Cook - Saltgrass Steakhouse

Landry's, LLC.•Las Vegas, NV

11d

About The Position

The Cook prepares food items according to Saltgrass menu recipes, plate specifications, and guest requests, ensuring high-quality preparation and service within specified prep times. The role also provides professional, personalized guest service that reflects the Company’s brand standards and K.E.E.P. core values: Kindness, Engagement, Empathy, and Positivity. The Cook maintains product quality, food safety, an organized and sanitized station, and effective teamwork in a fast-paced restaurant environment.

Requirements

Must be at least 18 years old.
Health card is required.
Must have at least one year of cooking experience.
Must have knowledge of kitchen equipment and knife skills.
Must have strong people skills and be able to communicate and complete tasks in a fast-paced, intense environment while respecting others.
Must possess basic mathematical skills, including addition, subtraction, multiplication, and division relevant to the position.
Must be able to read and understand policies and procedures.
Must communicate effectively in English with guests, employees, and management regarding job duties and responsibilities.
Must be able to complete standard forms and reports.

Nice To Haves

Cooking experience in a Hotel/Casino environment is preferred.
A bachelor’s or related degree is preferred.

Responsibilities

Read and execute cooking procedures and plate presentations according to established recipes and plate specifications.
Work quickly and accurately while meeting Saltgrass food preparation timing guidelines.
Arrive with a clean, professional appearance and necessary work items.
Maintain thorough knowledge of food menus and plate specifications to ensure product quality, presentation, and service.
Ensure product quality through proper product rotation and portioning.
Keep the station and kitchen organized, sanitized, and stocked to prescribed PAR levels.
Use proper food-handling techniques when preparing food.
Know and properly use kitchen equipment throughout the restaurant.
Maintain a safe work environment and use applicable safety equipment.
Support coworkers and managers through teamwork to provide the best possible guest service.
Be courteous, respectful, positive, and professional.
Follow applicable policies, procedures, and health laws.
Follow direction efficiently and positively.
Communicate supply needs, equipment function issues, and other areas requiring attention to Management.