Stadium Cook

Bass Road Sports and Entertainment; Fort Wayne (IN); On-site; USD 13,776 - 20,664; Full time

Job summary

A local stadium venue is seeking a Stadium Cook to prepare and cook food items in a dynamic environment. The candidate will work under pressure during events, adhering to quality and food safety standards. Responsibilities include cooking according to recipes, ensuring workstation cleanliness, and collaborating with kitchen staff. Ideal candidates should have basic cooking knowledge, effective communication skills, and the ability to work flexible hours. Previous experience is preferred but not mandatory.

Qualifications

• Knowledge of basic cooking techniques and food safety standards.
• Ability to work in a fast-paced, high-pressure environment.
• Strong attention to detail and commitment to quality.

Responsibilities

• Prepare and cook menu items according to standardized recipes.
• Maintain cleanliness and organization of workstations.
• Follow proper food handling and sanitation procedures.

Skills

Basic cooking techniques

Food safety standards

Effective communication

Teamwork skills

Education

High school diploma or equivalent

Food Handler's Certification

Job description

Position Summary

The Stadium Cook is responsible for preparing and cooking food items in a fast-paced, high-volume stadium environment while maintaining quality, consistency, and food safety standards. This role supports kitchen operations during events by executing menu items efficiently and accurately and works both independently and as part of a team to ensure timely service to guests. This position requires adherence to established recipes, portion controls, and sanitation guidelines under the direction of kitchen leadership.

Essential Responsibilities

• Prepare and cook menu items according to standardized recipes and production schedules to ensure consistency and quality.
• Maintain cleanliness and organization of workstations in compliance with health and safety regulations.
• Follow proper food handling, storage, and sanitation procedures to ensure food safety standards are met.
• Assist with food prep tasks including chopping, portioning, and assembling ingredients prior to events.
• Monitor food inventory and communicate shortages or discrepancies to supervisors.
• Operate kitchen equipment safely, including grills, fryers, ovens, and slicers.
• Work efficiently under pressure to meet high-volume demands during events.
• Collaborate with team members and supervisors to ensure smooth kitchen operations.
• Adhere to all company policies, including safety, attendance, and uniform requirements.

Requirements

Knowledge, Skills and Abilities

• Knowledge of basic cooking techniques and food safety standards.
• Ability to work in a fast-paced, high-pressure environment.
• Strong attention to detail and commitment to quality.
• Ability to follow written and verbal instructions.
• Effective communication and teamwork skills.
• Basic math skills for measuring and portioning ingredients.

Experience And Training

• Previous cooking or food service experience preferred but not required.
• Must be 16 years old or older.
• High school diploma or equivalent preferred.
• Food Handler’s Certification or willingness to obtain upon hire.
• Ability to work flexible hours, including evenings, weekends, and holidays.
• Dependable, punctual, and able to maintain a positive attitude in a team environment.

Physical Demands and Work Environment

Physical Demands

• Ability to stand for extended periods of time.
• Frequent lifting, carrying, pushing, or pulling up to 30–50 pounds.
• Ability to perform repetitive motions such as chopping, stirring, and plating.
• Exposure to hot surfaces, sharp tools, and kitchen equipment.

Work Environment

• Fast-paced, high-volume kitchen environment within a stadium setting.
• Exposure to heat, noise, and crowded conditions during events.
• May work indoors or in semi-open concession areas depending on assignment.

Job Dimensions

• Works closely with kitchen staff, supervisors, and food service personnel.
• Interacts indirectly with guests through food quality and presentation.
• Supports overall food and beverage operations during large-scale events.