Overview

The Cook is responsible for preparing, cooking, and presenting high-quality food for concession operations, catered events, suites, and other hospitality services throughout the Amphitheater, Coliseum, and Auditorium. This position plays a key role in delivering exceptional guest experiences by maintaining food quality, safety, consistency, and efficient service in a fast-paced entertainment environment.

This role pays an hourly rate of $15.00-$17.00.

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

This position will remain open until September 25, 2026.

Responsibilities

• Prepare, season, cook, and present food items according to established recipes, portion standards, and presentation guidelines.
• Ensure all menu items are prepared accurately and consistently while maintaining the highest quality standards.
• Assist with menu preparation, event-specific food production, and large-scale catering operations.
• Monitor cooking times and temperatures to ensure food is prepared safely and efficiently.
• Maintain proper food holding temperatures and adhere to all health department regulations.
• Prepare ingredients by washing, chopping, slicing, measuring, mixing, and portioning food items.
• Assist in preparing specialty menus for concerts, sporting events, corporate functions, banquets, receptions, and private events.
• Assist with event setup, food displays, buffet stations, and catered service areas.
• Coordinate with supervisors and event staff to ensure timely delivery and execution of catering functions.
• Operate kitchen equipment safely and efficiently, including grills, fryers, ovens, steamers, slicers, mixers, and other commercial kitchen equipment.
• Maintain an organized workstation and prepare for service by stocking necessary ingredients and supplies.
• Follow opening, operating, and closing procedures for all kitchen areas.
• Work collaboratively with concession attendants, catering staff, supervisors, and management to ensure smooth event operations.
• Communicate product shortages, equipment issues, and operational concerns to supervisors promptly.
• Monitor inventory levels and communicate low-stock items to kitchen management.
• Assist with receiving, storing, rotating, and organizing food products according to First In, First Out (FIFO) standards.
• Ensure proper labeling, dating, and storage of all food products.
• Minimize waste by practicing proper food handling and portion control procedures.
• Follow all local, state, and federal food safety regulations.
• Maintain knowledge of allergens and dietary restrictions and communicate concerns appropriately.
• Maintain a clean, safe, and sanitary work environment at all times.
• Clean and sanitize food preparation surfaces, equipment, utensils, storage areas, and workstations throughout the shift.
• Wash dishes, kitchen tools, and food preparation equipment as needed.
• Properly dispose of trash, recycling, grease, and food waste according to company procedures.
• Ensure all kitchen areas meet sanitation and safety standards before, during, and after events.
• Sweep, mop, and sanitize floors and work areas at the end of each shift.

Qualifications

• Previous cooking, food service, catering, banquet, or restaurant experience preferred.
• Experience working in high-volume kitchens, entertainment venues, stadiums, arenas, or hospitality environments is a plus.
• Knowledge of food preparation techniques, food safety standards, and sanitation practices.
• Ability to read and follow recipes, production sheets, and catering event orders.
• Strong organizational and time-management skills.
• Ability to work efficiently in a fast-paced, team-oriented environment.
• Excellent communication and teamwork skills.
• Ability to stand for extended periods and lift up to 50 pounds.
• Ability to work evenings, weekends, holidays, and event-driven schedules.
• Food Handler Certification and/or ServSafe Certification preferred.