Banquet Cook

POSITION:                            Prep Cook

DEPARTMENT:                     Kitchen

REPORTS TO:                       Executive Sous Chef/Executive Chef

FLSA STATUS:                      Part-time / Non-Exempt

VENUE(S):                            The Oncenter

2ND COOK PAY RATE:      $18.72/hour (increases to $19.09/hour on 7/1/2026 per union contract)

1ST COOK PAY RATE:        $22.17/hour (increases to $22.61/hour on 7/1/2026 per union contract)

HOURS:                                 Varies; less than 30 hours/week

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. Sounds like a winning formula for you. Join us!

THE ROLE

As a Banquet Cook at The Oncenter, you will be responsible for preparing ingredients and assisting with cooking, baking, and butchering as directed, while supporting overall kitchen operations. All assigned tasks must be completed efficiently and in accordance with established guidelines to ensure quality and consistency standards are met.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Prepare food products as directed while maintaining strict adherence to standards and specifications.

• Fulfill event orders and other service requests from each department timely and accurately.

• Prepare and cook food as needed using grills, fryer, knives, etc.

• Prep all necessary food items for banquet food service as directed.

• Produce high-quality food with excellent taste and follow presentation standards.

• Break down stations, store all food properly, and clean work areas and equipment in accordance with Health Department and ServSafe standards and regulations.

• Work with management to conduct inventory on a regular basis.

• Must be able to adapt to changes in the work environment, managing, competing demands, frequent changes, delays or unexpected events

• Other assigned duties as required to support Food & Beverage operations.

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

EDUCATION AND EXPERIENCE

• High School Diploma or GED equivalent

• Previous/related experience working in a banquet/commercial kitchen preferred.

• Professional appearance and attitude are essential.

• Must be able to be on time for your shift and maintain reliable attendance.

• Must be able to work and maintain standards in a fast-paced environment.

• Must take direction well and work well individually and as a team.

• Must be able to work a flexible schedule to meet service demand levels, including days, nights, weekends and holidays.

SKILLS AND ABILITIES

• Ability to work in a high-volume, fast-paced environment.

• Excellent verbal, written, and interpersonal communication skills.

• Desire and ability to work independently and as a team.

• Exceptional hospitality and customer service skills, service standards, guest relations, and etiquette.

• Ability to make professional, independent, and good judgment decisions within proper policy and procedures.

PHYSICAL DEMANDS

• Must be able to walk/stand/sit for long periods of time.

• Must have the physical ability to maneuver around the venue, at times walking and/or standing for 8-10 hours or greater, cli