Lead Cook (Tournant) - One World Observatory

LEGENDS & ASM GLOBAL

Two powerhouse companies have joined forces to redefine excellence in sports, entertainment, and live events. Together, we combine unmatched expertise with a global reach, offering end-to-end solutions – from venue development and event booking to revenue strategy and hospitality.

Legends brings a 360-degree, data-driven approach across Global Partnerships, Hospitality, Merchandise, and Attractions, working with top-tier clients to deliver exceptional experiences.

ASM Global, the world leader in venue management and live event production, oversees 350+ iconic venues stadiums, arenas, conventions centers and theaters.

Our organization is committed to building an inclusive, innovative environment where differences drive solutions that benefit our team members, guests, and partners. Guided by our values of respect, integrity, and accountability, we create a workplace where everyone can succeed. Are you ready to be part of the team that is transforming live entertainment? Join us to make legends happen!

 One World Observatory

Positioned at the top of One World Trade Center—the tallest building in the Western Hemisphere—on levels 100, 101, and 102, One World Observatory provides guests with unique, panoramic views of New York City, its most iconic sites, and surrounding waters from 1,250 feet. A customized guest experience complements the seemingly endless views—evoking feelings of the City’s signature pride, hope and determination (including special interactive experiences and dining options, plus a sit-down restaurant). In 2016, One World Observatory received awards and recognition from the Concierge Choice Awards (Winner: Tourist Attraction), Themed Entertainment Association (Thea Awards for Outstanding Achievement), TripAdvisor (Top U.S. Trending Summer Attraction), and Lonely Planet (Favorite Online Listing).

THE ROLE

The Lead Cook (Tournant), also known as a Station Float or Relief Cook, plays a key role in a professional kitchen by providing support across multiple stations.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Ensure that all staff members adhere to culinary standards and regulations and that all product goes out in a timely manner at the required temperature
• Train new and existing staff on the preparation, arrangement, plating and pricing of dishes
• Managing associates planning and scheduling of work assignments and performance development
• Create recipe specs and standards
  • Assist with planning menus and maintaining financial responsibility for the menu mix
  • Add a purchasing component for all food
  • Analyze menu and food costs and the preparation of cost and quality efficient menus/specials
• Assist in preparing reports regarding food and menu analysis
• Track, record, and replenish all food and inventory as needed
• Assist in maintaining the highest possible rating from the Department of Health (DOH)
• Assist in the oversight of daily Café operations (may need to cover shifts)
• Assist in the training, safety, sanitation and accident prevention controls within the kitchen
• Continuously develop and test recipes as well as techniques for food preparation and presentation to ensure high quality
• Assists in the assurance of consistent food qualities in both presentation and preparation
• Ensures the maintenance of kitchen equipment on a daily basis and during events while working with offsite caters
• Maintain high standards of sanitation and cleanliness
• Complete other duties assigned by management

 SUPERVISORY RESPONSIBILITIES

• Create schedules for the kitchen staff to ensure optimal resource management and speed of service
• Assist, under the guidance of the Executive Chef, in preparing annual budgeting to ensure fiscal responsibility
• Design new menu selections for the Café – based on seasonal ingredients and guest demand showcasing affinity for, and knowledge of, local product
• Purchase food product and related supplies while maintaining effective vendor relationships
• Respond to guest inquiries and concerns personally – or under the guidance of the Executive Chef
• Report and document hazardous conditions or unsafe practices within the work environment

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty with energy and enthusiasm. The requirements