Cook

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**Venue Summary**

The Dayton Convention Center (DCC) is the region's premier mid-sized event facility conveniently situated right in the heart of downtown Dayton.? Located within a 600-mile radius of close to 70% of the nation's population and steps from the vibrant Oregon Entertainment District, the 150,000 sq. ft. DCC offers 77,000 sq. ft of column-free exhibition space and 22 meeting rooms including a 750 seat, full-stage theater.? Managed by ASM Global and owned and developed by the Montgomery County Convention Facilities Authority, the DCC is in the process of completing a major renovation to its facility that will serve to reinforce its status as the venue of choice for the region.?

**Legends/ASM Global**, the leader in privately managed public assembly facilities, has an excellent and immediate opening for a Cook. Responsible for preparing banquet offerings as well as menu items ordered by the guest through the point-of-sale system to include performing any cooking, baking, butchering required and performs all duties in the kitchen. Position must be able to utilize BEOs to fulfill client needs in a timely, organized manner.

**Essential Duties and Responsibilities: **

- Adhere to Health Department and ServSafe regulations.

- Prepares hot and cold food to order per standardized recipes

- Prepares food items for banquet orders and large groups

- Always provides highest quality service to guests and co-workers

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- Follows proper food handling techniques and coordinates the use of time, material, and equipment to avoid waste and unnecessary expense

- Assists with opening and closing inventory counts

- Sets station up prior to opening to ensure a state of readiness based on historical par levels to ensure adequate supply during service

- Store and responsibly manage raw and cooked foods and non-food supplies

- Follows temperature danger zone guidelines to ensure food safety

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- Always maintains a sanitizer bucket at proper dilution

- Ensures all products are properly wrapped, labeled, and dated

- Practices FIFO, (First in, first out), for all products to ensure proper rotation

- Operate equipment, (knives, grill, flat top, fryer, etc.), according to use and safety instructions

- Cook the exact number of items ordered by each customer, working on several different orders simultaneously

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- Distributes food to concession cashier/attendant to serve to customers

- Requests inventory refills as needed on a timely basis to ensure adequate supply is always available for guest requests

- Keeps work area clean, organized, and sanitary.

- Cleans and organizes workstation at end of shift to ensure safety guidelines are maintained and the stand is ready for the next shift.

**SUPERVISORY RESPONSIBILITIES **

- Supervise temporary labor staff as needed

**Qualifications **

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

**Education and/or Experience** ???????

One-year certificate from culinary school.

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