Specialty-Broiler Cook

DESIMONE GAMING INC•Henderson, NV

2d•$18 - $18

About The Position

It is the primary responsibility of the Cook to perform basic cooking procedures and prepare food for presentation under the direct supervision of the Chef and Sous Chef. All duties are to be performed in accordance with departmental and policies, practices, and procedures. Follows the methods of food preparation and cooking, sizes of portions, mixing of sauces and garnishing of foods to ensure food is prepared in prescribed manner as prescribed by the Chef or Sous Chef. Sets up workstation based on pars established by the Chef or Sous Chef and by following station set-up sheets. Operates a specific station with others or individually. Tests cooked foods by tasting and smelling them. Drives the Customer Relations Management system by ensuring that all such orders are handled correctly and in a timely manner. Complies with occupational, health and safety standards. Ensures foods are stored and kept at proper holding temperatures, through the use of thermometers. Completes all closing requirements as directed by Chef and Sous Chef. Maintains equipment to ensure serv-safe conditions. Performs all other job- related duties as assigned.

Requirements

At least 2 years of previous experience in a similar establishment required, preferably in a hotel/casino environment.
Ability to prepare Sauces from scratch.
Excellent knowledge of basic kitchen equipment and the ability to read, translate, and execute recipes.
Excellent cooking knowledge of steak and fish temperatures.
Excellent Knives skills.
Understand Health Department regulation and fully comply with sanitation standards.
Clean and reassemble all equipment after use, such as the grills, broilers, fryers, etc.
Maintain and ensure high quality food and presentation with highest concern toward safe food handling and sanitation.
Possess interpersonal service skills, organization skills to plan time effectively, and work without direct supervision.
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 and equivalent.
Able to effectively communicate in English, in both written and oral forms.

Nice To Haves

Previous experience working in a similar resort setting.

Responsibilities

Follows the methods of food preparation and cooking, sizes of portions, mixing of sauces and garnishing of foods to ensure food is prepared in prescribed manner as prescribed by the Chef or Sous Chef.
Sets up workstation based on pars established by the Chef or Sous Chef and by following station set-up sheets.
Operates a specific station with others or individually.
Tests cooked foods by tasting and smelling them.
Drives the Customer Relations Management system by ensuring that all such orders are handled correctly and in a timely manner.
Complies with occupational, health and safety standards.
Ensures foods are stored and kept at proper holding temperatures, through the use of thermometers.
Completes all closing requirements as directed by Chef and Sous Chef.
Maintains equipment to ensure serv-safe conditions.
Performs all other job- related duties as assigned.