Cook - Banquets (PT)

Virgin Hotels•Las Vegas, NV

About The Position

The Banquet Cook assists the Executive Sous Chef of Banquets and Sous Chef with preparing and firing food for banquet operations. The role supports efficient service and ensures food meets quality standards, is prepared and presented according to established recipes, and reaches banquet spaces on time. Responsibilities also include receiving and storing goods, rotating stock, maintaining inventory, labeling and dating hot and cold foods, and following applicable food-safety and sanitation guidelines. The Cook maintains the objectives, standards, and guidelines set by the Executive Chef of Banquets. This is a fast-paced, time-sensitive kitchen role that requires precision, organization, teamwork, and the ability to work independently. The position requires open availability across all shifts and may involve long hours during the high season depending on event size. The Cook must be able to stand and walk for extended periods and work in varying temperatures, lighting, and sound conditions, with appropriate safety precautions around hazards such as chemicals.

Requirements

At least 2 years of kitchen experience.
High school education or equivalent.
Current, legal, unrestricted ability to work in the United States.
Ability to communicate verbally and in writing in English.
A currently valid Food Service Handler Card with at least 6 months of validity remaining.
Strong experience in a fine-dining kitchen; experience in a catering kitchen is desired as part of the stated background.
Excellent knife skills and cooking techniques, including experience preparing exceptional food for very large groups.
Proficiency in charbroiling, poaching, deep-frying, sautéing, braising, roasting, and par-cooking.
Knowledge of herbs and spices and their proper use.
Thorough knowledge of menus and preparation requirements according to hotel standards.
Ability to work unsupervised and create and complete task lists.
Good sense of timing and urgency; ability to take assignments willingly.
Detail-oriented, extremely organized, and strong time-management skills.
Strong interest in food trends and quality, an extraordinary palate, and a passion for food and feeding people.
Ability to stand for the entire shift and work long hours during high season depending on event magnitude.
Ability to lift and carry 50 pounds, carry and balance plates, and carry kegs and wine and beer cases as necessary.
Ability to bend, squat, and stretch in limited spaces to perform cleaning, organization, and other duties.
Ability to communicate clearly in verbal and written English.
Ability to work all shifts; open availability is required.
Ability to work in a fast-paced, high-pressure, time-sensitive environment with precise standards.

Nice To Haves

Experience in a catering kitchen.
Passion for farm-to-table cuisine.
Ability to complete task lists provided by the Banquet Chef.
Ability to help assure food quality meets established standards.

Responsibilities

Visually inspect food sent from the kitchen and help ensure it meets quality standards.
Maintain cleanliness and comply with food sanitation and safe food-handling standards and applicable local and state regulations.
Assist with food preparation and ensure food is prepared and served in a timely, organized, and efficient manner.
Prepare food according to designated recipes, quality standards, and established presentations.
Store and rotate goods; label and date hot and cold foods.
Assist chefs with maintaining, organizing, and taking inventory of food.
Learn and maintain knowledge of the menu and food products, including preparation requirements to hotel standards.
After receiving the weekly BEO, execute assigned production lists.
Receive food and supply orders and check that orders are complete and items are of top quality.
Stock and maintain designated food stations and prepare requisitions for supplies and food items as needed.
Manage guest orders in a friendly, timely, and efficient manner.
Check in with the Sous Chef about daily objectives and communicate next-day production needs to the Chef or Sous Chef.
Work collaboratively with other cooks and complete assigned daily tasks.
Perform banquet and line functions as directed by the Chefs; set up and maintain a station during service.
Clean and organize the workstation, kitchen, and equipment.
Work under the direction of the Chef de Cuisines and Sous Chef, who are responsible for the kitchen.
Complete task lists and support the Banquet Chef in assuring food quality meets established standards.