Cook II - Buffet - On Call

San Manuel Band of Mission Indians•Las Vegas, NV

5d•Onsite

About The Position

The Cook II is primarily responsible for performing all levels of food preparation, including ingredient preparation and maintaining a specific station, either individually or with others, based on standardized recipes, plating, or instruction. All duties must be performed in accordance with departmental and property policies, practices, and procedures. Responsibilities may include areas such as garde manger, fryer, sauté, grill, middle, or other instructed areas. The role involves preparing menu items accurately per recipe guidelines, monitoring and maintaining cleanliness, sanitation, and organization of assigned work areas, and transporting and stocking supplies. The Cook II also assists other cooks, maintains knowledge of base sauces, stocks, and soups, and works collaboratively with the team. Opening duties include setting up workstations, inspecting equipment, checking production schedules, and informing management of needed supplies. Prep work continues after meal periods for subsequent services. The Cook II must safely use all kitchen equipment, properly label and date products, and perform other job-related duties as requested, including supporting efficient department operations and responding to public health emergencies.

Requirements

High school diploma or equivalent.
Minimum of two (2) years of experience as a Cook in a fast-paced, high-volume restaurant.
Must be authorized to work in the United States.
Must obtain a Southern Nevada Health District Health Card.
Must be at least 18 years of age.
Knowledgeable of weights, measures, and various cooking techniques.
Knowledge of knives and knife skills, standard kitchen equipment and supplies.
Knowledge of health, safety, and sanitation regulations.
Advanced knowledge of basic kitchen equipment.
Must possess the physical ability to access all areas of the restaurant.
Working knowledge of large production kitchen equipment.
Must possess basic mathematical skills.
Maintain and strictly abide by State sanitation/Health regulations and Hotel requirements.
Work varied shifts, to include weekends and holidays.
Equivalent combination of education and progressive, relevant, and direct experience may be considered in lieu of minimum educational/experience requirements.

Responsibilities

Perform all levels of food preparation, including ingredient preparation and maintaining a specific station.
Prepare all menu items accurately per recipe guidelines.
Monitor and maintain cleanliness, sanitation, and organization of assigned work areas.
Transport supplies from the storeroom and stock in designated areas.
Start prep work on items needed for the particular menu of the day.
Ensure all requisitions are processed properly and placed in the designated area.
Assist Cooks I, II, & III in execution of service.
Maintain solid knowledge, understanding and preparation of base sauces, stocks, and soups.
Work as a team, assisting all guests and employees’ needs and inquiries.
Complete opening duties such as setting up workstation, inspecting equipment, checking production schedule and pars, and informing management of supplies to be requisitioned.
Continue prep work after the meal period for the next meal service.
Identify and safely use all kitchen equipment.
Properly label and date all products to ensure safekeeping and sanitation.
Perform other job-related duties as requested.
Support the efficient operation of the department and assume responsibilities that contribute to the mitigation or response to any public health emergency.