Lead Cook - Dick's Sportings Goods Park

• 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 maintaining high 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:
• February 28th
• March 7th
• April 11th
• May 9th, 23rd
• July 22nd
• August 1st, 15th, 19th, 29th
• September 12th, 19th
• October 10th, 14th, 24th, 31st.
• Colorado Rapids 2 minor league games (Sundays)
• Additional events & concerts may be added at a later date.