Banquet Cook - Anchorage Convention Centers

Job description

POSITION: Cook DEPARTMENT: Food and Beverage REPORTS TO: Sous Chef FLSA STATUS: Part-time hourly, Non-Exempt LEGENDS GLOBAL 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, hosting 20,000 events and entertaining 165 million guests each year, is powered by our depth of expertise and level of execution across every component — feasibility & consulting, owner’s representation, sales, partnerships, hospitality, merchandise, venue management, and content & booking — of world-class live events and venues. The Legends Global culture is one of respect, ambitious thinking, collaboration, and bold action. We are committed to building an inclusive workplace where everyone can be authentic, make an impact, and grow their career. Winning is an everyday thing at Legends Global. We have the best team members who understand every win is earned when we come together as one unified team. Sound like a winning formula for you? Join us! THE ROLE This position is responsible for maintaining, setting up, food production, and quality control of all meats, fish, fowl, soups, starches, vegetables and other hot food items while working with the Chef’s staff in order to prepare, cook, and present food to the highest of standards as outlined on the catering function order and as assigned by the Sous Chef. A Banquet Cook must have a Food Handler certification as required by Municipality/State law. Essential Duties and Responsibilities The individual must possess the following knowledge, skills, and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of skills and abilities. Physical strength and stamina are essential to this position due to the high activity level. Thorough knowledge of all food products, standard preparation procedures of stocks, soups, sauces. Good working knowledge of the fundamentals of Broiler, Grilling, Pan frying, Sauté’, Roasting, Braising, and Baking. Must have good working knowledge of Health Department sanitation standards. Must have extensive knowledge and experience with all kitchen equipment, i.e., stove, ovens, grill, steamer, slicers, buffalo chopper, alto-shams, robo-coupe, etc. Basic mathematical skills necessary to understand recipes, measurements, and portion size. Ability to read and write the English language in order to read recipes, comprehend job requests, caution notices and communicate with other employees. Sufficient manual dexterity of hands in order to use all kitchen equipment, i.e., knives, spoons, spatulas, tongs, slicers, etc. Ability to grasp, lift and/or carry, or otherwise, move (rotate) goods weighing a maximum of 50 lbs. on a continuous schedule. Ability to perform duties in confined spaces. Ability to perform duties within extreme temperature ranges. Ability to transport heavy objects through a crowded room. Responsible for setting up workstation with all required products and culinary equipment for prompt production. May assist in preparation of all cold food items according to catering function order and co-ordinates proper delivery of cold food items to designated area. Visually inspects appearance of all hot food for proper color combination and overall presentation to maintain appeal. Assists Sous Chef by showing and training new staff on proper procedures and presentation of all hot food. Responsible for setting up and working various stations for buffets, receptions, etc; as requested by Executive & Sous Chef. Stores all appropriate food in refrigerated walk-in freezer, making sure of proper covers and labels with dates; using the proper containers to protect against waste and spoilage. Maintains work area, storage and refrigeration in clean and sanitary conditions at all times, according to Health Department Standards. Assisting in setting up carving stations, working them and maintaining clean and sanitary conditions at all times. Responsible for assisting Chefs breaking down of all banquet/buffets and food functions making sure that all food is secured and stored properly before signing out. Checks and controls the proper storage/rotation of product, especially all fresh and frozen meats, fish, fowl, and pork products to maintain a quality product. Performs other duties as required, e.g., special guest requests/buffet presentations. Reports any equipment in need of repair to the Executive Chef. Required to guarantee that hot foods that are to be served are held at the proper temperatures, as well as cold foods that are to be served are held at the proper serving temperature. Minimum Requirements: Must have MOA Food Handlers Card. 2-3 years cooking experience required. All phases of cooking experience preferred. High-volume production experience preferred. Ability to obtain any government-required licenses or certificates. Ability to understand and complete oral and written instruction. Must maintain a neat, clean, and well-groomed appearance. Must have the ability to do multiple tasks simultaneously. Requires attention to detail, good organizational skills, and must be friendly and courteous. Work hours may range from very early morning to late night. Work is primarily indoors. Some outdoor work may be required. Requires a willingness to work additional hours as needed, which could include odd hours, weekends and holidays. Education and/or Experience High School Diploma or GED preferred. Minimum of 6 months of food service experience in a commercial or restaurant kitchen environment. Culinary school training preferred. Skills and Abilities Ability to follow oral and written instructions. Proficiency in mathematics to assess dry and liquid weights and measurements. Ability to focus, with strong attention to detail in a fast-paced environment. Excellent customer service skills. Ability to work in a confined environment with hot and cold temperatures for prolonged periods of time. Ability to maintain proper grooming and dress code standards for the kitchen. K nowledge of foodservice health and safety standards. COMPENSATION Competitive union salary, commensurate with experience WORKING CONDITIONS Location: On Site at the Anchorage Convention Centers Physical Demands Must be able to work a flexible schedule, including weekends and holidays. Work will be performed in both the Egan and Dena’ina Centers. Work will involve a considerable amount of walking, lifting, standing and other high-exertion activities. Must be able to frequently lift at least 50 lbs. Flexibility is required as to the ability to meet all requests upon demand. The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. NOTE: The essential responsibilities of this position are described under the headings above. They may be subject to change at any time due to reasonable accommodation or other reasons. Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position. Legends Global is an Equal Opportunity/Affirmative Action employer, and encourages Women, Minorities, Individuals with Disabilities, and protected Veterans to apply. VEVRAA Federal Contractor.