Cook - WSKY 4

Terrible's•North Las Vegas, NV

About The Position

The Food and Beverage Cook prepares, cooks, and presents high-quality food in a fast-paced, high-volume restaurant environment. The role requires culinary knowledge, attention to detail, and efficient work while following recipes, procedures, and safety standards. The Cook helps deliver an exceptional dining experience through consistent food quality and presentation, teamwork, professional appearance, and compliance with health and sanitation guidelines. The employee must be able to perform the essential duties satisfactorily and qualify for licenses and permits required by federal, state, and local regulations. A valid Food Handler’s Card is required. The role also requires reading and interpreting English-language safety rules, recipe guides, and procedure manuals; communicating effectively in English verbally and in writing; and using sound judgment to follow detailed instructions and resolve routine kitchen problems. The work environment has moderate-to-high noise and includes hot equipment, sharp tools, and a fast-paced setting. Physical demands include standing for long periods, lifting up to 45 pounds, and frequent bending, reaching, and carrying.

Requirements

At least 2 years of experience as a cook in a fast-paced, high-volume restaurant.
Ability to safely and effectively perform basic knife skills.
Working knowledge of kitchen equipment, including slicers, juicers, and small wares.
Knowledge of health, safety, and sanitation procedures.
Knowledge of weights, measures, and various cooking techniques.
Strong organizational skills and ability to multitask.
Professional appearance and demeanor.
Valid Food Handler’s Card.
Ability to qualify for licenses and permits required by federal, state, and local regulations.
Ability to read and interpret English-language documents, including safety rules, recipe guides, and procedure manuals.
Ability to communicate effectively in English, verbally and in writing.
Ability to follow detailed written and oral instructions, handle problems, and make quick, sound decisions in standardized kitchen situations.

Responsibilities

Maintain solid knowledge of food products and apply culinary techniques.
Prepare menu items according to recipes, portion guidelines, and yield guides.
Rotate products using the first-in, first-out method.
Label and detail products to ensure safekeeping and sanitation.
Organize prep items from various areas so items are ready for service.
Begin menu-item preparation and keep the workstation stocked with required tools, equipment, and supplies.
Maintain cleanliness, sanitation, and organization in assigned work areas.
Transport supplies from the storeroom and stock designated areas.
Complete opening duties, including inspecting cleanliness and preparing workstations for service.
Follow departmental policies, procedures, and service standards.
Use and care for kitchen equipment, including slicers, juicers, and small wares.
Assist team members as needed to support smooth kitchen operations.