Cafeteria Assistant III

IGT, a Nevada Corporation•Spring Valley, NV

5d•$41,410 - $62,110•Onsite

About The Position

IGT is seeking an experienced Café Assistant to support all aspects of food preparation, presentation, sanitation, and kitchen operations during an exciting time of integration and transformation. This critical role will help ensure high-quality food service standards are maintained while supporting chefs, special events, and daily café operations. They will measure success by consistently delivering quality food products, maintaining health and safety standards, minimizing food waste, and providing exceptional service to guests and employees. This role is onsite full time at our Las Vegas office.

Requirements

High school diploma or equivalent preferred.
Previous experience in food service, café, restaurant, hospitality, or commercial kitchen environments.
Knowledge of food preparation techniques, food safety standards, sanitation practices, and kitchen operations.
Ability to work efficiently in a fast-paced environment while maintaining quality and attention to detail.
Strong communication, teamwork, and customer service skills.
Ability to follow written and verbal instructions and comply with company policies and health regulations.

Responsibilities

Prepare and serve high-quality food products while maintaining established standards, procedures, and presentation requirements.
Assist with all aspects of kitchen operations, including hot and cold food preparation, banquets, special events, product rotation, labeling, dating, and sanitation.
Maintain a clean, safe, and sanitary work environment while supporting chefs and team members in adhering to all health, safety, and food handling regulations.
Ensure all food products meet quality specifications and are properly stored using first-in, first-out (FIFO) inventory practices.
Process requisitions appropriately and maintain designated storage and preparation areas.
Assist in controlling food costs and reducing waste through efficient preparation and inventory management practices.
Demonstrate strong knowledge of menu offerings, ingredients, culinary techniques, and plate presentation standards.
Work collaboratively with management, chefs, service staff, guests, and fellow employees to address needs, resolve issues, and provide excellent customer service.
Maintain a high level of professionalism while following all company, division, and departmental policies and procedures.