Applications accepted till 8/26/26 or position filled.
Hourly Wage: $24.00
A Lead Cook is responsible for organizing their team’s preparation, execution, and delivery of safely handled food to the customer facing employees for service.
Responsibilities:
Under their direct supervisor, a Lead Cook organizes the efforts of the culinary staff in their assigned area
Assist the Sous Chef and Culinary Supervisors in the day-of development and execution of menu items and recipes for concessions, catering, and premium locations
Assists in maintaininghigh standards of sanitation and cleanliness, in accordance with Colorado and local health department regulations
Assists in training, safety, sanitation, and accident prevention controls within the kitchen
Help ensure that all recipes and methods are being followed
Reports and documents hazardous conditions or unsafe practices within the work environment
Works directly with the Sous Chef and Culinary Supervisors on food production, execution and service. Ensures high and consistent food qualities in both presentation and preparation
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; may include work outside, including patio grills, canopies, and open picnic areas.
Must have awareness of all menus being offered, especially one-of-a-kind items for promotions or special events.
Work as a team with fellow associates and other departments within venue.
Maintain a clean, sanitary and orderly setting within the kitchen.
Complete closing duties and checkout with direct 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.
May be re-assigned to a different location in certain situations based on the venue’s needs. Other duties and assignments may apply.
Complete other duties as assigned by the Executive Chef, Sous Chef and/or Culinary Supervisors, as well as Legends management.
Qualifications:
High School Diploma or GED equivalent; degree or certificate in culinary arts preferred.
Desired 2 to 4 years working in a fast-paced restaurant, caterer or other relevant food service area. Lead experience preferred.
Ability to read and understand a Banquet Event Order (BEO) and various recipes, prep lists, menus, and signage, as well as how your role ensures that items arrive at the correct location.
Willingness to work in an outdoor stadium subject to adversarial weather (ex. freezing temperatures, rain, sleet, snow & hot, mid-summer days)
Ability to work flexible shifts including nights, weekends and holidays
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 able to perform simple mathematical calculations.
Must be able to work well with others in a stressful environment.
Must maintain personal hygiene and a well-groomed appearance.
Ability to walk long distances and stand for extended periods of time.
Must be able to stand, kneel, lift (at least 30 pounds), carry items, push carts, walk at a fast pace, and bend down.
Practice safe work habits, follow all safety policies and procedures and regulations, complete company-wide safety training and any additional job specific safety training.
Must have a working email to communicate with the Concessions and Legends management teams.
Must be available for the majority of Colorado Rapids games, which take place on Saturdays & Wednesdays:
August 1st, 15th, 19th, 29th
September 12th, 16th, 19th
October 10th, 14th, 24th, 31st.
Colorado Rapids 2 minor league games (Sundays)
Additional events & concerts may be added at a later date.
Legends is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability, or genetic information.
This is a part-time, seasonal, event-based role and not eligible for benefits, with the exception of a 401k option, as well as paid sick leave offered in accordance with the Colorado Healthy Families and Workplaces Act.