Concessions Cook 3

Legends Global is a leading global partner to some of the world's most prestigious live events, venues, and brands. With a broad and impressive network that spans over 450 venues worldwide, Legends Global hosts approximately 20,000 events annually, entertaining around 165 million guests. The company operates by providing a comprehensive range of premium services that include feasibility studies, consulting, owner's representation, sales partnerships, hospitality solutions, merchandising, venue management, and content and booking facilitation. Known for its white-label approach, Legends ensures that its partners remain front and center while benefiting from the depth of expertise and high standards of execution across the live events industry. The organization's culture promotes respect, ambitious thinking, collaboration, and bold action, cultivating an inclusive workplace where individuals can be authentic, make a meaningful impact, and develop their careers. At Legends Global, winning is a daily pursuit achieved through unity and teamwork.

The role of Cook III (part-time) is positioned within the Food & Beverage Department, reporting directly to the Executive Chef, Executive Sous Chef, or Sous Chef. This role is non-exempt and focuses on the preparation and cooking of concession food items in a fast-paced, high-volume setting. The Cook III plays a crucial part in ensuring that food items are prepared and served timely, maintaining consistent quality and adhering to strict food safety and sanitation guidelines. The position demands attention to detail, teamwork, and a commitment to high customer service standards, often involving a variety of kitchen and food preparation duties. Tasks include assisting with basic food prep such as chopping, portioning, assembling, and packaging, preparing menu items per established instructions, maintaining the cleanliness of workstations and kitchen equipment, stocking supplies, and supporting other kitchen staff during service. Safety and hygiene are paramount, and the Cook III is expected to follow all food safety standards and assist with receiving and storing deliveries appropriately. The role also requires the ability to safely operate kitchen equipment after training and take part in opening, closing, and cleaning duties. The physical demands include substantial standing, walking, stooping, lifting up to 50 pounds, and enduring moderate noise levels. Flexibility is required to work extended or irregular hours, including nights, weekends, and holidays as needed. This part-time opportunity offers candidates a chance to be part of a dynamic company known for excellence in the live event hospitality industry while developing culinary skills in a collaborative and professional environment.