Concessions Cook 1

POSITION:        Cook I, Part Time      

DEPARTMENT: Food & Beverage

REPORTS TO:  Exec Chef/Exec Sous Chef/Sous Chef          

FLSA STATUS: 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 prepares and cooks concession food items in a high-volume environment, ensuring timely service, consistent quality, and compliance with food safety and sanitation standards.

Essential Duties and Responsibilities

• Lead food production for concessions operations, ensuring quality, consistency, and service standards.
• Prepare and cook complex menu items using grills, fryers, ovens, and other commercial kitchen equipment.
• Monitor food quality, presentation, portion control, and adherence to standardized recipes.
• Oversee workflow during high-volume events to ensure timely service.
• Coordinate food production with supervisors and concessions staff to support operational efficiency.
• Monitor inventory levels and assist with ordering, receiving, and product rotation.
• Ensure compliance with food safety, sanitation, and health regulations.
• Train, mentor, and provide guidance to Cook II and Cook III staff.
• Assist with menu execution, production planning, and operational improvements.
• Troubleshoot equipment or production issues during service.
• Ensure proper opening and closing procedures are followed.
• Maintain clean, organized work areas and enforce sanitation standards.
• Assist management with operational reporting or performance feedback as needed.
• Other duties as assigned.

Qualifications

To perform this job successfully, an individual must be able to perform each essential duty with energy and enthusiasm. 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 degree/GED or equivalent is required.

• One year certificate from culinary school or comparable experience
• At least two (2) years of experience in a Food & Beverage environment.
• ServSafe certification preferred.

Skills and Abilities  

• Ability to work with limited supervision.
• Must have a professional attitude and appearance.
• Must always maintain a professional and helpful attitude.
• Must have good eye-hand coordination to work with knives and hot cooking equipment.
• Must maintain good personal hygiene.
• Ability to read and interpret recipes and prep list.
• Ability to read and interpret documents such as safety rules, operating and maintenance instructions and procedure manuals.
• Results oriented individuals with the ability to meet required timelines.
• Ability to undertake and complete multiple tasks.
• Must adhere to local Food Codes.

WORKING CONDITIONS

Location: On Site, Broward County Convention Center

PHYSICAL DEMANDS

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.

• This position requires stooping and lifting. Substantial standing, walking, pushing and or pulling of equipment.
• Daily lifting and carrying up to 50