COOK III - TEAM MEMBER DINING

The Venetian Las Vegas•Las Vegas, NV

1d•Onsite

About The Position

The primary responsibility of the Cook III is to support the Sous Chefs and Chef de Cuisine by working in all kitchen stations, conducting product inventories, and ensuring preparation and quality meet outlet standards, recipes, and training. This role also supports departmental responsibilities and maximizes opportunities for success. All duties must be performed in accordance with departmental and The Venetian Resort’s policies, practices, and procedures. This is a safety-related position.

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 and any other certification or license, as required by law or policy.
3 years of experience in a high-volume kitchen.
Working knowledge of basic kitchen equipment.
Excellent knife skills to exhibit precision, speed, and adaptability.
Good knowledge of butchering meats, fish, shellfish, and poultry, with minimal waste.
Able to brunoise, troune, and batonnet vegetables at this level.
Ability to communicate clearly and effectively in English, both in spoken and written form.
Ability to translate recipes into finished dishes, and is a aid for Chefs during VIP functions and events to be the ones to fire and execute specific dishes
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

Evaluate cooked food before serving guests to ensure the highest level of taste and presentation are being executed
Assist all stations with food prep, cooking, plating, when needed.
In the absence of the Chef on Duty, they serve as the lead and support and can give clear and concise suggestions and/or directions to other team members where appropriate
Maintaining the highest level of food presentation and quality, will be the ones to execute VIP guest(s) dishes during service
Completes precooking preparation work on all items.
Dates all products, raw unfabricated or prepped items, and monitors the cook/chill products.
Maintains proper cooking temperatures for all products.
Practices FIFO (First In, First Out) by correctly labeling all products, whether raw and newly received unfabricated goods, or prepped and ready to serve items, cooked or raw.
Breaks down pallets, cleans and organizes refrigerators and freezers on a daily basis
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.
Safety is an essential function of this job.
Consistent and regular attendance is an essential function of this job.
Obtain and maintain position-specific licensing
Performs other related duties as assigned.