PREP Cook - Well& by Durst - 151

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!

WELL& by Durst, 151

Well& by Durst - 151 is a constantly evolving experience that supports your wellbeing and fuels your endeavors. It’s a social spot to gather friends and colleagues, and an intimate space to gather your thoughts. Bring a lunch date to sample world-class cuisine or push your ideas further with flawless business services.

THE ROLE

The PREP Cook is responsible for providing quick and efficient service to customers in a variety of duties relating to a fine dining culinary experience and maintaining sanitation standards.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Always ensure a safe associate environment to reduce risks of accident and/or injury
• Inspect all kitchen areas to ensure cleanliness, sanitation, and proper setup while adhering to the strictest health standards—to include reporting and documenting hazardous conditions or unsafe practices
• Maintain a professional kitchen image—to include cleanliness, proper chefs’ attire, and appearance standards
• Follow Executive Chef, Sous-Chef(s) and/or Culinary Supervisors assignments for opening and closing procedures and food preparation
• Prepare food items by complying with portion size, quality standards, departmental rules, policies and procedures, ensuring teams are doing the same
• Maintain HACCP standards ensuring a high-quality level of food, food temperatures, rotation of product, cleanliness and sanitation standards
• Maintain cleanliness of kitchen including walk-in coolers, dry storage, shelves, walls, floors and drains
• Ensure all food preparation equipment is clean and sanitized and that it is kept in a safe and operable condition and report issues to chefs
• Identify and stores meats, poultry, seafood, pasta, starches, dairy products, and all other food items according to established standards
• Participate as a team player with specific responsibilities related to preparation, excellent service, and delivery of product
• Complete other duties assigned by management

 SUPERVISORY RESPONSIBILITIES

• n/a

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 provided to enable individuals with disabilities to perform the essential functions:

EDUCATION AND/OR EXPERIENCE     

• Must be at least 18 years old
• Be in possession of food handler’s certification from Department of Health & Mental Hygiene (DOHMH)
• Experience working in high-volume, food service venues (preferably in high end restaurant, catering venue, or hotel) with experience overseeing the sale of alcohol

• 1 year, or more, working in a high-volume F&B establishment
• Associate’s degree or equivalent combination of education and related experience and/or training

SKILLS AND ABILITIES

• Possession of excellent verbal and written communication skills, and the ability to balance priorities and tasks in a deadline-oriented environment
• Ability to align with Executive Chef’s expectations
• Ability, and knowledge, to receive and inspect, select, and use only the freshest fruits, vegetables, meats, fish, and other food products of the highest standard in the preparation of all menu items.
• Ability to lift up to 50 pounds
• Flexibility to work extended hours due to business need