Banquets-Cooks

Tuscany Suites and Casino•Las Vegas, NV

15d

About The Position

We are looking for a Banquet Cook to prepare food items according to the menu and recipe standards in the Banquet department. ESSENTIAL DUTIES & RESPONSIBILITIES Responsible for quality of food, preparation, and presentation. Prepares all menu items in accordance with recipe and preparation standard. Following the methods of food preparation and cooking, sizes of portions, mixing of sauces, and garnishing of foods to ensure food is prepared properly. Operates and maintains food preparation and other kitchen equipment safe and clean working environment by complying with health and safety guidelines including maintaining a clean and sanitary workstation, tables, shelves, grills, broilers, fryers, sauté burners, flat top range and refrigeration equipment. Maintain food and supply inventory and notify management of restocking requirements. Ensure freshness of products. Assist multiple stations with food prep, cooking and plating (e.g., broiler, sauté, fryer etc.) Responsible for control of food cost. Handle, store and rotate all products properly in accordance with SNHD regulations. Maintain all working stations such as food preparation, cooking, kitchen cleanliness and dish station. Properly label all prepared food items in accordance with Health Department standards. Adhere to all health code regulations and standards. Record food temperatures, production, and waste on required documentation. Ability to work varied shifts, including nights, weekends and holidays. Perform other duties as assigned.

Requirements

High school diploma or GED required.
Excellent time management and organizational abilities.
Aware of guidelines for safe storage and handling of food and in possession of a current Health Card.
Able to communicate with other team members in oral and written form.
Be able to reach, bend and pull frequently and lift up to 40 pounds.
Be able to work in a standing position for long periods of time.
Work in a heated environment so as to different temperatures throughout the work shift.

Nice To Haves

Prefer 2 years’ experience in high energy restaurant or hotel dining venue.

Responsibilities

Responsible for quality of food, preparation, and presentation.
Prepares all menu items in accordance with recipe and preparation standard.
Following the methods of food preparation and cooking, sizes of portions, mixing of sauces, and garnishing of foods to ensure food is prepared properly.
Operates and maintains food preparation and other kitchen equipment safe and clean working environment by complying with health and safety guidelines including maintaining a clean and sanitary workstation, tables, shelves, grills, broilers, fryers, sauté burners, flat top range and refrigeration equipment.
Maintain food and supply inventory and notify management of restocking requirements.
Ensure freshness of products.
Assist multiple stations with food prep, cooking and plating (e.g., broiler, sauté, fryer etc.)
Responsible for control of food cost.
Handle, store and rotate all products properly in accordance with SNHD regulations.
Maintain all working stations such as food preparation, cooking, kitchen cleanliness and dish station.
Properly label all prepared food items in accordance with Health Department standards.
Adhere to all health code regulations and standards.
Record food temperatures, production, and waste on required documentation.
Ability to work varied shifts, including nights, weekends and holidays.
Perform other duties as assigned.