Cook Barbecue, Main Kitchen - On Call

Fontainebleau Las Vegas•Las Vegas, NV

6d•$29•Onsite

About The Position

The Cook BBQ is responsible for assisting all aspects of the Asian production kitchen operations in a high-volume establishment. This includes ensuring food quality and safety, and collaborating with other departments to ensure smooth and efficient operations.

Requirements

Must be at least 18 years of age.
Culinary degree in a related field, or equivalent experience
Two (2) or more years of prior relevant experience in a luxury property required
Two (2) or more years of prior relevant experience in a BBQ focused role
Must have vast knowledge of BBQ cooking techniques, and equipment
Must have vast knowledge of Asian BBQ not limited to Char sui, pork belly, peking duck
Complete knowledge of health and safety regulations
In-depth skills and knowledge of all kitchen operations, especially large-volume production
Knowledge, understanding, and compliance with policies and procedures, job descriptions, daily memorandums, statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP
Strong overall knowledge of menu preparation and presentation
Excellent organizational skills; be able to function under time constraints and deadlines with attention to detail
Must be willing and able to work a flexible schedule to include nights, holidays, and weekends
Work in a fast-paced, busy, and somewhat stressful environment with high call volume
Ability to read and interpret documents in English, such as safety rules, operating and maintenance instructions, and procedure manuals.
Ability to read and communicate verbally in English.
Written communication skills in English may also be required.
Ability to apply commonsense understanding to carry out instructions furnished in written, oral, or diagram form.
Ability to deal with problems involving several concrete variables in standardized situations.
Member must be able to qualify for licenses and permits required by federal, state, and local regulations.

Responsibilities

Follows and executes all plate and food items according to company specifications
Check mise en place of food for quality before service time and inspects the presentation of food items to ensure that quality standards are met
Ensure and follow up for maintenance, repair, and upkeep of the kitchen and equipment
Assist in maintaining the security of the kitchen, including equipment, food, and supply inventories
Temporary or permanent duties and responsibilities may be added to or modified as deemed necessary