to normal business hours.
• 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/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Physical Demands

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.

Must be able to lift 30 lbs. occasionally and up to 50 lbs. (minimal). Must be able to reach over your head, stand for long periods of time, occasional squatting, frequent bending, and conduct repetitive motion, such as chopping, stirring, and mixing. Must be able to withstand frequent/continuous exposure to temperature changes and a variety of environmental and sensory impacts, including but not limited to cold, heat, steam, smoke, slippery floors, and food waste areas. Must be comfortable and able to use kitchen equipment, as well as be able to learn the utilization of advanced cooking equipment as needed.

While performing the duties of this job, the employee is regularly required to move around the facility; to stand for long hours during events; talk and hear. This position may require work inside or outside of the building, as needed by events.

Notes

The essential responsibilities of this position are described under the headings above.  They may be subject to change at any time due to reasonable accommodation or other reasons.  Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position.

ASM is an Equal Opportunity/Affirmative Action employer, and encourages Women, Minorities, Individuals with Disabilities, and protected Veterans to apply. VEVRAA Federal Contractor.

Hourly Wage Range: $18.50 - $20.00/hour

Salary : $19 - $20