Overview

The Concession Lead Cook is responsible for preparing menu items utilizing cooking equipment in a fast-paced environment. The Concession Lead Cook must adhere to high food quality standards to ensure guest satisfaction. Portion control, food waste, and sanitation are additional areas that the Concession Lead cook must be aware of while operating in the kitchen.

The Concession Lead Cook leads a team of Concession Cooks in prepping food in the leadup to events and cooking food during events.

This role will pay an hourly wage of $25.00

Benefits for part-time roles: 401(k) savings plan, 401(k) matching.

This position will remain open until August 7, 2026.

Responsibilities

• Oversee set-up and readiness of all concession stand kitchens prior to each event.
• Assign duties to employees and volunteers; ensure staffing coverage and operational efficiency.
• Monitor food production, sanitation, and spoilage.
• Maintain food quality for Orlando Made partner items.
• Train new and current staff on procedures, best practices, and guest service standards.
• Step in to support or backfill any position as needed to maintain service and guest satisfaction.
• Assist with Premium Services operations and special event needs.
• Maintain a safe, clean, and harassment-free work environment; promptly report and address safety issues.
• Ensure all equipment is operational and sanitation standards are met.
• Enforce company policies and procedures; model professional conduct at all times.
• Coach and counsel staff as needed; complete related HR documentation.
• Responsible for cooking and packaging food products, which are prepared to order or kept warm until sold.
• Receives verbal orders from the front counter staff for food product requirements for guest orders.
• Responsible for maintaining quality and production standards on all menu items. Food must be fresh and of high quality when served to the guests.
• Responsible for portion control and serving temperatures of all products served in the concession stand.
• Responsible for cleaning, stocking, and restocking of workstations and displays.
• Responsible for operating large-volume cooking equipment such as grills, deep-fat fryers, and ovens.
• Ensures that all work areas and equipment are clean, food products are properly stored, utensils are clean and put away, and the floor is swept and mopped at the end of the shift.
• Is checked out before ending the shift by the Floor Supervisor to ensure the concession stand meets cleanliness standards.

Qualifications

• Ability to effectively lead a team, including delegation and accountability.
• 2-3+ years of experience as a Line Cook required.
• Ability to communicate with employees, co-workers, volunteers, management staff, and guests in a clear, business-like, and respectful manner that focuses on generating a positive, enthusiastic, and cooperative work environment.
• Ability to work well in a team-oriented, fast-paced, event-driven environment.
• Possess a valid food handling certificate if required by state and federal regulations.
• Must show demonstrated ability to meet the company standard for excellent attendance.