Job Information
ASM Global Line Cook - LA Equestrian Center in Burbank, California
POSITION: Line Cook
DEPARTMENT: Food & Beverage / Kitchen
REPORTS TO: Executive Chef/Sous Chef
FLSA STATUS: Hourly/Non-Exempt
As the world’s leading venue management company and producer of live event experiences, ASM Global is the preeminent management and content partner with over 350 venues worldwide. Operating and investing in the world’s most important stadiums, arenas, convention centers, and theaters requires unmatched dedication and the most profound expertise. Our focus is YOU! Through investments in growth, resources, and technology we strive to enhance the experience of our internal Team Members and to continue creating amazing live experiences for the guests that we serve.
The Los Angeles Equestrian Center (LAEC) is a one-of-a-kind, 75-acre property nestled in the heart of Griffith Park, dedicated to the love of horses and the equestrian community. LAEC offers a welcoming space for equine enthusiasts and professionals alike, providing boarding facilities, training arenas, and a calendar of events that range from local competitions to prestigious equestrian showcases. In addition to serving as a hub for horse-related activities, LAEC is also home to various special events, blending the charm of nature with the energy of LA's cultural scene.
Summary
This is a hands-on position assisting the Sous Chef and Executive Chef with the preparation of food for events by following approved recipes and maintaining the highest production standards.
Essential Duties and Responsibilities
Always maintain an organized and sanitary workstation.
Follow approved recipes and production standards.
Prepare all meats, vegetables, proteins, starches, and soups according to specific recipes or as instructed by Sous Chef and/or Executive Chef and adjust quantity for fluctuation in volume.
Properly label and dates food items for storage.
Maintain and organize storage rooms, refrigerators, and freezers.
Organizes freezer pulls, as necessary.
Minimize waste by controlling overage and usage.
Educate and train seasonal kitchen staff on proper procedures and standards.
Assemble and complete final production of hot and cold food items.
Assist with plating of catered meals.
Perform other duties as assigned and deemed necessary.
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 accommodations may be made to enable individuals with disabilities to perform the essential functions.
Skill & Abilities
Knowledge of all major kitchen equipment and appliances.
Ability to properly operate ovens, stoves, grills, steamers, smoker, mixers, kettles, char-broiler, and other kitchen equipment.
Must be able to identify and properly use all kitchen small wares.
Ability to follow verbal and written instructions.
Ability to read and speak English.
Strong knowledge of state health codes and sanitation standards.
Ability to adhere to strict grooming standards established by SMG/Palmetto Expo Center.
Ability to recognize and utilize weights and measurements, both liquid and dry.
Knowledge and skills in diverse culinary techniques including multi-ethnic cuisine, displays, sauces, protein cutting, plate presentation and sanitation.
Skill in volume production and hands-on cooking.
Ability to perform basic math functions necessary to execute recipes.
Strong organizational skills and ability to multi-task.
Ability to execute large functions.
Ability to work extended hours productively.
Education and/or Experience
High school diploma or equivalent.
Two-year culinary degree or appropriate continuing education credits preferred.
Minimum of three years’ experience in a cook’s position.
Minimum of one year of experience in banquet operations.
Working Environment/Conditions
Fast-paced, very physical environment.
May be exposed to extreme cold from walk-in coolers/freezers for up to one hour at a time.
May be exposed to extreme heat from hot burners and/or steam for extended periods of time.
May be exposed to minimal amount of smoke for extended periods of time.
Requires standing for several hours at a time each day.
Hours of Work and Travel Requirements
Minimum of 40 hours per week.
Irregular hours including early mornings, late evenings, weekends, and holidays as determined by event schedule.
Extended hours may be required, as determined by event schedule.
Physical Demands
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
NOTE: The essential responsibilities of this position are described under the headings above. They may be subject to change at any time due to reasonable accommodation or other reasons. Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position.
ASM Global is an Equal Opportunity/Affirmative Action employer, and encourages Women, Minorities, Individuals with Disabilities, and protected Veterans to apply. VEVRAA Federal Contractor.