Lead Cook (Dicks Sporting Goods Park)

• Under their direct supervisor, a Lead Cook organizes the efforts of the culinary staff in their assigned area

• Assist the Sous Chef and Culinary Supervisors in the day-of development and execution of menu items and recipes for concessions, catering, and premium locations

• Assists in maintaining high standards of sanitation and cleanliness, in accordance with Colorado and local health department regulations

• Assists in training, safety, sanitation, and accident prevention controls within the kitchen

• Help ensure that all recipes and methods are being followed

• Reports and documents hazardous conditions or unsafe practices within the work environment

• Works directly with the Sous Chef and Culinary Supervisors on food production, execution and service. Ensures high and consistent food qualities in both presentation and preparation

• Must maintain a friendly, positive attitude and a professional demeanor at all times.

• Report for scheduled event on time and report to assigned area in a timely manner.

• Fulfill the assigned opening and closing duties; may include work outside, including patio grills, canopies, and open picnic areas.

• Must have awareness of all menus being offered, especially one-of-a-kind items for promotions or special events.

• Work as a team with fellow associates and other departments within venue.

• Maintain a clean, sanitary and orderly setting within the kitchen.

• Complete closing duties and checkout with direct supervisor.

• Must know the “layout” of the kitchen and back of the house area where you are working, (i.e. - know where the closest First Aid office, bathroom and staircase are), and be able to direct staff and guests to their designation.

• May be re-assigned to a different location in certain situations based on the venue’s needs. Other duties and assignments may apply.

• Complete other duties as assigned by the Executive Chef, Sous Chef and/or Culinary Supervisors, as well as Legends management. 

Qualifications: 

• High School Diploma or GED equivalent; degree or certificate in culinary arts preferred.

• Desired 2 to 4 years working in a fast-paced restaurant, caterer or other relevant food service area. Lead experience preferred.

• Ability to read and understand a Banquet Event Order (BEO) and various recipes, prep lists, menus, and signage, as well as how your role ensures that items arrive at the correct location.

• Willingness to work in an outdoor stadium subject to adversarial weather (ex. freezing temperatures, rain, sleet, snow & hot, mid-summer days)

• Ability to work flexible shifts including nights, weekends and holidays

• Must be proactive, self-motivated, organized and the ability to prioritize as needed.

• Must be clean and constantly aware of sanitation procedures.

• Ability to work under pressure and adapt to change quickly.

• Must be able to perform simple mathematical calculations.

• Must be able to work well with others in a stressful environment.