Cook

Food & Beverage

Title:

Cook

Department:
Food & Beverage

ASM Global, the world’s leading venue management and services company, has an excellent and immediate opening for the position of Cook1 -ASM Global/ Capital One Hall. This individual will support the F & B Dept. a premier food& beverage operation as well as support the Executive Chef in the food preparation of the facility including: fine dining, private catering to include off site & events, concerts, concessions and the Biergarten/Skypark food experience.

Essential Duties and Responsibilities

The following duties to be assigned as directed by the Executive Chef:

●     Create and execute the production schedule, to meet business demands asdirected for    all venue spaces as directed by culinary leadership

●     Plan, organize and prepare the production of all manual food product as assigned by the Executive Chef/Executive Sous Chef and/or Sous Chef

●     Produce required product according to Menu or Banquet Event Orders, maintains production notes as daily work progresses as it relates to the Banquet Event Order

●     Prepares hot and cold food to order as per standardized or custom recipes

●     Always provides the highest quality service to guests and co-workers

●     Train and supervise employees under his/her supervision

●     Maintain cost-effective food and labor costs as instructed by Chefs following ASM Global Food & Beverage standard recipes and menus

●     Follows proper food handling techniques and coordinates the use of the material and equipment to avoid waste and unnecessary expense

●     Assists with opening, closing and months end inventory counts, and duties as assigned

●     Sets up station prior to opening to ensure a state of readiness based on historical par levels to ensure adequate supply during service

●     Store and properly handle ready to eat, raw, cooked foods and non-food supplies

●     Follow temperature danger zone guidelines to ensure food safety

●     Maintains a sanitizer bucket at proper dilution, always

●     Ensures all products are properly wrapped, labeled, and dated

●     Operates equipment (knives, grill, flat top, fryer, ovens, slicer etc.)according to use and safety instructions

●     Cook the exact number of items ordered by each customer or BEO, working on several different items simultaneously

●     Distributes food to concession stands to serve to customers or to customer ordering directly if required

●     Requests inventory refills as needed on a timely basis to ensure adequate supply is always available for work schedule/guest requests

●     Keeps work area clean, organized, and sanitary

●     Cleans and organizes workstation at end of shift to ensure safety guidelines are maintained and the stand/ station is ready for the next shift

●     Practices FIFO (First in First Out) for all products to ensure proper rotation

●     Attend and participate in Food Production meetings as instructed

●     Perform all skilled labor as classification dictates

●     Lead by example

●     Other duties as assigned by the Executive Chef and or the Director of Food & Beverage

Supervisory Responsibilities

Directly supervises some kitchen personnel, stewarding and temp labor as directed. Carries out supervisory responsibilities in accordance with ASM Global’s policies and applicable laws.

Responsibilities include training employees as well as planning, assigning and directing work, appraising performance. Works closely with all chefs and lead steward

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.

Education and/or Experience

●     Certificate from accredited culinary school, college, or technical school or similar work experience.

●      At least three years’ experience as a cook in high volume banquets, restaurants (with banquet facilities), arenas or hotels

●     Experience with upscale dining in a restaurant or similar type facility preferred

●     Experience with preparing food for 500+ events attendees preferred.

Skills and Abilities

●     Ability to use and maintain basic food service and kitchen equipment

●     Follows all food safety instructions, HACCP, and the Food Code

●     Ability to train others in the use of basic food service and kitchen equipment

●     Strong communication skills and the ability to read, write, and understand English

●     Ability to quickly identify problems and resolve them

●     Excellent organizational and planning skills

●     Strong customer service orientation

●     Excellent communication and interpersonal skills

●     Ability to work with limited supervision

●     Ability to interact with all levels of staff including management

●     Ability to work flexible, irregular hours as dictated by the restaurant levels/event schedule, including nights, weekends, and holidays

●     Must be compliant with Health Codes\Must be able to adapt to change in the work environment, managing, competing demands, frequent changes, delays, or unexpected events

Education and /or Experience

Highschool diploma or GED preferred

Knowledge of Banquet Event Order (BEO) or other POS systems

Other Qualifications:

Serve-safe certified preferred

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