Cook
About The Position
The Culinary Academy of Las Vegas (CALV) is the country’s leading nonprofit culinary and hospitality training institute. CALV’s mission is to train people for successful hospitality careers in Las Vegas. CALV’s vision is to reduce poverty and eliminate unemployment by providing employability and vocational skills to youth, adults, and displaced workers. The on-call Cook's primary responsibility is to prepare food items based on recipes for the kitchen's needs. The on-call Cook will develop and maintain constructive and cooperative working relationships with others over time. The Cook will develop specific goals and plans to prioritize, organize, and accomplish his/her work. The cook will also analyze information and evaluate results to choose the best solution for problem-solving.
Requirements
- High school diploma or GED equivalent (required) OR equivalent combination of formal education and appropriate related experience may be considered.
- Reliable transportation.
- Minimum of two (2) years of cooking experience and excellent knowledge of essential kitchen equipment.
- Valid driver's license
- SNHD Food Handlers Card
Nice To Haves
- ServSafe Food Handler Certification (preferred)
Responsibilities
- Prepare both hot and cold items and demonstrate a variety of cooking techniques
- Must be able to follow recipes and menus
- Ensure all products are rotated on a first-in, first-out philosophy
- Ensure superior food quality and act to correct any irregularities
- Maintain complete knowledge of correct maintenance and use of equipment
- Maintain and strictly abide by State sanitation/health regulations and CALV requirements
- Meet with the Executive Chef to review production lists, anticipated business levels, changes, and other information pertinent to the job performance
- Prepare food products as assigned
- Inform the Executive Chef of any shortages before the item runs out
- Communicate any assistance needed during busy periods to the Executive Chef to ensure optimum service to all programs
- Inform the Executive Chef or designee of any excess items that can be used in daily specials or elsewhere
- Maintain temperature and tasting logs
- Maintain proper storage procedures as specified by the Health Department and CALV requirements
- Assist Stewards to ensure clean-up is a more efficient process
- Breakdown workstation(s) and complete closing duties; return all food items to proper storage areas
- Other related duties as necessary
Benefits
- generous PTO
- holiday pay
- company-paid medical, dental, and vision coverage
- fully funded pension plan
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What This Job Offers
Career Level
Mid Level
Education Level
High school or GED
