Cook

About the role

The Part Time Cook position at the Shreveport Convention Center/Municipal Auditorium is a non-exempt, part-time hourly role under the direction of the Executive Chef and Sous Chef. The position requires a positive attitude, strong teamwork, and adherence to food safety and sanitation protocols.

Responsibilities

• Reports to work in proper uniform according to scheduled time
• Follows instructions for each event as given by the Executive Chef and Sous Chef
• Works as a team player and problem solver
• Maintains proper grooming and dress code standards
• Prepares hot and cold food to order per standardized recipes
• Prepares food items for banquet orders and large groups
• Provides highest quality service to guests and co-workers at all times
• Follows proper food handling techniques and coordinates the use of time, material and equipment to avoid waste and unnecessary expense
• Aids in opening and closing inventory counts
• Maintains safe working conditions and sanitary work area
• Operates equipment according to use and safety instructions
• Distributes food to concession cashier/attendant to serve to customers
• Requests inventory refills as needed on a timely basis
• Cleans and organizes workstation at end of shift to ensure safety guidelines are maintained and the stand is ready for the next shift

Requirements

• Must be 18 years of age or older
• Must have a High School Diploma or GED
• Must have 3+ years' experience in a multi-purpose, high volume operation or a similar combination of education and experience

Qualifications

• Ability to read and interpret recipes and prep list
• Ability to create recipes and use culinary knowledge to enhance the kitchen menus
• Intermediate knife and cooking skills
• Ability to work long and irregular hours that may vary due to functions and may include day, evening, weekend and holiday shifts
• Must pass a background check and meet corporate minimum requirements

Skills and Abilities

• Ability to read and interpret documents such as safety rules, operating and maintenance instructions and procedure manuals
• Intermediate knife and cooking skills
• Creates and supports a team environment
• Work effectively under pressure and/or stringent schedule and produce accurate results for multiple projects in a fast-paced setting
• Attention to details
• Adapts to change in the work environment, managing, competing demands, frequent changes, delays or unexpected events
• Maintains an effective and professional working relationship with clients, employees, exhibitors, patrons, tenants and others encountered in the course of employment
• Work according to established standards and procedures set by ASM Global leaders

Physical Demands

• Regularly moves around the facility
• Stands for long hours during events
• Talks and hears
• Substantial walking and standing