COOK - BANQUET

Plaza Hotel & Casino LLC•Las Vegas, NV

1d•Onsite

About The Position

Assists in the production of food served at catered events. Ensures the food quality served at the functions. Supervises the prep cooks and teaches cooking procedures. Attends menu meetings and makes recommendations to maintain superior guest service. Responsible for the sanitation of the area.

Requirements

High school diploma or equivalent
Two years’ experience as a Cook in a high-volume restaurant
Must be able to get along with co-workers and work as a team
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
Able to effectively communicate in English, in both written and oral forms
Lifting 50 pounds
Food Handler’s Card

Nice To Haves

Previous experience working in a similar resort setting

Responsibilities

Assist in the food production of the event.
Ensure an appropriate number of staff is scheduled.
Supervise the cooks and teach cooking procedures.
Ensure the event area is sanitized.
Participate in menu preparations.
Ability to deal with several problems requiring initiative and good judgment.
Ability to organize/prioritize work, meet deadlines, work with minimal supervision and multiple interruptions, exercise judgment, and adapt instructions/directions from one assignment to another.
Listen and respond to guest inquiries using a positive, clear speaking voice, answer questions, and offer assistance, giving accurate information.
Ability to grasp, bend, lift, and/or carry 50 lbs. max, or otherwise move goods using 4-deckers or hand carts weighing a maximum of 300 lbs., and sufficient dexterity of hand to use office equipment.
Ability to stand, move, and work throughout the property, including walking up to 1 mile and climbing stairs.
Ability to exercise judgment and implement control over the performance of staff.
Communicate effectively both verbally and in writing to provide clear direction, instruction, and guidance to staff. Assign and instruct all personnel in the details of work. Observe performance and encourage improvement. Monitor workload and make staffing adjustments accordingly.
Provides excellent Guest Service
Prepares the food items and picks up as needed
Ensures the cleanliness of the operation and adherence to all State and Federal health codes
Ensures all products are rotating on a first-in, first-out philosophy
Usage of grill, fryer, steamer, and other areas to prepare menu items
Inspect food for proper cooking standards
Understand and follow proper cooking times to produce food according to specifics