Lead Cook

Lead Cook

The Role:

The Lead Cook position will report to the Executive Chef and will be responsible for coordinating the day-to-day operations of the Concessions and Premium kitchens.

Responsibilities:

• Set up and prepare all food items; opening and closing duties; replenishment and rotation of stock as directed by the Executive Chef.
• Set up of non-food items for shift; high level of sanitation awareness and conscientiousness; professional, safe, and efficient manner.
• Inputting daily event sheets and daily reports.
• Production of menu items in a timely manner and in accordance with company standards.
• Ability to follow directions precisely and consistently; maintenance of work area and proper food storage; opening and closing duties.
• Adheres to company guidelines and house rules, always exceeds guest expectations.
• Work as a team with fellow associates and other service departments within the arena.

Qualifications:

• Must be at least 18 years of age.
• Professional training through a culinary education or working in a fast-paced, high-volume fine dining restaurant/catering facility; full-service casual dining preferred.
• Ability to interact with co-workers.
• Extensive knowledge of food and beverage menu, specials, and services offered.
• Ability to assure compliance with company service standards, company inventory and cash control procedures.
• Basic knowledge of food and beverage preparations, service standards, guest relations and etiquette.
• Ability to multitask in a fast-paced, team orientated setting.
• Ability to read, speak, and write in English.
• Ability to lift and transport food and other items weighing up to 30 pounds, occasionally 50 pounds.
• Ability to work all Venue events, including extended hours, nights, weekends, and holidays.
• Mobility to perform assigned production tasks, including constant reaching, bending, stooping, wiping, pushing, and pulling for extended periods of time.
• Must have two (2) to three (3) years working in a fast-paced, high-end club or restaurant.
• Follow and encourage your team to follow all safety policies and procedures, including but not limited to looking for and reporting any unsafe work conditions, and complete company-wide safety training and any additional job-specific safety training.
• Report all safety incidents (injuries and illnesses) into the company’s risk management system (Origami Risk) on the same day that the safety incident has been reported to you.