Cook

POSITION:                   Cook

DEPARTMENT:            Food & Beverage

REPORT TO:                Executive Chef & Sous Chef

FSLA STATUS:            Non- Exempt – Part Time Hourly

Summary

ASM Global, the leader in privately managed public assembly facilities, has an excellent and immediate opening for Cook at the Shreveport Convention Center/Municipal Auditorium in Shreveport, Louisiana.  Under direction of the Executive Chef and Sous Chef, the Part Time Cook primary responsibilities included the following functions in accordance with ASM Global.

            Essential Duties and Responsibilities

• Must have positive attitude.
• Reports to work in proper uniform according to the scheduled time.
• Follows instructions for each event as given by the Executive Chef and Sous Chef
• Must be a team player and a problem solver.
• Strong understanding and knowledge of food safety, sanitations and food handling procedures.
• Must be able to take direction, to multitask, then following through and completing each task given.
• Must have the ability to work calmly and effectively under pressure.
• Maintains proper grooming and dress code standards.
• Attention to detail is a must.
• Ability to lift carefully items of moderate weight and size.
• Maintains safe working conditions and sanitary work area.
• Adhere to Health Department and ServSafe regulations
• Prepares hot and cold food to order per standardized recipes
• Prepares food items for banquet orders and large groups
• Provides highest quality service to guests and co-workers at all times
• Follows proper food handling techniques and coordinates the use of time, material and equipment to avoid waste and unnecessary expense
• Assists with opening and closing inventory counts
• Store and properly handle raw and cooked foods and non-food supplies
• Follows temperature danger zone guidelines to ensure food safety
• Maintains a sanitizer bucket at proper dilution at all times
• Ensures all products are properly wrapped, labeled and dated
• Practices FIFO, (first in, first out), for all products to ensure proper rotation
• Operate equipment, (knives, grill, flat top, fryer, etc.), according to use and safety instructions
• Cook the exact number of items ordered by each customer, working on several different orders simultaneously
• Distributes food to concession cashier/attendant to serve to customers
• Requests inventory refills as needed on a timely basis to ensure adequate supply is always available for guest requests
• Keeps work area clean, organized and sanitary
• Cleans and organizes workstation at end of shift to ensure safety guidelines are maintained and the stand is ready for the next shift

Supervisory Responsibilities    

No Supervisory Responsibilities

Working Conditions

• The working hours are scheduled based on the needs the facility. PART-TIME ON-CALL scheduling.
• There is no guarantee of hours on a weekly basis.
• Must have reliable transportation and be able to report to work as scheduled.
• Maintain a client service oriented attitude.
• Ability to work long and irregular hours that may vary due to functions and may include day, evening, weekends and holidays and can work flexible schedules
• NON-SLIP SHOES REQUIRED

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

• Must be 18 years of age or older

• Ability to read signs and follow simple oral and written instructions
• Excellent customer service skills
• Must be able to pass a background check and meet corporate minimum requirements.

Education and/or Experience

• Must be 18 years of age or older
• Must have a High School Diploma or GED
• 3 plus years' in a multi-purpose, high volume operation
• Or a similar combination of education and experience

Skills and Abilities

• Ability to read and interpret recipes and prep list
• Ability to create recipes and use culinary knowledge to enhance the kitchen menus
• Ability to read and interpret documents such as safety rules, operating and maintenance instructi