Culinary Cook​/Cocinero

Overview

This part time seasonal role will be posted for 3 days until 1/15/26 or filled. As PT it is eligible for Colorado Sick leave and 401K. Hours are primarily after 2pm.

• Must maintain a friendly, positive attitude and a professional demeanor at all times.
• Report for scheduled event on time and report to assigned area in a timely manner.
• Fulfill the assigned opening and closing duties. Ome kitchens are grills outside on the patio.
• Report to direct supervisor for prep lists and time lines of the days tasks
• Carry out assigned tasked in a timely and safe fashion using correct recipes.
• Constant maintenance of walk-in coolers, reach-ins, dry storage and all work areas.
• Must have extensive knowledge of all menus being offered including specials.
• Communicate with Supervisors, Attendants, Runners, Chefs and Legends Management.
• Work as a team with fellow associates and other service departments within venue.
• Attention to detail that will exceed expectations.
• Maintain a clean, sanitary and orderly setting within the kitchen.
• Complete closing duties and checkout with manager/supervisor.
• Must know the “layout” of the kitchen and back of the house area where you are working, (i.e.
  
  - know where the closest First Aid office, bathroom and staircase are), and be able to direct staff and guests to their designation.
• Must be aware of other food and beverage outlets within the venue.
• May be re-assigned to a different location in certain situations based on the venue’s needs. Other duties and assignments may apply.
• Must be able to work a flexible schedule to meet service demand levels, including days, nights, weekends and holidays.

• High School Diploma or GED equivalent; degree or certificate in culinary arts preferred.
• Desired Two (2) to four (4) years working in a fast-paced restaurant, caterer or other relevant food service area.
• Must be proactive, self-motivated, organized and the ability to prioritize as needed.
• Must be clean and constantly aware of sanitation procedures.
• Ability to work under pressure and adapt to change quickly.
• Must be Punctual and dependable.
• Must be able to read and retain information (i.e. recipes, prep lists, menus, and signage).
• Must be able to perform simple mathematical calculations.
• Must be able to work well with others in a stressful environment.
• Able to move quickly and act on assigned duties.
• Must maintain personal hygiene and a well-groomed appearance.
• Ability to walk long distances and stand for ethe entirety of the shift
• Must be able to stand, kneel, lift (at least 30 pounds), carry items, push carts, walk at a fast pace, and bend down.
• Faced paced, professional kitchen in close quarters to fellow workers.

Practice safe work habits, follow all safety policies and procedures and regulations, complete company-wide safety training and any additional job specific safety training.

Un cocinero es responsable de la preparación de alimentos, ejecución y entrega de alimentos manejados de manera segura a los empleados que se enfrentan al cliente para el servicio.

• Debe mantener una actitud amistosa, positiva y un comportamiento profesional en todo momento.
• Reporte el evento program ado a tiempo e informe al área asignada de manera oportuna.
• Cumplir con las tareas de apertura y cierre asignadas.
• Informe al supervisor directo para las listas de preparación y las líneas de tiempo de las tareas del día
• Realizar las tareas asignadas de manera oportuna y segura utilizando recetas correctas.
• Mantenimiento constante de refrigeradores sin conexión, reach-ins, almacenamiento en seco y todas las áreas de trabajo.
• Debe tener un amplio conocimiento de todos los menús que se ofrecen, incluidos los especiales.
• Comunicarse con Supervisores, Asistentes, Corredores, Chefs y Gestión de Leyendas.
• Trabajar en equipo con compañeros asociados y otros departamentos de servicio dentro del lugar.
• Atención al detalle que superará las expectativas.
• Mantener un ambiente limpio, sanitario y ordenado dentro de la cocina.
• Completar las tareas de cierre y pago con el gerente/supervisor.
• Debe conocer el “diseño” de la cocina y la parte posterior del área de la casa donde está trabajando, (es decir,…