Line Prep/Cook

About the role

• Position: Line Prep/Cook
• Facility: Pensacola Bay Center
• Department: Food and Beverage
• Reports To: Executive Chef or Designee

Flsa

Status: Part-time, Hourly, Non-Exempt

Legends Global

Legends Global is the premier partner to the world's greatest live events, venues, and brands. We deliver a fully integrated solution of premium services that keeps our partners front and center through our white-label approach. Our network of 450 venues worldwide, hosting 20,000 events and entertaining 165 million guests each year, is powered by our depth of expertise and level of execution across every component feasibility & consulting, owner’s representation, sales, partnerships, hospitality, merchandise, venue management, and content & booking of world-class live events and venues.

The Legends Global culture is one of respect, ambitious thinking, collaboration, and bold action. We are committed to building an inclusive workplace where everyone can be authentic, make an impact, and grow their career. Winning is an everyday thing at Legends Global. We have the best team members who understand every win is earned when we come together as one unified team. Sounds like a winning formula for you. Join us!

Position Summary

Legends Global, the leader in privately managed public assembly facilities, has an excellent and immediate opening for a Part Time Kitchen Line Prep/Cook at the Pensacola Bay Center. This is a hands-on position responsible for the production of hot and cold foods and performing the duties listed below, under the direction of the Executive Chef, Sous Chef and/or Lead Line Cook.

Major Duties and Responsibilities

• Assist in the preparation of cut vegetables, baked goods, and cold sauces
• Able to follow recipes and perform basic math to calculate production demands
• Follow approved recipes and production standards
• Properly label and date food items for storage
• Use cutlery and kitchen machinery in a safe manner
• Minimize waste by following established production techniques
• Ability to produce high quality food in a fast-paced environment
• Strong knowledge of sanitary practices with the ability to gain and maintain a ServSafe Certification
• Positive, customer service-oriented attitude at all times
• Maintains proper grooming and dress code standards
• Maintain a professional presentation, appearance, and work ethic
• Demonstrate ability to work and communicate within a team environment
• Understand and be capable of ensuring that all policies and procedures are followed
• Perform other duties as required and/or assigned

Supervisory Responsibilities

• No supervisor responsibilities assigned to this position

Qualifications

• Ability to communicate well, both written and orally
• Ability to establish and maintain effective working relationships with varied groups and individuals
• Able to manage multiple projects and meet tight deadlines
• Ability to operate industry related equipment
• Ability to work with limited supervision, prioritize and handle multiple projects simultaneously
• Demonstrate knowledge of standard office practices, procedures, and industry terminology
• Exhibit excellent organizational and communication skills
• Work effectively under pressure and/or stringent schedule to produce accurate results and meet deadlines
• Foster working relationship with partners, clients, employees, exhibitors, and patrons during employment
• Be detail oriented

Education And/or Experience

• Minimum of two years’ experience in food service as prep cook is highly preferred.

COMPUTER SKILLS: Not required

Certificates, Licenses, Registrations

• Current ServSafe Certification
• Possess any licenses, certificates or training required by local, state or national authorities for Culinary Department

Physical Demands

• Walk/stand extensively, kneel, climb stairs, balance, and maneuver throughout the various areas and surfaces of the venue
• Must be able to lift and/or move up to 50 pounds or occasionally more with assistance
• Perform work through repetitive eye/hand coordination
• Daily lifting and carrying up to 25 lbs. up to 5 minutes at a time
• Work inside and outside the building may be required; may have some exposure to adverse conditions
• Must be able to hear and speak to use a two-way radio
• Work flexible hours, including nights, overnights, weekends, and holidays