Cook

Southern Nevada Joint Management Culinary & Bartenders Training Fund•North Las Vegas, NV

7d•$0 - $17•Onsite

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 primary responsibility of the Cook is to prepare food items based on recipes for the needs of the kitchen. The Cook will develop constructive and cooperative working relationships with others and maintain them over time. The Cook will develop specific goals and plans to prioritize, organize, and accomplish his/her work as well as analyze information and evaluate results to choose the best solution for problem-solving.

Requirements

Demonstrate ability to produce high-quality, large volume (small and large batch) food items, a la carte experience a plus
Knowledge of all food products and ability to skillfully apply culinary techniques
Knowledge of principles and processes for providing customer and personal services, meeting quality standards for services, and evaluating customer satisfaction
Basic overall knowledge of Food and Beverage preparation and presentation
Knowledge of the center of the plate, cuts, and methods of preparation, excellent customer service skills, and professional appearance and demeanor
Ability to read, translate, and execute recipes
Own a full knife set and excellent knife skills (cut, dice, mince, and slice)
Possess excellent interpersonal service skills
Have interpersonal skills to deal effectively with all team members
Work varied shifts, including weekends and holidays
Minimum of two (2) years of cooking experience and excellent knowledge of basic kitchen equipment
Ability to speak, read, and write in English

Nice To Haves

High School diploma or equivalent 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