Line Cook - LA Equestrian Center

POSITION:                 Line Cook

DEPARTMENT:         Food & Beverage / Kitchen

REPORTS TO:           Executive Chef/Sous Chef

FLSA STATUS:          Hourly/Non-Exempt

Base Pay Rate:

$24.00/hour

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 an end-to-end solution across all areas of venue operations and revenue generation for many of the world’s most iconic brands and venues.

Legends brings a 360-degree, data-driven approach across planning, sales, partnerships, hospitality, and merchandise, working with top-tier clients to deliver exceptional experiences.

ASM Global, the world leader in venue management and live event production, oversees 400+ arenas, stadiums, convention/exhibition centers, and performing arts venues globally.

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!

The Los Angeles Equestrian Center (LAEC) is a one-of-a-kind, 75-acre property nestled in the heart of Griffith Park, dedicated to the love of horses and the equestrian community. LAEC offers a welcoming space for equine enthusiasts and professionals alike, providing boarding facilities, training arenas, and a calendar of events that range from local competitions to prestigious equestrian showcases. In addition to serving as a hub for horse-related activities, LAEC is also home to various special events, blending the charm of nature with the energy of LA's cultural scene.

Summary

This is a hands-on position assisting the Sous Chef and Executive Chef with the preparation of food for events by following approved recipes and maintaining the highest production standards.

Essential Duties and Responsibilities

• Always maintain an organized and sanitary workstation.
• Follow approved recipes and production standards.
• Prepare all meats, vegetables, proteins, starches, and soups according to specific recipes or as instructed by Sous Chef and/or Executive Chef and adjust quantity for fluctuation in volume.
• Properly label and dates food items for storage.
• Maintain and organize storage rooms, refrigerators, and freezers.
• Organizes freezer pulls, as necessary.
• Minimize waste by controlling overage and usage.
•  Educate and train seasonal kitchen staff on proper procedures and standards.
• Assemble and complete final production of hot and cold food items.
• Assist with plating of catered meals.
• Perform other duties as assigned and deemed necessary.

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 accommodations may be made to enable individuals with disabilities to perform the essential functions.

Skill & Abilities

• Knowledge of all major kitchen equipment and appliances.
• Ability to properly operate ovens, stoves, grills, steamers, smoker, mixers, kettles, char-broiler, and other kitchen equipment.
• Must be able to identify and properly use all kitchen small wares.
• Ability to follow verbal and written instructions.
• Ability to read and speak English.
• Strong knowledge of state health codes and sanitation standards.
• Ability to adhere to strict grooming standards established by SMG/Palmetto Expo Center.
• Ability to recognize and utilize weights and measurements, both liquid and dry.
• Knowledge and skills in diverse culinary techniques including multi-ethnic cuisine, displays, sauces, protein cutting, plate presentation and sanitation.
• Skill in volume production and hands-on cooking.
• Ability to perform basic math functions necessary to execute recipes.
• Strong organizational skills and ability to multi-task.
• Ability to execute large functions.
• Ability to work extended hours productively.

Education and/or Experience          

• High school diploma or equivalent.
• Two-year culinary degree or appropriate continuing education credits preferred.
• Minimum of three years’ ex