Cook Banquet Exhibition

Resorts World Las Vegas•New York, NY

14d•$28 - $41•Onsite

About The Position

Job Responsibilities The Exhibition Cook is responsible for the prompt preparation of all hot entrees, proper portion control and plate. They may at times be required to prepare meals exhibition style to order for customers and serve customers during meal periods. Essential Duties Work in line action stations interacting with guests. Prompt preparation of all hot entrees and proper portion control. Meet guests needs through timely and proper handling of all equipment and chemicals. Ensure the dining area is properly supplied with freshly prepared food. Provide outstanding customer and employee service at all times. Comply with all department and company rules, regulations, policies, procedures and internal controls and government rules and regulations. Ensure the proper storing of any leftover foods and closing down of workstations. Work in a safe manner at all times. Assist in other areas of the kitchen as necessary. Attend periodic meetings and training sessions. Promote positive public and employee relations. Present a neat and clean appearance at all times. Perform other duties as assigned.

Requirements

To perform this job successfully, an individual must be able to perform each job responsibility satisfactorily.
Must be at least 18 years old, possess a high school or equivalent diploma and have the ability to obtain the appropriate license pursuant to the New York State Lottery regulations.
Must have food service or Culinary Arts degree
Three (3) years’ related culinary work
Must be sanitation certified.
Servsafe Certified.
Ability to read, analyze, and interpret documents, such as policy and procedure manuals, maintenance instructions, and other related documents.
Ability to respond to common inquiries from other employees or guests.
Fluency in English required, second language a plus.
Ability to write detailed instructions and correspondence.
Ability to effectively present information in one-on-one and group situations.
Ability to compute basic mathematical calculations.
Ability to decipher various reports and maintains reports upon request.
Must be able to interact with internal and external guests in a professional manner.
Must be able to work in very cold damp (below 41 degrees) or very hot environment (90 degrees or higher) for entire shift.
Must be able to wear required safety equipment for entire shift.
Due to the unpredictable nature of the hospitality/entertainment industry, employees must be able to work varying schedules to reflect the business needs of the property.

Responsibilities

Prompt preparation of all hot entrees
Proper portion control and plate
Prepare meals exhibition style to order for customers
Serve customers during meal periods
Work in line action stations interacting with guests
Meet guests needs through timely and proper handling of all equipment and chemicals
Ensure the dining area is properly supplied with freshly prepared food
Provide outstanding customer and employee service at all times
Comply with all department and company rules, regulations, policies, procedures and internal controls and government rules and regulations
Ensure the proper storing of any leftover foods and closing down of workstations
Work in a safe manner at all times
Assist in other areas of the kitchen as necessary
Attend periodic meetings and training sessions
Promote positive public and employee relations
Present a neat and clean appearance at all times
Perform other duties as assigned