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Legends Global
Burbank, CA; Los Angeles Equestrian Center
Source: Legends Global careers · View original posting
From Legends Global's posting. “We” and “our” refer to the employer.
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 an end-to-end solution across all areas of venue operations and revenue generation for many of the world’s most iconic brands and venues.
Legends brings a 360-degree, data-driven approach across planning, sales, partnerships, hospitality, and merchandise, working with top-tier clients to deliver exceptional experiences.
ASM Global , the world leader in venue management and live event production, oversees 400+ arenas, stadiums, convention/exhibition centers, and performing arts venues globally.
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!
The Los Angeles Equestrian Center (LAEC) is a one-of-a-kind, 75-acre property nestled in the heart of Griffith Park, dedicated to the love of horses and the equestrian community. LAEC offers a welcoming space for equine enthusiasts and professionals alike, providing boarding facilities, training arenas, and a calendar of events that range from local competitions to prestigious equestrian showcases.
In addition to serving as a hub for horse-related activities, LAEC is also home to various special events, blending the charm of nature with the energy of LA's cultural scene.
Summary
This is a hands-on position assisting the Sous Chef and Executive Chef with the preparation of food for events by following approved recipes and maintaining the highest production standards.
Essential Duties and Responsibilities
Always maintain an organized and sanitary workstation.
Follow approved recipes and production standards.
Prepare all meats, vegetables, proteins, starches, and soups according to specific recipes or as instructed by Sous Chef and/or Executive Chef and adjust quantity for fluctuation in volume.
Properly label and dates food items for storage.
Maintain and organize storage rooms, refrigerators, and freezers.
Organizes freezer pulls, as necessary.
Minimize waste by controlling overage and usage.
Educate and train seasonal kitchen staff on proper procedures and standards.
Assemble and complete final production of hot and cold food items.
Assist with plating of catered meals.
Perform other duties as assigned and deemed necessary.
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