What are the responsibilities and job description for the Cook 3 State Farm Stadium position at Craft Culinary Concepts?
Craft Culinary Concepts State Farm Stadium Culinary Job Descriptions
State Farm Stadium is a global entertainment destination and is the home of the Arizona Cardinals, Fiesta Bowl, Three Super Bowls, Two NCAA Final Fours, International Soccer Matches and a host of world-class concerts, events and catering. It was designed to embrace all that Arizona has to offer, while providing unparalleled live experiences.
"MAKING SERVICE A PRIORITY BY PUTTING THE GUEST
EXPERIENCE AT THE HEART OF EVERYTHING WE DO"
Cook III
Principal Function
The Cook III position performs as an entry level culinarian among its peer cook positions. The Cook III will assume prep, grill or line responsibilities within the kitchen that require less detail and creativity and will perform responsibilities for food preparation that require less experience and expertise than Cook I and Cook II.
Essential Responsibilities
Requirements:
Must be able to stand and exert fast-paced mobility for entire shift. Must be able to frequently lift and carry food and other items weighing up to 50 pounds and occasionally greater. Must be able to go from warm to cold climates (workstation to coolers). Hours may be extended or irregular to include nights, weekends and holidays as driven by events.
State Farm Stadium is a global entertainment destination and is the home of the Arizona Cardinals, Fiesta Bowl, Three Super Bowls, Two NCAA Final Fours, International Soccer Matches and a host of world-class concerts, events and catering. It was designed to embrace all that Arizona has to offer, while providing unparalleled live experiences.
"MAKING SERVICE A PRIORITY BY PUTTING THE GUEST
EXPERIENCE AT THE HEART OF EVERYTHING WE DO"
Cook III
Principal Function
The Cook III position performs as an entry level culinarian among its peer cook positions. The Cook III will assume prep, grill or line responsibilities within the kitchen that require less detail and creativity and will perform responsibilities for food preparation that require less experience and expertise than Cook I and Cook II.
Essential Responsibilities
- Observe and practice all established health and sanitation procedures.
- Ensure all food products are prepared, held and served at correct temperatures.
- Ensure the proper rotation, labeling and dating of all products.
- Always use the proper utensils and portions.
- Keep work area clean, sanitized, and organized.
- Keep management informed of food quantities and quality in prep, on the line and in holding cabinets.
- Coordinate menus/BEO's to ensure they are cooked timely, in correct vessels and with accuracy
- Assist with re-stocking of food items, FIFO, correctly label and date as needed.
- Assist with receiving and stocking deliveries as needed
- Assist other positions when needed.
- Perform all opening and closing procedures and cleaning
- May be assigned to work multiple stations throughout the shift.
- Implement and follow sanitary practices for food handling, general cleanliness and maintenance of kitchen and/or dining areas.
- Ensure compliance with all applicable health and safety regulations.
- Perform other related duties, tasks and responsibilities as required from time to time.
Requirements:
- 6 months experience in food preparation environment.
- Familiar with knife skills and knowledge of kitchen equipment.
- Must be able to interact verbally and listen attentively to co-workers and supervisors.
- Ability to follow written, oral direction, prep lists and timelines.
- Ability to work under pressure and independently.
- Must have valid Maricopa County Food Handler's Card or equivalent.
- Must have ability and desire to report to work on time as scheduled in an event driven team environment.
Must be able to stand and exert fast-paced mobility for entire shift. Must be able to frequently lift and carry food and other items weighing up to 50 pounds and occasionally greater. Must be able to go from warm to cold climates (workstation to coolers). Hours may be extended or irregular to include nights, weekends and holidays as driven by events.
