Cook I - The Buffet

Wynn Resorts • Las Vegas, NV

16h

About The Position

The Buffet at Wynn Las Vegas elevates the brunch and dinner buffet experience with a feast of delectable options — including many made-to-order dishes — crafted by Executive Chef Craig Herber and his culinary experts.

At 16 tantalizing food kitchens, discover cuisine from around the world, including fresh-made pasta, Latin dishes, including authentic street tacos, Asian specialties like pristine sushi and wok-fried favorites, an eggs Benedict station and American classics, including butcher-inspired, hand-carved cuts, smoky barbecue choices with all the fixings, premium seafood selections, chilled shrimp cocktail and an array of sides and salads, bread and cheeses.
Of course, no feast would be complete without dessert, and the patisserie at The Buffet offers a wondrous collection of pastries, cakes, pies, puddings, gelatos and ice cream with a delightful assortment of toppings.
The The Buffet Cook I works on all stations within the kitchen, conducting product inventories and ensuring the preparation and quality to outlet standards. This position is responsible for food preparation and maintaining quality standards, cleanliness and sanitation of work areas, and operation of kitchen equipment in accordance with state and local health and food safety regulations.

Requirements

• Candidates must be able to communicate in English, read and follow recipes, and complete basic mathematical calculations. Second language is a plus.
• Requires 3 years of culinary experience in a similar role; preferably in a high volume, luxury hotel/restaurant, scratch-cooking environment.
• Candidate must exhibit extensive sanitation and culinary knowledge and accurate knife skills.
• Requires the ability to work in an organized fashion and within a team environment.
• Ability to work well under pressure, be a logical thinker, remains calm and resolve problems using good judgement.
• Must possess the ability to prioritize and follow through in order to meet deadlines.
• Must be able to obtain and maintain any licensing or active work cards required for this position at all times.
• Candidates must be a minimum of 18 years of age.
• Requires valid health card.

Nice To Haves

• Culinary training degree is preferred, but not required.

Responsibilities

• Responsible for preparing and finishing foods on all stations with the kitchen
• Meet quality standards, as well as maintaining the cleanliness and sanitation of the work areas and equipment in accordance with Health Department standards.
• Assist the Chef de Partie and Chef as needed in execution of production.
• Properly label and date all products to ensure safekeeping and sanitation.
• Apply adept knife skills required for preparation.
• Must be able to breakdown work station and complete closing duties which include but not limited to returning all food items to the proper storage areas, rotate all returned product, wrap, cover, label and date all items being put away, straighten up and organize all storage areas, clean up and wipe down food prep area, reach-in and walk ins.
• Maintain accurate inventories while informing management of restocking needs to prevent product shortages.
• Notifies chef on duty prior to end of shift if unable to complete assigned task(s) within allotted time.

What This Job Offers

• Career Level: Entry Level
• Education Level: No Education Listed