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POSITION: Cook 1

DEPARTMENT: Food & Beverage

REPORTS TO: Exec Chef/Exec Sous Chef/Sous Chef

FLSA STATUS: Hourly, Non-Exempt

The Role:

This position is responsible for preparing food orders, including entrees, salads, appetizers, sandwiches, and other dishes in a timely matter, efficient, sanitary, and consistent manner.

Essential Duties and Responsibilities

+ Sauté, grill, and carve food.

+ Monitor food inventory and assist with ordering supplies as needed.

+ Prepare and cook a variety of dishes according to recipes and event specifications.

+ Supervise and mentor cooks I & II, providing guidance on food preparation and presentation techniques.

+ Ensure proper food handling, sanitation, and safety standards are consistently maintained in the kitchen.

+ Collaborate with the kitchen team during large events, ensuring efficient food service and timely preparation.

+ Prepares breakfast, lunch, dinner buffets and plated meals.

+ Distributes food to banquet servers to serve to guests.

+ Primary assignments include but are not limited to, preparing food using the stands grill, ovens, and fryer.

+ Assist with training new kitchen staff on procedures and standards.

+ Other duties required.

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

+ High School degree/GED or equivalent is required.

+ One year certificate from culinary school or comparable experience

+ At least two (2) years of experience in a Food & Beverage environment.

+ ServSafe certification preferred.

Skills and Abilities

+ Ability to work with limited supervision.

+ Must have a professional attitude and appearance.

+ Must always maintain a professional and helpful attitude.

+ Must have good eye-hand coordination to work with knives and hot cooking equipment.

+ Must maintain good personal hygiene.

+ 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.

+ Results oriented individual with the ability to meet required timelines.

+ Ability to undertake and complete multiple tasks.

+ Must adhere to local Food Codes.

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.

+ This position requires stooping and lifting. Substantial standing, walking, and pushing and or pulling of equipment.

+ Daily lifting and carrying up to 50 lbs. up to 10 minutes at a time.

+ Constant reaching, standing, walking, and stooping.

+ Performing work through repetitive eye/hand coordination

+ Position requires walking and standing regularly.

+ Noise level in the work environment is usually moderate.

+ Must be able to work extended and/or irregular hours, including nights, weekends, and holidays as needed.

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