Event Kitchen Cook — Part-Time at Busy Arena

ASM Global-SMG; North Carolina; On-site; USD 17,000 - 28,000; Part time

Job summary

Legends Global in North Carolina is seeking a part-time Cook to support the Sous Chef and Food & Beverage Manager for events by following approved recipes and maintaining high production standards for catering and concession service.

The role requires attention to detail, knife skills, and knowledge of health codes with the flexibility to work weekends and holidays. Culinary training or certificates are preferred; ServSafe is a plus.

Qualifications

• High school diploma or equivalent preferred.
• Culinary training or certificate preferred.
• Minimum 1 year experience in a cook position.
• Minimum 1 year of banquet operations experience.

Responsibilities

• Prepare recipes as directed and in accordance with Chef’s specifications.
• Cook and package batches of food for concession and catering.
• Wash, peel, cut and portion ingredients for meals.
• Clean food prep areas, surfaces and utensils.
• Maintain sanitation, health and safety standards.
• Control food temperatures during storage and holding.
• Store ingredients to preserve freshness.
• Monitor inventories and stock workstations.
• Assist with inventory control and waste reduction.
• Operate large-volume cooking equipment as needed.
• Follow SAVOR and ASM Global procedures.
• Regular attendance is essential.

Skills

Attention to detail

Organizational skills

Read recipes & prep lists

Read safety rules & manuals

Adapt to changes

Basic knife skills

Health codes & sanitation

Flexible hours

Kitchen equipment knowledge

Servsafe certification preferred

Education

High school diploma or equivalent

Culinary certificate / comparable experience

1 year cook/banquet experience

Tools

Major kitchen equipment & appliances

Job description

Legends Global in North Carolina is seeking a part-time Cook to support the Sous Chef and Food & Beverage Manager for events by following approved recipes and maintaining high production standards for catering and concession service.

The role requires attention to detail, knife skills, and knowledge of health codes with the flexibility to work weekends and holidays. Culinary training or certificates are preferred; ServSafe is a plus.