Applications accepted till September 9th, 2026 or after until filled. $26.01
Responsibilities
The Lead Cook will report to the Sous Chef and will be responsible for planning and directing food preparation
• Create schedules for the kitchen staff to ensure optimum resource management and speed of service
• Train new and existing staff on the preparation, arrangement, plating of suits menu
• Ensure that all staff members adhere to culinary standards and regulations and that all product goes out in a timely manner at the required temperature and stays at temp
• Create recipe specs and standards
• Managing associates planning and scheduling of work assignments and performance development. A
• Plan menus, Analyze menu and food costs and the preparation of cost and quality efficient menus/specials. Assist in preparing reports regarding food and menu analysis.
• Respond to guest inquiries and concerns personally
• Design new menu selections based on seasonal ingredients and guest demand, showcase affinity for, and knowledge of, local product
• Purchase all food product and related supplies while maintaining effective vendor relationships
• Track, record and replenish all food and inventory as needed
Track all temp logs and expiration dates
• Maintain high standards of sanitation and cleanliness
• Assist in maintaining the highest possible rating from the Health Department
• Assist in the oversight of daily premium operations (May need to cover shifts)
• Assist in the training, safety, sanitation and accident prevention controls within the kitchen
• Continuously develop and test recipes as well as techniques for food preparation and presentation to ensure high quality
• Assists in the assurance of consistent food qualities in both presentation and preparation
• Ensures the maintenance of kitchen equipment on a daily basis and during events while working with offsite caters
• Report and document hazardous conditions or unsafe practices within the work environment
Maintain all food logs, confirm all safety practices are being followed, confirm cut gloves used for all cutting.
• Perform other duties as assigned
Qualifications:
• The ideal candidate will have a culinary degree or have graduated from a certified apprenticeship program with a minimum of 2-3 years management experience in a fast-paced high-volume restaurant or in the contract foodservice industry for a sports and entertainment venue
• Must have excellent written and verbal communication skills and the ability to multi-task and prioritize in a deadline-oriented environment
• Strong commitment to delivering a high level of customer and client service with demonstrated initiative, leadership, and management skills
• Customer service oriented with the ability to interact with all levels of management
• Must be flexible to work extended hours due to business requirements including late nights, weekends and holidays. This shift is primarily in the afternoons and evenings
Must be able to remain standing for the entirety of the shift, will include pushing and pulling hotboxes up to 50 pounds, lifting chafers, lifting food product up to 50 pounds, repetitive cutting and small hand movements, comfortable in loud and high production environments as this is a concert and sports environment.
Practice safe work habits, follow all safety policies and procedures and regulations, complete company-wide safety training and any additional job specific safety training.
Follow and encourage your team to follow all safety policies and procedures, including but not limited to looking for and reporting any unsafe work conditions, and complete company-wide safety training and any additional job specific safety training.
Report all safety incidents (injuries and illnesses) into the company’s risk management system (Origami Risk) on the same day that the safety incident has been reported to you.
This is a event based PT seasonal position and only eligible for Colorado sick leave and the 401k.
Legends is an Equal Opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, age, national origin, disability, or genetic information