Cook - Fine Dining

Fontainebleau Las Vegas•Las Vegas, NV

3d•Onsite

About The Position

It is the primary responsibility of the Cook to assist the Executive Chef and Executive Sous Chef in the day-to-day of food preparation, plating, executing tickets according to spec and overall quality of products produced for the restaurant.

Requirements

Must be at least 21 years of age.
Complete knowledge of health and safety regulations
In-depth skills and knowledge of all kitchen operations, especially large-volume production
Extensive kitchen technical knowledge and current culinary trends
Must be able to read, follow recipes and procedures
Excellent organizational skills; be able to function under time constraints and deadlines with attention to detail
Must be willing and able to work a flexible schedule to include nights, holidays, and weekends
Work in a fast-paced, busy, and somewhat stressful environment with high call volume
Ability to read and interpret documents in English, such as safety rules, operating and maintenance instructions, and procedure manuals.
Ability to read and communicate verbally in English.
Written communication skills in English may also be required.
Ability to apply commonsense understanding to carry out instructions furnished in written, oral, or diagram form.
Ability to deal with problems involving several concrete variables in standardized situations.

Nice To Haves

Two (2) or more years of prior relevant experience in a luxury high volume property preferred

Responsibilities

Follows and executes all plate and food items according to company specifications
Communicates any equipment issues to the chef
Dates, rotates food items according to FIFO
Maintain a respectful and professional temperament during a high stress service
Can operate and is familiar with all kitchen equipment
Maintain a high standard of food quality in preparation and execution
Ensure food is handled in a respectful manner and is processed and stored in accordance with SNHD regulations
Adhere to company policies and statutory requirements with regard to health and safety, sanitation, fire procedures, and HACCP
Ensure safe and proper use of equipment
Efficient and follows directions from chefs and or managers at all times
Maintain a high standard of cleanliness and sanitation in and around all culinary work areas
Minimize waste and spoilage