Cook 2 (Youtube Theater)

About the role

Under the direction of the Executive Culinary Team, individuals will support all culinary operations, ensuring exceptional dining experiences through fresh, creative cuisine and a warm welcome for guests.

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 dishes to desired specifications.
• Demonstrate intermediate knife skills and techniques, including classic vegetable knife cuts.
• Perform entry-level meat and fish butchery, protein carving, and proper portioning of proteins.
• Prepare classic sauces, soups, and stocks with minimal supervision.
• Handle cold food production, including guacamole, cold salads, dressings, vinaigrettes, sandwiches, cut fruit, vegetable cleaning and prep, ready-to-eat dips and spreads, and bagging of cold food.
• Complete entire dishes from start to finish, with duties subject to change at management’s discretion.
• Manage hot food production, including sauces, reheating/rehydrating of food, smoking, roasting, grilling, and braising of proteins.
• Operate kitchen equipment such as tilt skillets, combi ovens, grills, and fryers.
• Work in a la carte restaurant service, handling multiple stations in a fast-paced environment.
• Set up and execute carving/action stations.
• Follow production sheets and event orders with minimal supervision.
• Assist in expediting events or service in the absence of Cook 1, Supervisor, or management.
• Collaborate with premium purchasing/warehouse teams to understand upcoming needs and assist with daily ordering.
• Maintain compliance with County Health/Sanitation and Legends Hospitality standards.
• Multitask in a fast-paced environment while maintaining positive guest relations.
• Ensure only the highest-quality products are served to guests.
• Provide efficient service and quality products by following culinary management direction.
• Maintain and clean equipment regularly to ensure proper operational condition.
• 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.

Qualifications

• 2–3 years of cooking and food prep experience in the foodservice industry, preferably in premium services, catering, concessions, sports and entertainment venues, high-volume restaurants, or hotels.
• Strong communication skills with co-workers and management.
• Commitment to delivering high-level 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

The physical demands of this role include:

• 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 required, including close vision and the ability to adjust focus.