Standard Cook Suites (Full-Time)

Sphere Entertainment Group•Las Vegas, NV

12h•Onsite

About The Position

Cooks are responsible for the preparation of food to be served in a timely manner while following precise recipes and directions from Executive / Sous Chefs / Kitchen Supervisors.

Requirements

A minimum 2 years of cooking experience with thorough experience in preparing hot and cold food.
Knowledge of Southern Nevada Health Food regulations and proper food handling certifications.
Excellent time-management skills including the ability to work in a fast-paced environment.
Ability to use slicers, mixers, grinders, food processors, etc.
Heavy lifting due to stocking of work areas
Ability to work a flexible schedule including days, nights, have split days off, work weekends and holidays in a 24 X 7 environment.
General physical requirements such as lifting up to 30 lbs., standing for long periods, walking long distances, bending and constant motion is often required.
May be exposed to theatrical smoke, strobe lights, pyrotechnics, intense sound, rapid motion video effects, smoke, and odors
Food Handler Safety Training Card
#LI-Onsite

Nice To Haves

Culinary school 2–4-year degree or foreign equivalency preferred.
Moderate knife skills recommended.

Responsibilities

Ensure that required MSG standards are adhered to in the production and preparation of food – in quality, quantity, presentation, and safety.
Weigh, measure, mix and prep ingredients according to recipes.
Steam, grill, boil, bake or fry meats, fish, vegetables, and other ingredients.
Check food and ingredients for freshness.
Keep kitchen, equipment, and work areas clean and organized before, during, and at the conclusion of an event.
Assist executive chef and sous chef with menu creation.
Complete opening and closing inventory check lists, ensure proper food rotation (FIFO) and minimize/track waste.
Carry out other duties as specified by the Executive Chef and culinary managers.
Ensure Southern Nevada Department of Health guidelines are being met consistently.
Complete opening and closing inventory check lists, ensure proper food rotation and minimize/track waste.