Summary 

ASM Global, the leader in privately managed public assembly facilities, has an excellent and immediate opening for a Cook for ASM Global managed Dayton Convention Center. 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 

• 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 

• 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 

• 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. 

• 3 plus years in a multi-purpose, high volume operation 

• Or similar combination of education and experience