Cook (Part-Time)

The Jackie Robinson Training Complex (JRTC) serves as a year-round hub of Major League Baseball (MLB) amateur development initiatives and events designed to diversify and strengthen the talent pipelines of baseball and softball. After assuming operation of the facility in January 2019, MLB designated the complex as the permanent home to several of its signature youth-focused events and programs, such as the Nike RBI World Series and the Hank Aaron Invitational, which teach players how to succeed on the field, in the classroom, and in their communities. The historic facility, formerly known as Dodgertown, served as the Spring Training home of the Brooklyn and Los Angeles Dodgers for 60 years. Dodgertown opened in 1948 as the first racially integrated MLB Spring Training site in the South. On April 2, 2019, MLB renamed the facility the Jackie Robinson Training Complex in honor of its trailblazing namesake. The JRTC is a designated Florida Heritage Landmark and the only sports property on the U.S. Civil Rights Trail.

To learn more visit www.JackieRobinsonTrainingComplex.com

 

MAJOR PURPOSE:

The Food Service (Cook) at the Jackie Robinson Training Complex (JRTC), operated by Major League Baseball, prepares and serves high-quality meals using a variety of cooking methods and techniques. While primarily supporting the dining services kitchen, this role also assists with concessions and catering production as needed, ensuring consistency, quality, and presentation across all JRTC food outlets. The Cook upholds production guidelines, standardized recipes, and food safety standards to deliver an exceptional dining experience for all guests.

 

Responsibilities

• Prepare and cook meals according to JRTC recipes, ensuring quality, portioning, and presentation standards are met
• Support food production across dining services, concessions, and catering operations as assigned
• Set up and maintain workstations with required ingredients, tools, and cooking equipment
• Check the quality of ingredients and prepare them for use (washing, chopping, peeling, slicing, cutting proteins, etc.)
• Cook food using a variety of methods and equipment, including flat tops, grills, broilers, steamers, ovens, fryers, smokers, and outdoor grills across multiple venues (stadium, concessions, and outdoor events)
• Monitor food temperatures during preparation and cooking, adjusting as needed to ensure food safety
• Complete prep lists and production tasks as assigned by the Chef Manager on duty
• Label, rotate, and store all food and ingredients properly, ensuring FIFO (First-In, First-Out) practices are followed
• Maintain organization and cleanliness in designated storage areas (freezers, reach-ins, and walk-ins), including checking and recording temperature logs daily
• Follow standardized recipes, measuring and portioning ingredients accurately
• Present and garnish dishes according to service standards
• Maintain a clean, sanitized, and organized workstation throughout each shift
• Assist with other Food & Beverage tasks as needed, including food prep, line service, dishwashing, dining room operations, and event support
• Perform additional responsibilities as assigned by the Food & Beverage leadership team

 

Requirements

• High School diploma, GED, or equivalent preferred
• At least one year of cooking experience required; institutional, catering, or high-volume kitchen experience preferred
• Ability to obtain and maintain a valid food handler certification
• Ability to work flexible hours, including nights, weekends, and holidays
• Physical stamina and mobility, including ability to reach, kneel, bend, and stand for extended periods
• Ability to lift and carry up to 50 lbs
• Strong communication skills and ability to work effectively with guests, co-workers, and managers
• Time management and critical thinking skills; ability to follow directions and adapt to changing demands
• Ability to safely operate commercial kitchen equipment