Line Cook

** POSITION:
Line Cook
**** DEPARTMENT:
Food & Beverage / Kitchen
***
* REPORTS TO:

Executive Chef/Sous Chef
**** FLSA STATUS:
Hourly/Non-Exempt
**** Base Pay Rate:****$24.00/hour
**** LEGENDS & ASM GLOBAL
** Two powerhouse companies have joined forces to redefine excellence in sports, entertainment, and live events. Together, we combine unmatched expertise with a global reach, offering an end-to-end solution across all areas of venue operations and revenue generation for many of the world’s most iconic brands and venues.
** Legends
* * brings a 360-degree, data-driven approach across planning, sales, partnerships, hospitality, and merchandise, working with top-tier clients to deliver exceptional experiences.
** ASM Global**, the world leader in venue management and live event production, oversees 400+ arenas, stadiums, convention/exhibition centers, and performing arts venues globally.
** Join us to make legends happen!
** 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.
* Valid Food Handler’s Certificate (required);
Serv Safe Certification preferred.
** 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…