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in Las Vegas, NV
Cook - Main Kitchen (Vdara)
•30 days ago
Location | Las Vegas, NV Las Vegas, Nevada |
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About this job
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- Maintain solid knowledge of all food products and is able to skillfully apply culinary techniques
- Monitor and maintain cleanliness, sanitation and organization of assigned work areas
- Transport supplies from the storeroom and stock in designated areas
- Start prep work on items needed for the particular menu of the day
- Prepare all menu items following recipes and yield guide
- Ensure all products are rotating on a first-in, first-out philosophy
- Make certain all requisitions are processed properly and placed in designated area
- Properly label and date all products to ensure safekeeping and sanitation
- Maintain complete knowledge of and comply with all departmental policies/service procedures/standards
- Sustain complete knowledge of correct maintenance and use of equipment
- Be familiar with all Hotel services/features and local attractions/activities to respond to guest inquiries accurately
- Maintain and strictly abide by State sanitation/Health regulations and Hotel requirements
- Meet with Assistant Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance
- Complete opening duties such as setting up work station with required tools, equipment and supplies; inspecting the cleanliness and working condition of all tools, equipment and supplies; checking production schedule and pars; establishing priority items for the day and informing the Assistant Chef of any supplies that need to be requisitioned for the day's tasks
- Organize all of the various prep items needed from different areas to ensure that all items are in place and ready for service
- Continue prep work after the meal period for the next meal service
- Maintain proper storage procedures as specified by Health Department and Hotel requirements
- Minimize waste and maintain controls to attain forecasted food cost
- Disinfect and sanitize cutting boards and worktables
- Transport empty, dirty pots and pans to the pot wash station
- Breakdown work station and complete closing duties as assigned
- Properly label and dates all products to ensure safekeeping and sanitation
- Apply basic knife skills required for service
- Read, measure and execute recipes
- Maintain a solid menu knowledge and attention to detail with plate presentation
- Versatile in preparing both hot and cold items
- Assist Master Cook as needed in execution of service
- Support Pantry Workers and Helpers as needed in execution of service
- Maintain a solid knowledge, understanding and preparation of base sauces, stocks and soups
- Work as a team, assisting all guests' and employees' needs and inquiries
- Effectively communicate with management, chefs and service staff in order to fulfill and address any issues or needs requested by guests and or other employees
- Perform all other related duties as requested.
Required:
- At least 2 years of experience as a cook in a similar high-volume environment.
- Working knowledge of knives and knife skills
- Working knowledge of kitchen equipment to include, but not limited to a slicing machine, juicer, Cryovac machine, small wares equipment.
- Working knowledge of health, safety and sanitation procedures.
- Working knowledge of weights, measures and various cooking techniques.
- Excellent customer service skills.
- Have interpersonal skills to deal effectively with all business contacts.
- Professional appearance and demeanor.
- Work varied shifts, including weekends and holidays.
- High school diploma or equivalent.
- Able to effectively communicate in English, in both written and oral forms.
Preferred:
- Previous experience working in a similar resort setting.