Cook - Part-time- Cabarrus Arena & Events Center

Position

Cook Department: Food & Beverage Reports To: Executive Chef/Food & Beverage Manager FLSA Status: Part-Time Hourly OVERVIEW Legends Global, the leader in privately managed public assembly facilities has an excellent and immediate opening for a part-time Cook at the Cabarrus Arena & Events Center.

This is a hands-on position assisting the Sous Chef/Food & Beverage Manager in preparing food for events by following approved recipes and maintaining the highest production standards for catering and concession service.

RESPONSIBILITIES Prepare recipes as directed and in accordance with Chef's specifications Cook and package batches of food, such as burgers, chicken tenders, fries, hotdogs, and prepared BBQ meats for concession stand service Wash, peel, cut, and portion ingredients to be used in meal preparation Clean food preparation areas, cooking surfaces, and utensils Maintain high sanitation, health, and safety standards in work areas Carefully control food temperature and in storage/holding room temperatures to ensure that food items remain at an appropriate temperature Store ingredients properly to preserve freshness Monitor ingredient inventories to ensure products are on-hand to provide appropriate service Clean, stock, and inventory workstation; check inventory in and out; and being accountable for inventories Keep food spoilage within requirements Deliver high quality products Operate large-volume cooking equipment such as deep-fat fryers, grills, stoves, ovens, tilt skillets, food processors, etc. Follow rules, regulations, and procedures of SAVOR and ASM Global Regular attendance and dependability is an essential job function Perform other duties as assigned QUALIFICATIONS Must have attention to detail Strong organizational skills and ability to multi-task Ability to read and interpret recipes and preparation lists Ability to read and interpret documents such as safety rules, operating instructions, maintenance instructions, and procedure manuals Ability to adapt to changes in the work environment, frequent changes, delays, or unexpected events, and manage competing demands Basic knife skills Strong knowledge of local/state health codes and sanitation standards Ability to work flexible, extended, and irregular hours including days, nights, weekdays, weekends, and holidays Knowledge of all major kitchen equipment and appliances Servsafe certification preferred Must take direction well EDUCATION AND WORK EXPERIENCE High school diploma or equivalent preferred One-year certificate from a culinary school or comparable experience is preferred Minimum of one year experience in a cook's position Minimum of one year of experience in banquet operations 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.

This position requires ability to move in and around the facility (requires personal mobility), lifting and carrying up to 50 lbs.

Constant standing, walking, stooping, reaching, and handling products is required.` HOURS OF WORK AND TRAVEL REQUIREMENTS 15-40 hours per week on average Irregular hours including early mornings, late evenings, weekends, and holidays as determined by event schedule Extended hours may be required and determined by event schedule NOTE: The essential responsibilities of this position are described under the headings above.

Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position. The immediate supervisor may elaborate on or add to the above list if the duties come within the employee's realm of responsibility. VEVRAA Federal Contractor.