The Madison Square Garden Company (MSG) is a world leader in live sports and entertainment experiences. The company presents or hosts a broad array of premier events in its diverse collection of iconic venues: New York’s Madison Square Garden, The Theater at Madison Square Garden, Radio City Music Hall and Beacon Theatre; the Forum in Inglewood, CA; The Chicago Theatre; and the Wang Theatre in Boston. Other MSG properties include legendary sports franchises: the New York Knicks (NBA), the New York Rangers (NHL) and the New York Liberty (WNBA); two development league teams -- the Westchester Knicks (NBAGL) and the Hartford Wolf Pack (AHL); and one of the leading North American esports organizations, Counter Logic Gaming. In addition, the Company features popular original entertainment productions -- the Christmas Spectacular and New York Spectacular – both starring the Radio City Rockettes, and through Boston Calling Events, produces outdoor festivals, including New England’s preeminent Boston Calling Music Festival. Also under the MSG umbrella is TAO Group, a world-class hospitality group with globally-recognized entertainment dining and nightlife brands: Tao, Marquee, Lavo, Avenue, The Stanton Social, Beauty & Essex and Vandal. More information is available at www.themadisonsquaregardencompany.com
The Premium Cook will be responsible for establishing and maintaining standards of operation in the areas of food quality, profitability, timeliness of food, cleanliness and maintenance, performance of staff and daily operations. The Premium Cook will create a daily menu for the management team or work in other areas under the direction of the Executive Chef. Maintains food safety standards in accordance with Department of Health. The Cook will ensure all food received from purchasing meets all specifications. Ensures all food is prepared of the highest quality and ensure quality presentation. Orders all food products to correct levels ensuring using freshest product possible. Maintains proper rotation of food to ensure quality and freshness. Engages in weekly reviews with Executive Chef to discuss products, food quality and presentation. Maintains accurate inventories and schedule kitchen labor to budget. Ensures menus meet budget on all costs. Expedites all food leaving kitchen, to ensure correct temperatures and garnishes and presentation.