Third Cook - Lansing Center

Legends Global is the premier partner to the world’s greatest live events, venues, and brands. We deliver a fully integrated solution of premium services that keeps our partners front and center through our white-label approach. Our network of 450 venues worldwide hosts 20,000 events and entertains 165 million guests each year. The Legends Global culture is one of respect, ambitious thinking, collaboration, and bold action, committed to building an inclusive workplace where everyone can be authentic, make an impact, and grow their career.

About the role

The Third Cook performs basic, routine kitchen duties for the Lansing Center Foodservice Department, Groesbeck Golf Course, and Legends Global managed facilities and events. This role assists in food preparation, production, plate-up, and clean-up for all events, ensuring a superior experience and service for customers, guests, and vendors. The Third Cook adheres to organizational and departmental policies and procedures designed to promote efficiency and quality of service.

Responsibilities

• Assist with the coordination and daily operation of food service functions, including food preparation, production, plating, and clean-up.
• Prepare food consistently in accordance with established quality, production, and portion standards; cut and cook foods as instructed.
• Ensure all food quality standards are met and food is properly washed, handled, labeled, stored, and monitored in compliance with local, state, and federal health regulations.
• Maintain cleanliness and sanitation throughout the kitchen, including workstations, designated areas, kitchen equipment, coolers, and storage spaces.
• Safely operate kitchen utensils and equipment such as knives, choppers, steamers, tilt skillets, ovens, fryers, grills, flattops, mixers, and microwaves.
• Receive, store, and stock food and supply deliveries according to established guidelines.
• Follow par levels for each shift, determine preparation and freezer pull needs, and promptly notify supervisors of any shortages or out-of-stock items.
• Assist with organizing food products and supplies for events.
• Adhere to all LEPFA and Foodservice Department policies and procedures, including the departmental dress code.
• Maintain a safe, respectful, and harassment-free work environment; comply with OSHA standards, Health Department regulations, and all applicable local, state, and federal laws, including the Americans with Disabilities Act.
• Work irregular schedules, including evenings, weekends, and holidays; adapt to changing work assignments, shifts, and breaks with little notice.

Requirements

• High school diploma or equivalent (GED).
• Minimum one (1) year of cooking experience in the Food and Beverage industry, preferably in a high-volume feeding environment such as a convention center, stadium, or other public assembly facility.

Skills

• Ability to interact positively with others in a courteous, cooperative, and professional manner while maintaining a professional attitude and positive public image.
• Strong teamwork, excellent interpersonal skills, and a consistently positive attitude.
• Reliable and dependable attendance; flexibility to adapt to changing work demands.
• Thorough understanding of kitchen setup and breakdown procedures, kitchen standards, and food safety practices.
• Ability to maintain impeccable personal hygiene and work safely and efficiently with culinary tools and equipment.
• Basic mathematical skills and ability to maintain clean and organized work habits.
• Effective verbal, listening, and written communication skills in English.
• Ability to accurately execute job duties with minimal supervision and understand and follow Banquet Event Orders (BEOs).
• Ability to perform effectively in a high-volume, fast-paced environment.
• Ability to manage multiple tasks simultaneously while staying organized and prioritizing work effectively.
• Ability to maintain confidentiality, remain patient and calm under pressure, and project a positive, cheerful presence.

Working Conditions

This is an on-site position.

• Ability to work in limited spaces as event needs change and adapt to environments with multiple people, noise, smells, and distractions.
• Regular use of hands to perform job duties; ability to adjust and focus vision.
• Physical capacity to lift up to 50 pounds repeatedly.
• Ability to stand and walk for extended periods, perform frequent bending, twisting, and reaching, with occasional squatting, climbing, and stair use.
• Work may take place indoors and outdoors in varied weather conditions, including cold, heat, rain, snow, and wind.
• Exposure to noise, fumes, food allergens, wet floors, water, cleaning agents, outdoor allergens, oil, grease, solvents, and other potentially hazardous chemicals.
• Ability to safely perform all required job duties in and around a golf course setting.