First Cook

First Cook

First Cooks lead day-to-day food production within assigned stations under the direction of the Chef de Partie. They execute complex dishes, ensure quality consistency, and provide guidance to Second and Prep Cooks. This position requires strong technical proficiency, organizational skill, and leadership presence to ensure efficient production across multiple culinary outlets.

Compensation
Hourly wage: $25.30

Vacancy Status

This posting is for an new vacancy.

LEGENDS GLOBAL

Legends Global is the premier partner to the world’s greatest live events, venues, and brands. We deliver a fully integrated solution of premium services through our white-label approach.

Our network spans more than 450 venues worldwide, hosting 20,000 events and welcoming 165 million guests annually. Our expertise includes feasibility and consulting, owner’s representation, sales, partnerships, hospitality, merchandise, venue management, and content and booking of world-class live events.

The Legends Global culture is built on respect, ambitious thinking, collaboration, and bold action. We are committed to an inclusive environment where team members can be authentic, make an impact, and grow their careers.

Winning is an everyday mindset at Legends Global. We succeed together as one unified team.

The Role

Duties & Responsibilities

• Execute high-quality food production following Legends’ recipes and presentation standards.
• Supervise and assist Second and Prep Cooks with station setup, cooking, and breakdown.
• Monitor production timelines to ensure timely service across multiple outlets.
• Maintain product rotation, portion control, and station cleanliness.
• Inspect and verify quality and temperature of prepared foods.
• Collaborate with CDP and Sous Chefs on event menus and production plans.
• Train and mentor cooks on safe food handling, knife techniques, and equipment operation.
• Maintain accurate production records and assist with inventory management.
• Report equipment maintenance or product shortages promptly.
• Ensure all food safety, health, and sanitation procedures are followed.

Skills & Abilities

• Strong culinary and technical skills.
• Effective leadership and communication abilities.
• Ability to delegate tasks and maintain pace in a high-volume environment.
• Solid understanding of food safety and HACCP standards.
• Positive, team-driven approach with a focus on consistency.

Knowledge, Education, & Experience

• Culinary Journeyman Red Seal certificate or equivalent.
• Minimum 5 years of professional kitchen experience, including 2–3 in a supervisory or advanced cook position.
• Knowledge of banquet, catering, and upscale dining operations.
• Familiarity with ordering, inventory, and production control systems.
• Flexible to work evenings, weekends, and holidays.

Physical Demands

• Standing and walking for long periods in a busy kitchen.
• Lifting, pushing, or carrying items up to 50 pounds.
• Frequent bending, reaching, and use of kitchen tools and equipment.
• Exposure to hot surfaces and fluctuating kitchen conditions.