Third Cook - Lansing Center

POSITION: Third Cook               DEPARTMENT: Foodservice       REPORTS TO: Sous Chef               FLSA STATUS: Hourly, Non-exempt       LEGENDS GLOBAL Legends Global is the premier partner to the world's greatest live events, venues, and brands. We deliver a fully integrated solution of premium services that keeps our partners front and center through our white-label approach. Our network of 450 venues worldwide, hosting 20,000 events and entertaining 165 million guests each year, is powered by our depth of expertise and level of execution across every component — feasibility & consulting, owner’s representation, sales, partnerships, hospitality, merchandise, venue management, and content & booking — of world-class live events and venues. The Legends Global culture is one of respect, ambitious thinking, collaboration, and bold action. We are committed to building an inclusive workplace where everyone can be authentic, make an impact, and grow their career. Winning is an everyday thing at Legends Global. We have the best team members who understand every win is earned when we come together as one unified team. Sound like a winning formula for you? Join us! THE ROLE The Third Cook performs basic, routine kitchen duties for the Lansing Center Foodservice Department, Groesbeck Golf Course and Legends Global managed facilities and events. The Third Cook shall assist in food preparation, food production, food plate-up and clean-up for all events. The Third Cook is responsible for providing a superior experience and service to the customers, guests and vendors of the Lansing Center, Groesbeck Golf Course and Legends Global sponsored/managed events and properties. Third Cook will adhere to organizational and departmental policies and procedures designed to promote efficiency of operation and quality of service.  Essential Duties and Responsibilities This position assists with the coordination and daily operation of food service functions, including food preparation, production, plating, and clean-up. The role is responsible for preparing food consistently in accordance with established quality, production, and portion standards, as well as cutting and cooking foods as instructed. Employees ensure that all food quality standards are met and that food is properly washed, handled, labeled, stored, and monitored in compliance with local, state, and federal health regulations. The position requires maintaining cleanliness and sanitation throughout the kitchen, including workstations, designated areas, kitchen equipment, coolers, and storage spaces. Employees must safely operate kitchen utensils and equipment such as knives, choppers, steamers, tilt skillets, ovens, fryers, grills, flattops, mixers, and microwaves. This role also involves receiving, storing, and stocking food and supply deliveries according to established guidelines. Employees are responsible for following par levels for each shift, determining preparation and freezer pull needs, and promptly notifying supervisors of any shortages or out-of-stock items. Assistance with organizing food products and supplies for events is also required. Employees are expected to adhere to all LEPFA and Foodservice Department policies and procedures, follow the departmental dress code, and help maintain a safe, respectful, and harassment-free work environment. Compliance with OSHA standards, Health Department regulations, and all applicable local, state, and federal laws, including the Americans with Disabilities Act, is always required. This position requires flexibility, including working irregular schedules such as evenings, weekends, and holidays. Work assignments, shifts, and breaks may change with little notice, and duties may extend beyond those specifically listed. Other duties may be assigned as needed. QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential duty with energy and enthusiasm. 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. Education and/or Experience         High school diploma or equivalent GED. Minimum one (1) year of cooking experience in the Food and Beverage industry preferably in a high volume-feeding environment such as a convention center, stadium or other public assembly facility. Skills and Abilities   The ideal candidate demonstrates the ability to interact positively with others in a courteous, cooperative, and professional manner while maintaining a professional attitude, demeanor, and positive public image. The position requires strong teamwork, excellent interpersonal skills, and a consistently positive attitude. Reliable and dependable attendance is essential, along with flexibility, to adapt to changing work demands. Candidates must have a thorough understanding of kitchen setup and breakdown procedures, kitchen standards, and food safety practices, as well as the ability to maintain impeccable personal hygiene. This requires the ability to work safely and efficiently with culinary tools and equipment, maintain clean and organized work habits, and perform basic mathematical functions as needed. Effective verbal, listening, and written communication skills in English are required, along with the ability to accurately execute job duties with minimal supervision. Candidates must be able to understand and follow Banquet Event Orders (BEOs) and perform effectively in a high-volume, fast-paced environment. WORKING CONDITIONS Location: On Site PHYSICAL DEMANDS The position requires the ability to manage multiple tasks at the same time while staying organized and prioritizing work effectively. Candidates must communicate clearly and professionally, listen carefully, follow instructions, and carry out directions accurately. The ability to mainta