Job Description

Job Title: Concession Cook

Department: Culinary

Reports to: BOH Coordinator/ Chef De Partie/ Sous Chef

Supervisor Responsibilities

This job has no supervisorial responsibilities.

Summary

To consistently win one customer at a time through teamwork and living "The Levy Difference." This position is responsible for overseeing the operation and execution of all duties assigned leading up to any event or group catering. Furthermore, we expect that the chosen candidate takes full ownership of these areas, and all that they entail. This position requires the ability to understand and execute any given menus and high volume food production and serve our client with the highest standard of service and quality controls.

Essential Duties and Responsibilities

Responsible to be on-time for shift, in uniform, and prepared to work at scheduled start time. Displays a positive attitude toward teammates and managers, assists fellow team members whenever possible, up to and including washing dishes and end of service cleaning. Thoroughly completes all station set-up and breakdown responsibilities, ensuring work area is prepared for event start time. Ensure all food stations are setup to health and safety standards. Ensure all food production and food holding areas are cleaned and maintained throughout a shift. Ensure all hot boxes are emptied of food and equipment at the end of service. Responsible for following recipe guidelines in preparing food as directed by team lead or management, and completes steps of service to ensure guest satisfaction. Responsible for understanding the menu items for any given work area; and must be capable of answering guest inquiries regarding items, and escalating inquiries as required. Completes food preparation and production in a timely manner, as directed by team lead or management. Adheres to all standards for cooking, plating, portioning, expediting, and serving specified menu items. Practices proper product control and handling of all inventory and equipment. Responsible for completing all assigned temp-logs for designated work area(s). Maintains work area and adheres to food safety and sanitation practices. Adheres to Compass health safety policy, and wear cut glove when required. Acts with a sense of urgency and provides friendly, efficient service to teammates and guests. Must ensure all soiled apron is deposited in the correct receptacles as designated. Respond to any reasonable task as assigned by a supervisor or management. Coordinate and communicate with back of house coordinator regarding schedules and QA logs.

Premium Duties and Responsibilities (if applicable)

Understand the flow of service and layout of chef tables. Ensure all chef tables are properly stocked with, but not limited to, cleaning supplies, gloves, sanitizer clothes, ect. Maintain a higher standard of cleanliness and quality. Ensure walk in fridges are broken down and always organized appropriately. Completion of POC7 food safety course online Ensure walk-way outside pantry is organized before, during and after service. Ensures all chef tables are cleared of food and sanitized at the end of shift Ensure general cleanliness of work area, including chef tables, during service Assist in end of shift cleaning in North Side kitchen after all duties in assigned work area has been completed.

Physical Demands

Ability to lift and carry up to 40 pounds; ability to push/pull up to 50 pounds. Proper lifting techniques is a must. Employees are expected to get help if needed. Frequent periods of standing and walking are required; employees are encouraged to stretch as needed. Stadium is an outdoor venue and is subject to changing environmental conditions. Dressing appropriately and being prepared for changes in the environmental conditions is an expectation. Frequent use of stairs is required; elevator accessibility is limited to accommodating clients and staff with mobility and accessibility needs. Please speak with manager if you require accommodations. The stadium environment is a larger site and tends to involve higher physical demands on event days. Please note this stadium is a loud environment on event days. Hearing protection may be available - ask your supervisor.

Work Environment

The work environment characteristics described below are representative of those an employee may encounter while performing the duties of their job. Reasonable accommodations may be made to enable individuals with disabilities to perform the duties of this position.

This position involves working in a unique environment. This is an event based venue and has characteristics that are inherent to an event based industry. We are licensed to carry and serve alcohol, and this is a very large part of our business. The majority of the positions we hire, come into contact with alcohol. This is not only an event based work environment; but is also a sports stadium, and as such is subject to crowds, lots of noise, and intoxicated guests. The safety of our employees is of the utmost importance, measures are taken to mitigate and reduce risk.

Language Skills

English is the working language at this job location. Candidate must be able to understand, read, write, and speak English. French is considered an asset, but is not mandatory.

Qualifications

Previous experience or a combination of education in the following is required: cooking, food prep, and/or culinary arts is an asset Must be flexible with schedule and able to work different shifts Must practice good personal hygiene Must be able to effectively execute receive instructions Must complete all mandatory training. Failure to complete can result in disciplinary actions up to and including termination.
Job Types: Part-time, Seasonal

Pay: $18.23 per hour

Benefits:

Discounted or free food Flexible schedule Store discount
Language:

English (required)
Work Location: In person