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POSITION: Cook

DEPARTMENT: Food and Beverage

REPORTS TO: Sous Chef

FLSA STATUS: Hourly/Non-Exempt

LEGENDS & ASM GLOBAL

Two powerhouse companies have joined forces to redefine excellence in sports, entertainment, and live events. Together, we combine unmatched expertise with a global reach, offering end-to-end solutions – from venue development and event booking to revenue strategy and hospitality.

Legends brings a 360-degree, data-driven approach across Global Partnerships, Hospitality, Merchandise, and Attractions, working with top-tier clients to deliver exceptional experiences.

ASM Global, the world leader in venue management and live event production, oversees 350+ iconic venues stadiums, arenas, conventions centers and theaters.

Our organization is committed to building an inclusive, innovative environment where differences drive solutions that benefit our team members, guests, and partners. Guided by our values of respect, integrity, and accountability, we create a workplace where everyone can succeed. Are you ready to be part of the team that is transforming live entertainment? Join us to make legends happen!

THE ROLE

Providing excellent service to customers attending events or visiting concession stands. Ensuring a positive customer experience while managing transactions, preparing, and serving food and beverage.

Essential Duties and Responsibilities

+ Follow and execute approved recipes, while strictly adhering to SAVOR guidelines and production standards.

+ Thorough knowledge of all food products, standard preparation procedures of stocks, soups, sauces.

+ Good working knowledge of the fundamentals of Broiler, Grilling, Pan frying, Sauté’, Roasting, Braising, and Baking.

+ Must have good working knowledge of Health Department sanitation standards.

+ Must have extensive knowledge and experience with all kitchen equipment, i.e., stove, ovens, grill, steamer, slicers, buffalo chopper, alto-shams, robo-coupe, etc.

+ Sufficient manual dexterity of hands in order to use all kitchen equipment, i.e., knives, spoons, spatulas, tongs, slicers, etc.

+ Ability to grasp, lift and/or carry, or otherwise, move (rotate) goods weighing a maximum of 50 lbs. on a continuous schedule.

+ Ability to perform duties in confined spaces.

+ Ability to perform duties within extreme temperature ranges.

+ Ability to transport heavy objects through a crowded room.

+ Responsible for setting up workstation with all required products and culinary equipment for prompt production.

+ May assist in preparation of all cold food items according to catering function order and co-ordinates proper delivery of cold food items to designated area.

+ Visually inspects appearance of all hot food for proper color combination and overall presentation to maintain appeal.

+ Assists Sous Chef by showing and training new staff on proper procedures and presentation of all hot food.

+ Responsible for setting up and working various stations for buffets, receptions, etc; as requested by Executive & Sous Chef.

+ Stores all appropriate food in refrigerated walk-in freezer, making sure of proper covers and labels with dates; using the proper containers to protect against waste and spoilage.

+ Maintains work area, storage and refrigeration in clean and sanitary conditions at all times, according to Health Department Standards.

+ Assisting in setting up carving stations, working them and maintaining clean and sanitary conditions at all times.

+ Responsible for assisting Chefs breaking down of all banquet/buffets and food functions making sure that all food is secured and stored properly before signing out.

+ Checks and controls the proper storage/rotation of product, especially all fresh and frozen meats, fish, fowl, and pork products to maintain a quality product.

+ Performs other duties as required, e.g., special guest requests/buffet presentations.

+ Reports any equipment in need of repair to the Executive Chef.

+ Required to guarantee that hot foods that are to be served are held at the proper temperatures, as well as cold foods that are to be served are held at the proper serving temperature.

+ Measure ingredients and seasonings utilized during the preparation process.

+ Wash, cut, and prepare fruits, vegetables, and salads.

+ Prepare, bake, and decorate dessert food products.

+ Prepare beef, poultry, and seafood proteins, ensuring the proper storage and handling of raw foods.

+ Stir and monitor stocks, sauces, and dressings.

+ Properly test food product temperatures.

Qualifications

To perform this job successfully, an individual must be able to perform each essential duty with energy and enthusiasm. 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.

Education and/or Experience

+ M ust have MOA Food Handlers Card.

+ High School Diploma or GED desirable.

+ 2-3 years cooking experience required.

+ All phases of cooking experience preferred.

+ High-volume production experience preferred.

+ Ability to obtain any government-required licenses or certificates.

+ Ability to understand and complete oral and written instruction.

+ Ability to read and write the English language in order to read recipes, comprehend job requests, caution notices and communicate with other employees.

+ Basic mathematical skills necessary to understand recipes, measurements, and portion size.

+ Must maintain a neat, clean, and well-groomed appearance.

+ Must have the ability to do multiple tasks simultaneously.

+ Requires attention to detail, good organizational skills, and must be friendly and courteous.

+ Work hours may range from very early morning to late night.

+ Work is primarily indoors. Some outdoor work may be required.

+ Requires a willingness to work additional hours as needed, which could include odd hours, weekends and holidays.

+ Minimum of 6 months of food service experience in a commercial or restaurant kitchen environment.

+ Culinary school training preferred.

SKILLS & ABILITIES

+ Ability to follow oral and written instructions.

+ Must be able to work a flexible schedule, including weekends and holidays.

+ Work will be performed in both the Egan and Dena’ina Centers.

+ Work will involve a considerable amount of walking, lifting, standing and other high-exertion activities.

+ Must be able to frequently lift at least 50 lbs.

+ Flexibility is required as to the ability to meet all requests upon demand.

+ Proficiency in mathematics to assess dry and liquid weights and measurements.

+ Ability to focus, with strong attention to detail in a fast-paced environment.

+ Excellent customer service skills.

+ Ability to work in a confined environment with hot and cold temperatures for prolonged periods of time.

+ Ability to maintain proper grooming and dress code standards for the kitchen.

+ K nowledge of foodservice health and safety standards.

COMPENSATION

Competitive hourly wage, commensurate with experience and determined by the Union, 401k plan, other benefits available through the union.

WORKING CONDITIONS

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.

NOTE:

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.

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