Cook

Whiskey Licker Up Saloon•Las Vegas, NV

45d

About The Position

Prepares menu items by following recipes. Completes meal preparation by grilling, sautéing, roasting, frying, pizzas, and broiling ingredients. Ensures that kitchen is clean and sanitary. Stays in constant communication with the expediter, management, and other stations to coordinate orders.

Requirements

Basic reading, writing, and arithmetic skills required.
This is normally acquired through a high school diploma or equivalent.
Demonstrated ability to prepare menu items by following a recipe.
Must possess good communication skills with the ability to speak, read and understand English.
One to two years previous experience as a Cook or completion of a three-year apprenticeship program and/or completion of accredited culinary school required.
Demonstrated ability to follow all health code regulations pertaining to job duties.

Responsibilities

Report to work on time and in full uniform.
Reports with a good attitude and a team player mentality.
Prepares menu items by following recipes.
Controls costs by adhering to recipes and following preparation standards.
Identifies and logs all wasted product.
Ensures work area is kept in a sanitary condition.
Inspects assigned area.
Regularly inspects food to ensure freshness, and proper rotation.
Correctly store and hold all food at proper temperatures.
Correctly cools items within 70 in 2 hours and 40 in another 4 hours for a total of 6 hours.
Adheres to all Clark County Health Department and CBC safety procedures.
Proper concentration of Quat Sanitizer (200 ppm) in red sanitizing bucket at all times.
Listen for the expediter calling for items to be sold and selling them in a complete and organized fashion.
Sell HOT food HOT, & COLD food COLD.
Protects company assets by guarding against stealing, breakage and waste.
Monitors portion controls.
Complete & proper break down of the station.
Other duties as assigned by management.
Run a safe, sanitary & stocked station at all times.
Correctly store & hold all food at proper temperatures.
Check all equipment for proper working order, safety, and maintenance.
Return all prepared food to the designated storage area, in an appropriate, clean, covered and labeled container.
Stay in constant communication with the expediter and other stations.
Echo back all orders.
Restock after every shift, change out all pans at shift change and during down times.
Complete & proper break down of the station.
Check out with management or designated person prior to leaving.