Cook 2

Renaissance Las Vegas Hotel • Las Vegas, NV

1d • Onsite

About The Position

The Cook is responsible for preparing food items according to standardized hotel recipes for the Restaurants, Room Service, Employee Cafeteria, and Banquets. The role maintains high standards for appealing food presentation while keeping kitchen and work areas clean, sanitary, and safe, and minimizing waste while maximizing the cost-to-production ratio.

The position includes preparing and displaying buffet items, supporting banquet and kitchen stations, and assisting wherever kitchen coverage is needed. The Cook follows hotel, health department, and company food-handling and safety standards and operates and maintains kitchen equipment.

Requirements

• High school diploma or equivalent and/or experience in a hotel or related field preferred.
• Culinary experience required.
• Thorough knowledge of menus and preparation requirements according to hotel standards.
• Proficiency in charbroiling, poaching, deep-frying, sautéing, braising, roasting, and par-cooking.
• Knowledge of herbs and spices and their proper use.
• Ability to work flexible and sometimes long hours.
• Ability to stand for the entire shift.
• Ability to withstand hot and cold temperature variations.
• Ability to exert up to 50 pounds of force occasionally and/or 20 pounds frequently or constantly to lift, carry, push, pull, or otherwise move objects.

Nice To Haves

• High school diploma or equivalent and/or experience in a hotel or related field preferred.

Responsibilities

• Maintain cleanliness and organization of storage areas.
• Complete food and station preparation before restaurant opening so guests are served promptly during Restaurant and Room Service operating hours.
• Prepare and display buffet items according to hotel standards.
• Recognize quality standards for fresh vegetables, fish, dairy, and meat products.
• Maintain a clean and sanitary environment and use proper food handling, storage, and sanitation practices.
• Prepare banquet food as required, following Banquet Event Order specifications.
• Prepare and serve Employee Cafeteria food as specified by the Chef or Kitchen Supervisor.
• Prepare foods using hotel standard recipes; prepare specials under the direction of the Chef or Kitchen Supervisor.
• Break down buffets and kitchen lines and store food and equipment properly after each meal period.
• Work banquet food stations as scheduled by the Chef or Kitchen Supervisor.
• Know the location and operation of fire-extinguishing equipment.
• Practice safe work habits to avoid injury to self or other employees.
• Use Production Charts according to hotel standards.
• Support any kitchen position that needs assistance.
• Follow Health Department and company regulations for food, storage, and safety standards.
• Operate kitchen equipment and maintain its cleanliness.
• Follow the “Clean As You Go” policy.
• Assist with food storage and rotation according to hotel procedures.
• Sign keys out and back in under supervision as needed.

Benefits

• Medical insurance
• Dental insurance
• Vision insurance
• Life insurance
• Short-term and long-term disability insurance
• 401(k) retirement plan with employer matching contributions
• Paid holidays
• Paid vacation
• Paid sick leave in accordance with applicable law
• Employee assistance program (EAP)
• Educational opportunities and tuition reimbursement
• Paid jury duty leave, personal leave, medical leave, and military leave in accordance with applicable law

What This Job Offers

• Job Type: Full-time
• Career Level: Entry Level
• Education Level: High school or GED