Cook 1 State Farm Stadium

Craft Culinary Concepts; Glendale (AZ); On-site; USD 10,000 - 60,000; Part time

Job summary

Craft Culinary Concepts is seeking a Cook I at State Farm Stadium. This role focuses on preparing and cooking high-quality food items while ensuring compliance with health standards. Ideal candidates will have 2 years of experience in a fast-paced kitchen environment and robust knife skills. This part-time position promises an engaging work environment with a commitment to excellence in guest experiences.

Qualifications

• 2 years experience in premium food preparation.
• Requires superior knife skills and kitchen equipment knowledge.
• Ability to follow directives and work independently in a fast-paced environment.

Responsibilities

• Prepare and cook premium food items according to menus/BEO's.
• Observe health and sanitation procedures rigorously.
• Assist with receiving and stocking deliveries as needed.

Skills

Knife skills

Food preparation

Attention to detail

Ability to work under pressure

Team collaboration

Education

Maricopa County Food Handler's Card or equivalent

Job description

Craft Culinary Concepts State Farm Stadium Culinary Job Descriptions

State Farm Stadium is a global entertainment destination and is the home of the Arizona Cardinals, Fiesta Bowl, Three Super Bowls, Two NCAA Final Fours, International Soccer Matches and a host of world-class concerts, events and catering. It was designed to embrace all that Arizona has to offer, while providing unparalleled live experiences.

"MAKING SERVICE A PRIORITY BY PUTTING THE GUEST

EXPERIENCE AT THE HEART OF EVERYTHING WE DO"

Cook I

TYPICALLY REPORTS TO: Executive Sous Chef/Chef de Cuisine/Culinary Leads

STATUS: Part-time Hourly

PRINCIPAL FUNCTION:

This position is responsible for preparing and cooking premium food items that result in high quality of taste and appearance according to menus/BEO's, while keeping the guest experience at the heart of everything we do. As a Cook I, which requires greater experience and knowledge of all things culinary, you will help guide, direct and grow Cook II/Cook III/Prep Cooks

ESSENTIAL RESPONSIBILITIES:

• Observe and practice all established health and sanitation procedures.

• Ensure all food products are prepared, held and served at correct temperatures.

• Ensure the proper rotation, labeling and dating of all products.

• Always use the proper utensils and portions.

• Keep work area clean, sanitized, and organized.

• Keep management informed of food quantities and quality in prep, on the line and in holding cabinets.

• Coordinate menus/BEO's to ensure they are cooked timely, in correct vessels and with accuracy

• Assist with re-stocking of food items, FIFO, correctly label and date as needed.

• Assist with receiving and stocking deliveries as needed

• Assist other positions when needed.

• Perform all opening and closing procedures and cleaning

• May be assigned to work multiple stations throughout the shift.

• Complete food time & temperature as logs.

• Implement and follow sanitary practices for food handling, general cleanliness and maintenance of kitchen and/or dining areas.

• Ensure compliance with all applicable health and safety regulations.

• Perform other related duties, tasks and responsibilities as required from time to time.

QUALIFICATIONS/SKILLS:

Requirements:

• 2 years experience in premium food preparation in a fast-paced/high volume environment.

• Superior knife skills and knowledge of kitchen equipment.

• Must be able to interact verbally and listen attentively to co-workers and supervisors.

• Ability to follow written, oral direction, prep lists and timelines.

• Ability to work under pressure and independently.

• Must have valid Maricopa County Food Handler's Card or equivalent.

• Must have ability and desire to report to work on time as scheduled in an event driven team environment.

OTHER REQUIREMENTS:

Must be able to stand and exert fast-paced mobility for entire shift. Must be able to frequently lift and carry food and other items weighing up to 50 pounds and occasionally greater. Must be able to go from warm to cold climates (workstation to coolers). Hours may be extended or irregular to include nights, weekends and holidays as driven by events.