Lead Cook (Tournant) - One World Observatory

LEGENDS & ASM GLOBAL

Two powerhouse companies have joined forces to redefine excellence in sports, entertainment, and live events. Together, we combine unmatched expertise with a global reach, offering end-to-end solutions – from venue development and event booking to revenue strategy and hospitality.

Legends brings a 360-degree, data-driven approach across Global Partnerships, Hospitality, Merchandise, and Attractions, working with top-tier clients to deliver exceptional experiences.

ASM Global, the world leader in venue management and live event production, oversees 350+ iconic venues stadiums, arenas, conventions centers and theaters.

Our organization is committed to building an inclusive, innovative environment where differences drive solutions that benefit our team members, guests, and partners. Guided by our values of respect, integrity, and accountability, we create a workplace where everyone can succeed. Are you ready to be part of the team that is transforming live entertainment? Join us to make legends happen!

One World Observatory

Positioned at the top of One World Trade Center—the tallest building in the Western Hemisphere—on levels 100, 101, and 102, One World Observatory provides guests with unique, panoramic views of New York City, its most iconic sites, and surrounding waters from 1,250 feet. A customized guest experience complements the seemingly endless views—evoking feelings of the City’s signature pride, hope and determination (including special interactive experiences and dining options, plus a sit-down restaurant). In 2016, One World Observatory received awards and recognition from the Concierge Choice Awards (Winner: Tourist Attraction), Themed Entertainment Association (Thea Awards for Outstanding Achievement), TripAdvisor (Top U.S. Trending Summer Attraction), and Lonely Planet (Favorite Online Listing).

THE ROLE

The Lead Cook (Tournant), also known as a Station Float or Relief Cook, plays a key role in a professional kitchen by providing support across multiple stations.

ESSENTIAL DUTIES AND RESPONSIBILITIES

Ensure that all staff members adhere to culinary standards and regulations and that all product goes out in a timely manner at the required temperature

Train new and existing staff on the preparation, arrangement, plating and pricing of dishes

Managing associates planning and scheduling of work assignments and performance development

Create recipe specs and standards

Assist with planning menus and maintaining financial responsibility for the menu mix

Add a purchasing component for all food

Analyze menu and food costs and the preparation of cost and quality efficient menus/specials

Assist in preparing reports regarding food and menu analysis

Track, record, and replenish all food and inventory as needed

Assist in maintaining the highest possible rating from the Department of Health (DOH)

Assist in the oversight of daily Café operations (may need to cover shifts)

Assist in the training, safety, sanitation and accident prevention controls within the kitchen

Continuously develop and test recipes as well as techniques for food preparation and presentation to ensure high quality

Assists in the assurance of consistent food qualities in both presentation and preparation

Ensures the maintenance of kitchen equipment on a daily basis and during events while working with offsite caters

Maintain high standards of sanitation and cleanliness

Complete other duties assigned by management

SUPERVISORY RESPONSIBILITIES

Create schedules for the kitchen staff to ensure optimal resource management and speed of service

Assist, under the guidance of the Executive Chef, in preparing annual budgeting to ensure fiscal responsibility

Design new menu selections for the Café – based on seasonal ingredients and guest demand showcasing affinity for, and knowledge of, local product

Purchase food product and related supplies while maintaining effective vendor relationships

Respond to guest inquiries and concerns personally – or under the guidance of the Executive Chef

Report and document hazardous conditions or unsafe practices within the work environment

QUALIFICATIONS

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

EDUCATION AND/OR EXPERIENCE

Must be at least 18 years old

Culinary degree or a certificate from an apprenticeship program

Active Food Handler’s Certification

Skilled in Microsoft Office Suite of applications (i.e., Excel; PowerPoint; Word)

Minimum of two (2) years’ junior leadership experience in a fast-paced, high-volume restaurant or elsewhere in the foodservice industry (sports and entertainment venue – a plus)

Excellent verbal and written communication skills and the ability to prioritize tasks in a deadline-oriented environment

Prior experience using Kitchen Management System

SKILLS AND ABILITIES

High level of demonstrated professionalism, attention to detail, and organization

Strong commitment to delivering the highest level of service with demonstrated innovation and leadership skills

Fluency (verbal and written) in the English language – a must

Conversant in multiple languages – a plus

Ability to function effectively in a team environment

Ability to follow and encourage the team to follow all safety policies and procedures, including but not limited to looking for and reporting all unsafe work conditions

Complete company-wide safety training and any additional job specific safety training

Report all safety incidents (injuries and illnesses) into the company’s risk management system (Origami Risk) on the same day that the safety incident has been reported to you

Ability to illustrate strong attention to detail and seamless organization skills with elevated time management

Ability to interact with co-workers in order to assure compliance with company service standards

Flexibility, and ability, to work extended hours due to business need (e.g., nights; weekends; holidays)

Sufficient mobility to perform assigned tasks, to include constant bending, pulling, pushing, and reaching for extended periods of time

Ability to lift up to 50 pounds comfortably

COMPENSATION

$27.50/hour and a generous benefits package that includes medical, dental, vision, life and disability insurance, paid vacation, and 401(k) plan.

WORKING CONDITIONS

Location: On Site (One World Observatory, New York City)

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Note: The essential responsibilities of this position are described under the headings above. They may be subject to change at any time due to reasonable accommodation or other reasons. Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position.

Legends ASM Global is an Equal Opportunity/Affirmative Action employer, and encourages Women, Minorities, Individuals with Disabilities, and protected Veterans to apply. VEVRAA Federal Contractor.