Job Overview
Employment Type
Hourly
Compensation
Type:
Hourly
Rate:
Exact $30.00
Work Schedule
Weekend Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Employee Discounts
Career development opportunities
Retirement Plan
Onsite parking
Job Description
Anaheim Arena Management, LLC (F&B) operates Honda Center, a premier event venue located in Anaheim, California. The Honda Center welcomes fans, performers, and athletes from across the globe, offering a wide array of sporting events, concerts, and entertainment experiences. As a cornerstone of Anaheim's entertainment landscape, the venue is committed to delivering exceptional live events and creating memorable experiences for all guests. The company prides itself on fostering a diverse, inclusive workplace where team members are valued and integral to the overall guest experience.
The Chef de Tournant role at Honda Center represents an exciting opportunity to beco... Show More
The Chef de Tournant role at Honda Center represents an exciting opportunity to beco... Show More
Job Requirements
- Some college education
- 1-2 years of relevant culinary experience
- ability to work on-site at the Honda Center
- capability to work in a fast-paced and dynamic environment
- flexibility to work early mornings, late nights, weekends and holidays
- adherence to sanitation and health department standards
- strong communication and teamwork skills
Job Qualifications
- Some college, no degree
- 1-2 years of experience as a lead cook and line cook
- experience working in multiple or various kitchen stations
- ability to work well under pressure in a fast-paced environment
- complete working knowledge of culinary stations, cutlery commands, and cooking techniques
- organized and detail-oriented
- ability to work independently with minimal supervision
- ability to complete multiple tasks and work under time constraints
Job Duties
- Prepare and execute all menu items per company standards and recipe specifications
- all prepared entrees must be prepared with accuracy and detail and in line with the pace of restaurant operation
- taste and assess the product to ensure quality and consistency are upheld in preparation and presentation
- maintain appropriate levels and quantities of food products based on business needs, including bulk ingredients, prepped foods, and any ancillary garnishes needed to execute menu items
- manage all products for assigned stations by verifying and checking inventory levels and frequently provide on-hand counts to Culinary Team
- execute opening or closing duties and maintain clean, well-organized, and safe-working areas
- understand and adhere to the sanitation practices of the company and the Health Department
- establish partnerships with fellow team members to achieve operational goals and objectives
- have a professional attitude as well as collaborate with all team members
- manage and adjust to the changing assignments in the kitchen to accommodate an evolving and event-based operation, including early mornings, late nights, weekends, and holidays
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Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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