Banquet Prep Cook - Omnia Nightclub Las Vegas

Tao Group Hospitality•Las Vegas, NV

About The Position

The Banquet Prep Cook will follow the production schedule and prep list as set forth by the Banquet Cook. The Banquet Prep Cook will be responsible for meeting quality standards in a timely manner regarding set up and final product. ESSENTIAL FUNCTIONS OF THE POSITION INCLUDE, BUT ARE NOT LIMITED TO: Organize, prepare, deliver and display product for functions Responsible for quality of food, preparation and presentation Ensure freshness of products Follow prep sheet and communicates accordingly Conscious of food presentation and consistency Prepare prep sheet to include all items that need to be prepared or ordered Constant communication with management Ensure that set prep times are met Use and apply proper kitchen safety procedures, sanitation procedures and basic cooking skills. Practice proper food handling procedures Practice proper knife handling skills Comply with all safety and health department procedures Properly wrap, label, date and store all food items on their proper cart Set up, operate and clean all kitchen machinery/equipment and stores it in its proper place Maintain complete knowledge of correct maintenance and handling of equipment, using only as intended and only after proper training has been demonstrated Efficiently work with materials and/or resources being aware of and minimizing costs and expenses Always keep workstations clean during service time Disinfect and sanitize cutting boards and worktables Understand the food temperature danger zone Juggle multi-tasks, multiple projects and/or people Communicate effectively on all levels Report problems and concerns with machinery to the Executive Chef Create and maintain a sense of urgency Maintain and promote a friendly atmosphere for customers and staff Comply with all safety and health department procedures as well as Social House and/or departmental policies/procedures Comply with all state and federal liquor laws Proper set-up and maintenance of banquet function spaces Assists and/ or completes additional tasks as assigned

Requirements

Previous culinary experience preferred.
Experience as a prep and/or line cook in a high-volume culinary operation preferred.
High School Diploma or equivalent required
Proof of eligibility to work in the United States
Minimum of one to three (1-3) years of direct work experience
Excellent knowledge of basic kitchen equipment
Valid Driver’s License
18+ years of age
Maintain a professional, neat and well-groomed appearance adhering to Company standards
Possession of/or ability to possess state required work cards
Must have strong problem-solving skills
Ability to communicate effectively and assertively in the English language, both verbally and in writing with staff, clients, and the public
Ability to maintain a high level of confidentiality
Ability to write reports, business correspondence and procedure manuals
Ability to demonstrate a positive attitude always
Ability to keep an open and objective view
Ability to listen empathetically and be respectful always
Ability to maintain composure and stay focused
Ability to maintain personal integrity
Ability to work as a team, stay organized, handle various projects at one time, follow up and make accurate decisions
Ability to handle a fast-paced, busy, and somewhat stressful environment, and work under pressure and meet deadlines
Must have good positive energy to make it through the day
Must be able to read the computer monitors
Must be able to print legibly for guests to read
Must be observant and quick to respond to various situations
Must be able to move quickly through work and set the pace in the office and/or venue
Must be able to sit and/or stand for extended periods of time
Must be dexterous and able to participate in all service aspects.
Must be able to twist, tow (push or pull), reach, bend, climb and carry as necessary
Must be able to push and lift up to 75 lbs.
Ability to use hands to handle, or feel objects, tools or controls
Ability to reach with hands and arms; climb stairs; balance; stoop, kneel, crouch or crawl
Ability to talk, hear, taste, and smell
Specific vision abilities required by the job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus

Responsibilities

Organize, prepare, deliver and display product for functions
Responsible for quality of food, preparation and presentation
Ensure freshness of products
Follow prep sheet and communicates accordingly
Conscious of food presentation and consistency
Prepare prep sheet to include all items that need to be prepared or ordered
Constant communication with management
Ensure that set prep times are met
Use and apply proper kitchen safety procedures, sanitation procedures and basic cooking skills.
Practice proper food handling procedures
Practice proper knife handling skills
Comply with all safety and health department procedures
Properly wrap, label, date and store all food items on their proper cart
Set up, operate and clean all kitchen machinery/equipment and stores it in its proper place
Maintain complete knowledge of correct maintenance and handling of equipment, using only as intended and only after proper training has been demonstrated
Efficiently work with materials and/or resources being aware of and minimizing costs and expenses
Always keep workstations clean during service time
Disinfect and sanitize cutting boards and worktables
Understand the food temperature danger zone
Juggle multi-tasks, multiple projects and/or people
Communicate effectively on all levels
Report problems and concerns with machinery to the Executive Chef
Create and maintain a sense of urgency
Maintain and promote a friendly atmosphere for customers and staff
Comply with all safety and health department procedures as well as Social House and/or departmental policies/procedures
Comply with all state and federal liquor laws
Proper set-up and maintenance of banquet function spaces
Assists and/ or completes additional tasks as assigned