Role & Tasks:
Ability to set up and prepare all food items; opening and closing duties; replenishment and rotation of stock as directed by the Executive Chef or Sous Chef.
Set up of non-food items for shift; high level of sanitation awareness and conscientiousness; professional, safe, and efficient manner.
Inputting daily event sheets and daily reports.
Production of menu items in a timely manner and in accordance with company standards.
Ability to follow directions precisely and consistently; maintenance of work area and proper food storage; opening and closing duties.
Adheres to company guidelines and house rules, always exceeds guest expectations.
Assist in staffing, scheduling, training, and counseling of event staff.
Work as a team with fellow associates and other service departments within stadium.