Lead Cook / Cook I

Nothing compares to the energy of a live event. Sodexo Live! is dedicated to elevating the sports, events, and hospitality experience. From stadiums to iconic venues, we bring world-class food and beverage services backed by our expertise, insight, and passion. Every detail is designed to make the most of every moment.

Let's go Live! together.

Location: We are seeking a Lead Cook / Cook I at T-Mobile Park, home of the Seattle Mariners.

Job Type: Part-time / Seasonal

This position follows the Seattle Mariners' home-game schedule from March through September. Work from October to February is not guaranteed and is based on business needs and union seniority.

Union Status: Union

This position is covered by a collective bargaining agreement with UNITEHERE Local 8.

Work Location: In person

Pay: $30.07

Principle Function:

The Lead Cook serves as a senior-level culinarian and provides guidance and direction to Hot Cooks and Prep Cooks. This position assumes prep, grill, or line responsibilities that require a high level of skill, attention to detail, and creativity. The Lead Cook performs advanced food preparation tasks and applies expertise to ensure consistency and excellence in all culinary outputs. They work under the direction of the Sous Chef III responsible for the assigned kitchen.

The Lead Cook contributes to Sodexo Live!'s operational and financial success by adhering to all Sodexo Live! culinary standards, including proper sanitation, safety, and preparation practices. They ensure that all food products meet the highest standards of quality, taste, and appearance to satisfy guest expectations and support the maximization of food revenue.

Essential Responsibilities:

• Prepare and coordinate orders to ensure timely, accurate execution while maintaining the highest standards of taste, quality, and presentation.
• Comply with all established health, sanitation, and safety procedures to maintain a safe and clean kitchen environment.
• Contribute to the goal of 100% guest satisfaction through a personal commitment to exceptional service and by consistently leading the culinary team by example.
• Provide direction, training, and support to Hot Cooks and Prep Cooks to ensure proper culinary techniques, standards, and procedures are followed.
• Lead by example in professionalism, teamwork, and culinary excellence while taking direction from the Sous Chef III and Culinary Leadership to support both daily operations and long-term culinary goals.

• Minimum of 6 months experience in food preparation in a fast-paced environment.
• Must be able to interact verbally and listen attentively to co-workers and supervisors.
• Ability to follow written and oral direction.
• Ability to work under pressure and independently.

• Culinary degree from an accredited college or university.

• Subject to wet floors, temperature extremes and excessive noise.
• Must be able to lift up to 25 pounds in weight and maneuver in tightly-quartered kitchen environment.