cook

Legends Global; Shreveport (LA); On-site; USD 17,000 - 25,000; Part time

Job summary

Legends Global is seeking a part-time Cook to join the Food & Beverage team. The role supports banquet and concession operations, preparing hot and cold items per recipes while maintaining high standards of food safety and service.

You will work in a fast-paced environment, handle multiple orders, stock and prep items, and follow uniform standards and safety guidelines. Flexibility for long shifts and weekends is expected.

Qualifications

• Must be 18 years of age or older.
• Ability to read signs and follow simple oral and written instructions.
• Excellent customer service skills.
• Must be able to pass a background check and meet corporate minimum requirements.

Responsibilities

• Prepare hot and cold food to order per standardized recipes.
• Prepares food items for banquet orders and large groups.
• Always provides highest quality service to guests and co-workers.
• Follows proper food handling techniques and coordinates the use of time, material and equipment to avoid waste and unnecessary expense.
• Assists with opening and closing inventory counts.
• Store and properly handle raw and cooked foods and non-food supplies.
• Follows temperature danger zone guidelines to ensure food safety.
• Always maintains a sanitizer bucket at proper dilution.
• Maintains proper wrap, labeling and dating of products.
• Practices FIFO for all products to ensure proper rotation.
• Operate equipment (knives, grill, flat top, fryer) safely and effectively.
• Cook the exact number of items ordered by each customer, often on multiple orders.

Skills

Read/interpret recipes

Prep list interpretation

Customer service

Team environment

Work under pressure

Attention to detail

Adapt to change

Uniform standards

Professional relationship management

Use of kitchen equipment

Education

High School Diploma or GED

3+ years in high-volume kitchen

Job description

REPORT TO: Executive Chef & Sous Chef

FSLA STATUS: Non- Exempt – Part Time Hourly

Summary

• Must have positive attitude.
• Reports to work in proper uniform according to the scheduled time.
• Follows instructions for each event as given by the Executive Chef and Sous Chef
• Must be a team player and a problem solver.
• Strong understanding and knowledge of food safety, sanitations and food handling procedures.
• Must be able to take direction, to multitask, then following through and completing each task given.
• Must have the ability to work calmly and effectively under pressure.
• Maintains proper grooming and dress code standards.
• Attention to detail is a must.
• Ability to lift carefully items of moderate weight and size.
• Maintains safe working conditions and sanitary work area.
• Adhere to Health Department and ServSafe regulations
• Prepare hot and cold food to order per standardized recipes
• Prepares food items for banquet orders and large groups
• Always provides highest quality service to guests and co-workers
• Follows proper food handling techniques and coordinates the use of time, material and equipment to avoid waste and unnecessary expense
• Assists with opening and closing inventory counts
• Store and properly handle raw and cooked foods and non-food supplies
• Follows temperature danger zone guidelines to ensure food safety
• Always maintains a sanitizer bucket at proper dilution
• Ensures all products are properly wrapped, labeled and dated
• Practices FIFO, (first in, first out), for all products to ensure proper rotation
• Operate equipment, (knives, grill, flat top, fryer, etc.), according to use and safety instructions
• Cook the exact number of items ordered by each customer, working on several different orders simultaneously
• Distributes food to concession cashier/attendant to serve to customers
• Requests inventory refills as needed on a timely basis to ensure adequate supply is always available for guest requests
• Keeps work area clean, organized and sanitary
• Cleans and organizes workstation at end of shift to ensure safety guidelines are maintained and the stand is ready for the next shift

POSITION: Cook

DEPARTMENT: Food & Beverage

REPORT TO: Executive Chef & Sous Chef

FSLA STATUS: Non- Exempt – Part Time Hourly

Summary

• Must have positive attitude.
• Reports to work in proper uniform according to the scheduled time.
• Follows instructions for each event as given by the Executive Chef and Sous Chef
• Must be a team player and a problem solver.
• Strong understanding and knowledge of food safety, sanitations and food handling procedures.
• Must be able to take direction, to multitask, then following through and completing each task given.
• Must have the ability to work calmly and effectively under pressure.
• Maintains proper grooming and dress code standards.
• Attention to detail is a must.
• Ability to lift carefully items of moderate weight and size.
• Maintains safe working conditions and sanitary work area.
• Adhere to Health Department and ServSafe regulations
• Prepare hot and cold food to order per standardized recipes
• Prepares food items for banquet orders and large groups
• Always provides highest quality service to guests and co-workers
• Follows proper food handling techniques and coordinates the use of time, material and equipment to avoid waste and unnecessary expense
• Assists with opening and closing inventory counts
• Store and properly handle raw and cooked foods and non-food supplies
• Follows temperature danger zone guidelines to ensure food safety
• Always maintains a sanitizer bucket at proper dilution
• Ensures all products are properly wrapped, labeled and dated
• Practices FIFO, (first in, first out), for all products to ensure proper rotation
• Operate equipment, (knives, grill, flat top, fryer, etc.), according to use and safety instructions
• Cook the exact number of items ordered by each customer, working on several different orders simultaneously
• Distributes food to concession cashier/attendant to serve to customers
• Requests inventory refills as needed on a timely basis to ensure adequate supply is always available for guest requests
• Keeps work area clean, organized and sanitary
• Cleans and organizes workstation at end of shift to ensure safety guidelines are maintained and the stand is ready for the next shift

Supervisory Responsibilities

No Supervisory Responsibilities

Working Conditions

• The working hours are scheduled based on the needs the facility. PART-TIME ON-CALL scheduling.
• There is no guarantee of hours on a weekly basis.
• Must have reliable transportation and be able to report to work as scheduled.
• Maintain a client service-oriented attitude.
• Ability to work long and irregular hours that may vary due to functions and may include day, evening, weekends and holidays and can work flexible schedules
• NON-SLIP SHOES REQUIRED

Qualifications

• Must be 18 years of age or older
• Ability to read signs and follow simple oral and written instructions
• Excellent customer service skills
• Must be able to pass a background check and meet corporate minimum requirements.

Education And/or Experience

• Must be 18 years of age or older
• Must have a High School Diploma or GED
• 3 plus years in a multi-purpose, high volume operation
• Or a similar combination of education and experience

Skills And Abilities

• Ability to read and interpret recipes and prep list
• Ability to create recipes and use culinary knowledge to enhance the kitchen menus
• Ability to read and interpret documents such as safety rules, operating and maintenance instructions and procedure manuals
• Intermediate knife and cooking skills
• Creates and supports a team environment
• Work effectively under pressure and/or stringent schedule and produce accurate results for multiple projects in a fast-paced setting
• Must have attention to details
• Must be able to adapt to change in the work environment, managing, competing demands, frequent changes, delays or unexpected events
• Must have a pleasant personality and adhere to Uniform Standards policy
• Maintain an effective and professional working relationship with clients, employees, exhibitors, patrons, tenants and others encountered in the course of employment
• Work according to established standards and procedures set by ASM Global leaders

Other Qualification

• Ability to work long and irregular hours that may vary due to functions and may include day, evening, weekend and holiday shifts
• Must be compliant with Health Codes
• Must pass background check.
• NON-SLIP SHOES REQUIRED

Computer Skills

No Computer Skills Required

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, lifting, pushing and pulling.
• Substantial walking and standing

Note

The essential responsibilities of this position are described under the above headings. 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.

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