COOK II - POOLSIDE RESTAURANT

The Venetian Las Vegas•Las Vegas, NV

5h•Onsite

About The Position

The primary responsibility of the Cook II is to support the outlet Chefs and kitchen staff by working on multiple stations within the kitchen and ensuring the preparation and quality of foods executed are to outlet standards, guidelines, and training, based on the stations worked. All duties are to be performed in accordance with departmental and The Venetian Resort’s policies, practices, and procedures. This is a safety–related position. Additionally, the Cook II practices FIFO (First In, First Out) by correctly labeling all products, regardless if items are whole, prepped, raw or cooked. All items in the kitchen need to be properly labeled with the name and the expiration of the product. The role also involves breaking down pallets, cleaning and organizing refrigerators and freezers. Safety is an essential function of this job, as is consistent and regular attendance.

Requirements

18 years of age.
Proof of authorization/eligibility to work in the United States.
High School Diploma or equivalent.
Must be able to obtain and maintain Health card and any other certification or license, as required by law or policy.
2 years of experience in a high-volume kitchen.
Working knowledge of basic kitchen equipment.
Works independently with solid knife skills and technique, good speed, and consistent precision.
Demonstrates control and confidence across a variety of classic cuts.
Knows the difference between large, medium, small dice.
Working knowledge of the menu to include product, preparation of all items on station and presentation.
Ability to communicate clearly and effectively in English, both in spoken and written form.
Ability to read, decipher, and process written recipes, and execute them into finished dishes with precision and efficiency
Strong interpersonal skills with the ability to communicate effectively with guests and other Team Members of different backgrounds and levels of experience.
Must be able to work varied shifts, including nights, weekends and holidays.

Nice To Haves

Degree in Culinary Arts or a related field or training, preferred
Demonstrated experience in a 4- or 5-star resort or hotel preferred.

Responsibilities

Preparation of food according to outlet recipes and/or guests’ request(s)
Assist multiple stations with food prep, cooking and plating (eg. Broiler, sauté, fryer, garde manger, etc…), when needed will be able to move from station to station to react to business needs and demands
Organizes the service line for safety and efficiency, like proper mats on the floor, tools stored correctly, and equipment are functional and not operating out of the norm.
Must be regularly checked by supervisor to ensure proper handling of equipment or tools and proper lifting techniques.
Ensure the station is fully stocked and notifies the supervisor of any missing items for service, at the beginning and end of their shifts.
Assist other cooks during peak periods.
Maintains organization, cleanliness and sanitation of work areas and equipment, to adhere to all health code regulations and standards
Works in an appropriate non-hazardous manner avoiding self-injury and unsafe work methods.
Practices FIFO (First In, First Out) by correctly labeling all products, regardless if items are whole, prepped, raw or cooked. All items in the kitchen need to be properly labeled with the name and the expiration of the product.
Breaks down pallets, cleans and organizes refrigerators and freezers
Performs other related duties as assigned.