Cook 1 Concessions (SoFi Stadium)

About the role

Under the direction of the Executive Culinary Team, you will support all culinary operations, ensuring exceptional dining experiences beyond game day and show time.

Responsibilities

• Maintain a friendly, positive attitude and professional demeanor at all times.
• Execute station requirements to the specifications of the Executive Culinary Team in a timely manner.
• Follow recipes and cook them to desired specifications.
• Support culinary management with the development of recipes and new food ideas.
• Demonstrate advanced knife skills and techniques, including classic vegetable knife cuts.
• Perform advanced meat and fish butchery, protein carving, and proper portioning of proteins.
• Create classic sauces, soups, and stocks without supervision.
• Prepare cold food production items such as guacamole, cold salads, dressings, vinaigrettes, sandwiches, cut fruit, vegetable cleaning and prep, ready-to-eat dips and spreads, and complete entire dishes from start to finish.
• Handle hot food production, including sauces, reheating/retherming of food, smoking, roasting, grilling, braising of proteins, and operating equipment like tilt skillets, combi ovens, grills, and fryers.
• Work in a la carte restaurant service, covering all kitchen stations in a fast-paced environment and assisting new employees in understanding culinary operations.
• Implement and follow production sheets and event orders, expediting their completion efficiently.
• Lead kitchen or service in the absence of a supervisor or management.
• Expedite a la carte service or events and direct subordinate culinary staff when required.
• Support the monthly inventory process with the management team.
• Help implement HAACP plans within respective areas.
• Collaborate with premium purchasing/warehouse teams to understand upcoming needs and assist with daily ordering.
• Maintain and abide by County Health/Sanitation and Legends Hospitality standards.
• Multitask in a fast-paced environment while maintaining positive guest relations.
• Ensure only the highest quality product is served to guests by following culinary management direction.
• Maintain equipment in proper operational condition and clean it regularly.
• Show flexibility by rotating to other service locations within the kitchen and property as needed.
• Perform other related duties, tasks, and responsibilities as assigned by management.

Requirements

• 5 years of cooking and food prep experience in the food service industry, preferably in premium services, catering, concessions, sports and entertainment venues, or high-volume restaurants/hotels.
• Strong communication skills with co-workers and management.
• Commitment to delivering a high level of customer and client service with demonstrated initiative and culinary skills.
• Customer service-oriented with the ability to interact with all levels of management.
• Flexibility to work extended hours, including late nights, weekends, and holidays.
• Ability to work in a team environment.
• High level of attention to detail and organization.
• Must be at least 18 years old.
• Willingness to work hours that vary according to the event schedule.
• Ability to lift and carry up to 50 lbs.

Working Conditions

• Regularly required to sit, talk, hear, use hands to finger, and handle controls.
• Frequently required to reach with hands and arms.
• Required to stand, walk, and stoop.
• Specific vision abilities include close vision and the ability to adjust focus.