Prep Cook II - Part Time

POSITION:              Prep Cook II

DEPARTMENT:      Food and Beverage

REPORTS TO:        Executive 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. 

Managed by Legends Global, the Wilmington Convention Center – the largest convention center on the North Carolina coast – is a one-of-a-kind downtown waterfront venue with flexible, LEED-certified spaces, modern amenities, and a dedicated team for logistics, catering, and audio visual. 

THE ROLE

This position is responsible for the production of hot and cold food items for food service events, including banquets, buffets and concessions, under the direction of the Executive Chef and within SAVOR guidelines to ensure that quality standards are achieved.

ESSENTIAL DUTIES AND RESPONSIBILITIES

Food Service Production

• Follow and execute approved recipes, while strictly adhering to SAVOR guidelines and production standards.
• Following recipes, making sauces/vinaigrettes, creating food displays, cooking proteins to temperature.
• Prepare beef, poultry, seafood, and vegetables, ensuring the proper storage and handling of raw foods.
• Follow production sheets and timelines.
• Properly season food product and display in a creative manner.
• Prepare food independently with little supervision.
• Guide other cooks and temp labor in the kitchen.

Other

• Maintain organized and sanitary workstation at all times, following ServSafe standards, as well as Health Department regulations.
• Assist in the delivery of prepared foods to Server stations during scheduled events.
• Properly label and date food items for storage and retail concessions sales.
• Minimize waste by controlling overage and usage.
• Inform Executive Chef of any food product shortages or kitchen equipment malfunctions.

SUPERVISORY RESPONSIBILITIES   

None

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.

EDUCATION AND/OR EXPERIENCE        

• High School Diploma or GED.
• A minimum of 2 years of food service experience in a commercial or restaurant kitchen environment.
• Culinary school training preferred.
• Knowledge of food service health and safety standards.

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 a 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 demonstrate a strong work ethic that encourages quality team efforts to complete the variety of tasks required.
• Ability to maintain proper grooming and dress code standards for the kitchen.

OTHER QUALIFICATIONS 

• Available to work flexible hours, including nights, weekends, and holidays.
• ServSafe Food Handler Certification or the ability to acquire certification within 6 months of e