Chophouse Cook 3, Truist Park

Delaware North Sportservice is hiring a seasonal Cook 3 to join our team at Truist Park in Atlanta, Georgia. As a Cook 3, you will showcase your skills and be a visible leader in the kitchen. Partnering with management team members, you will plan menus, deliver food to quality standards, train kitchen team members, operate kitchen equipment, uphold all health codes and sanitation regulations, and monitor the quantities, labor, and overhead costs. If you are ready to make a sizzling impact and create unforgettable dining experiences, apply to join our team today.

We care about our team member’s personal and professional well-being. Delaware North provides a benefits package designed to give you the comfort, safety, and security you need to deliver exceptional experiences for our guests. All team members receive benefits including:

• Weekly pay
• Training and development opportunities
• Employee discounts
• Flexible work schedules

Eligible team members may also receive: health, dental, and vision insurance, 401(k) with company match, paid vacation days and holidays, paid parental bonding leave, employee assistance program, and tuition and/or professional certification reimbursement.

Delaware North operates concessions, premium dining, and restaurants at Trust Park dating back to 2016 when the 41,500-seat venue opened. The state-of-the-art ballpark is home to Major League Baseball's Atlanta Braves.

• Review menus and customer orders to determine the types and quantities of food to be prepared and comply with all portion sizes, quality standards, department rules, policies, and procedures, ensuring proper food temperatures are maintained, food is stored correctly, the freshness and quality of all menu items are maintained, and all products are packaged to proper specifications
• Keep workstation, coolers, and equipment clean, organized, sanitized, and sufficiently stocked, as well as maintaining the kitchen and storage facilities in a sanitary condition
• Use waste control guidelines and record all waste on the spoilage sheet
• Perform opening, closing, and side work duties and end-of-day inventory in accordance with guidelines

• At least 2 years of previous experience in a back-of-house foodservice position
• Ability to read and comprehend prep sheets and recipes
• Basic math skills, with the ability to calculate and follow recipe measurements

• Must be able to lift to 50 lbs to and from freezers and ovens, reach up to seven feet, twist, bend, and squat
• Standing and walking for the entire length of shift in moderate to high noise levels
• Manual ability to chop, mix, blend, whip a variety of foods and liquids, and operate kitchen equipment
• Exposed to variable temperatures