Concessions Cook- Mercedes Benz Stadium

Job Summary: We are seeking dedicated and enthusiastic individuals to join our culinary team as Cooks at Levels 1, 2, and 3. Each level offers opportunities to work in a fast-paced kitchen environment, preparing high-quality meals while following food safety standards and maintaining cleanliness. These positions are ideal for individuals passionate about food and eager to develop their culinary skills.

Key Responsibilities: The cook is responsible for assisting in various kitchen operations to ensure the preparation of high-quality meals in a safe and efficient environment. Duties include basic food preparation, such as chopping, slicing, and measuring ingredients, as well as operating kitchen equipment like ovens, grills, and fryers. Maintaining cleanliness by ensuring proper food storage and adhering to sanitation guidelines. Additional responsibilities involve assisting with plating and garnishing dishes, preparing, and cooking food items according to recipes and specifications, and collaborating with senior staff on daily menu planning and execution. Cooks must ensure the consistency, taste, and presentation of all dishes while supporting inventory control by receiving, storing, and rotating ingredients. They may also train and mentor junior staff on kitchen techniques and standards. Advanced responsibilities include operating specialized kitchen equipment and employing various cooking methods, such as grilling, sauteing, and steaming. Senior-level cooks will lead preparation and cooking efforts, maintain high-quality standards across kitchen operations, and guide team members by delegating tasks and monitoring performance. They assist the Kitchen Supervisor with menu planning and execution, oversee food safety and hygiene practices to ensure compliance with regulations, and handle inventory management tasks, such as tracking supplies. Additionally, they troubleshoot and resolve kitchen issues to maintain smooth operations.

Skills & Qualifications:

General Requirements (All Levels):

• High school diploma or equivalent.
• Ability to work in a fast-paced, high-pressure environment.
• Knowledge of food safety practices and hygiene standards.
• Strong teamwork and communication skills.

Specific to Level 3:

• Basic knowledge of kitchen operations; prior experience is a plus but not required.
• Willingness to learn and follow instructions.

Specific to Level 2:

• At least 1-2 years of restaurant experience in a professional kitchen.
• Proficiency in basic cooking techniques and menu execution.

Specific to Level 1:

• Culinary school education or culinary certification is required.
• 3+ years of experience in a professional kitchen environment.
• Leadership skills with experience supervising and training kitchen staff.
• Advanced knowledge of culinary techniques and kitchen operations.

Physical Requirements:

• Ability to stand for long periods.
• Ability to lift up to 50 lbs.
• Comfortable working in a fast-paced environment.

Career Path:

• Advancement opportunities include progression from Level 3 to Levels 2 and 1, and eventually to roles such as Sous Chef or Head Chef, based on performance and experience.

Compensation:

• Competitive salary based on level and experience.