Cook III - Meril Full Time

M Resort•Henderson, NV

16h•Onsite

About The Position

This role is responsible for ensuring the availability of high-quality perishable products for menu preparation. The Cook III will grill, broil, or sauté meats, fish, and other premium menu items, exhibiting passion for culinary arts through creative preparation and presentation. Collaboration with the culinary team on menu development and creation of new items is expected. The position requires adherence to company recipes in compliance with food safety and sanitation standards, stocking, filling, and rotating kitchen products, and fulfilling special food orders. Maintaining and performing general upkeep of the work area, practicing safe food handling procedures, and preparing food in view of guests, ensuring quality and presentation are key duties. The Cook III will also assist the Chef de Cuisine and Sous Chef with daily specials and banquet preparations, and monitor preparation methods, portion sizes, and food garnishing. Support for cooking and care of meats, fish, and complex dishes during peak hours is also required.

Requirements

Must be at least 18 years of age
High School Diploma or GED
Prior experience and training in food preparation
Presents a professional, pleasant, confident, and well-groomed appearance
Builds and maintains effective working relationships with guests and staff
Understands and follows recipes and menus
Performs basic math functions accurately
Fully knowledgeable of company and departmental policies and procedures
Reads, writes, and communicates effectively in English
Ability to read and interpret documents such as safety rules, operating procedures, and manuals in English
Strong verbal and written communication skills to interact effectively with guests, team members, and management
Capable of conveying information clearly and professionally in high-pressure or fast-paced situations
Able to understand and respond to guest inquiries, concerns, and feedback with courtesy and accuracy
Must be able to document incidents, complete reports, and follow written instructions precisely
Proficiency in communicating policies, procedures, and expectations to team members
Ability to apply common sense and sound judgment to carry out written, oral, or diagrammed instructions
Strong problem-solving skills in standardized situations involving multiple variables
Capable of making quick decisions under pressure while maintaining guest satisfaction and safety
Able to assess situations and respond appropriately to guest needs, operational challenges, or unexpected events
Demonstrates logical thinking and adaptability in a fast-paced, high-volume environment
Must be able to prioritize tasks and manage time effectively during peak business hours
Ability to interpret and follow company policies, procedures, and regulatory guidelines
Maintains professionalism and discretion when handling sensitive or confidential information
Must qualify for all licensing and permit requirements as mandated by federal, state, and local regulations
Valid Clark County Health Card required
Regularly required to stand for extended periods and use hands to handle tools, equipment, and objects
Frequently required to reach with arms, speak clearly, and actively listen in a fast-paced environment
Visual acuity required, including close vision, color differentiation, and peripheral awareness
Ability to lift and move up to 30 lbs regularly
Ability to lift and move up to 50 lbs frequently
Ability to lift and move up to 300 lbs occasionally (with assistance or equipment as needed)
Must be able to push, pull, bend, twist, stoop, crouch, kneel, and maintain balance in various work environments, including confined or crowded spaces
May be required to navigate stairs, ramps, and uneven surfaces
Must be able to perform physical tasks safely and efficiently in a dynamic and guest-facing setting

Responsibilities

Ensure availability of high-quality perishable products for menu preparation
Grill, broil, or sauté meats, fish, and other premium menu items
Exhibit passion for culinary arts through creative preparation and presentation
Collaborate with culinary team on menu development and creation of new items
Follow company recipes in compliance with food safety and sanitation standards
Stock, fill, and rotate kitchen products
Receive and fulfill special food orders
Maintain and perform general upkeep of work area
Practice safe food handling procedures
Prepare food in view of guests, ensuring quality and presentation
Assist 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