Cook III - Meril Full Time

M Resort•Henderson, NV

4d•$20

About The Position

The Cook III prepares premium menu items and other dishes while maintaining food quality, presentation, safety, and sanitation standards. The role collaborates with the culinary team on menu development, prepares food in view of guests, and assists culinary leadership with daily specials and banquet preparations. It requires effective communication, sound judgment, task prioritization, and the ability to work in a fast-paced, guest-facing environment. The position reports to the Chef de Cuisine and Sous Chef for assistance with daily work; no direct supervisory responsibilities are assigned.

Requirements

Must be at least 18 years of age.
High school diploma or GED.
Prior experience and training in food preparation.
Professional, pleasant, confident, and well-groomed appearance.
Ability to build and maintain effective working relationships with guests and staff.
Ability to understand and follow recipes and menus.
Ability to perform basic math functions accurately.
Knowledge of company and departmental policies and procedures.
Ability to read, write, and communicate effectively in English.
Ability to read and interpret safety rules, operating procedures, and manuals in English.
Strong verbal and written communication skills for interacting with guests, team members, and management.
Ability to communicate clearly and professionally in high-pressure or fast-paced situations, respond courteously and accurately to guest inquiries and feedback, document incidents, complete reports, and follow written instructions precisely.
Ability to apply common sense and sound judgment, solve problems in standardized situations involving multiple variables, make quick decisions under pressure, and adapt to a fast-paced, high-volume environment.
Ability to prioritize tasks and manage time effectively during peak business hours.
Ability to interpret and follow company policies, procedures, and regulatory guidelines, and maintain professionalism and discretion with sensitive or confidential information.
Must qualify for licensing and permit requirements mandated by federal, state, and local regulations.
Valid Clark County Health Card required.
Ability to meet the stated physical demands, including standing for extended periods; using hands to handle tools and equipment; reaching, speaking, and listening; lifting and moving loads; and pushing, pulling, bending, twisting, stooping, crouching, kneeling, balancing, and navigating stairs, ramps, uneven surfaces, or confined and crowded spaces safely.

Responsibilities

Ensure high-quality perishable products are available for menu preparation.
Grill, broil, or sauté meats, fish, and other premium menu items.
Prepare and present food creatively, including in view of guests, while ensuring quality and presentation.
Collaborate with the culinary team on menu development and the creation of new items.
Follow company recipes and food safety and sanitation standards.
Stock, fill, and rotate kitchen products.
Receive and fulfill special food orders.
Maintain and perform general upkeep of the work area.
Practice safe food handling procedures.
Assist the Chef de Cuisine and Sous Chef with daily specials and banquet preparations.
Monitor preparation methods, portion sizes, and food garnishing.
Support cooking and care of meats, fish, and complex dishes during peak hours.