Cook | PM Shift

Donohoe Hospitality Services•Las Vegas, NV

15h•Onsite

About The Position

At Hampton Inn & Suites/Home2 Suites Las Vegas, we are always on the lookout for the brightest and most talented professionals in the hospitality industry. Our team is dedicated to creating unforgettable experiences for our guests, and we believe that starts with hiring the best. Working at this hotel offers a unique and exciting opportunity for several reasons. Firstly, the hotel's prime location across the street from the convention center and just a mile from UNLV makes it a hub for both business and leisure travelers. This means you'll have the chance to interact with a diverse range of guests, from conference attendees to university visitors. The proximity to entertainment venues like the T-Mobile Arena, just four miles away, allows you to be part of the vibrant Las Vegas scene after your shift, where concerts and professional hockey games are regular events. Additionally, the Monorail station is only a 10-minute walk away, providing easy access to the heart of Las Vegas.

Requirements

Prior cooking experience required.
Previous kitchen experience.
Experience in menu planning and development.
Familiarity with food safety and sanitation standards.
Ability to stand for long periods of time.
Ability to lift, push, and pull objects up to 40 pounds.
Operational knowledge of kitchen equipment.
Strong time management skills.
Ability to work well under pressure in a fast-paced environment.

Responsibilities

Complete various assigned production and preparation tasks.
Ensure that all production equipment is working. Report any problems immediately to the supervisor.
Refer any guest problems or complaints to the Executive Chef.
Prepares and arranges food according to standardized recipes.
Continually updates knowledge of hotel recipes, food preparation, and presentation.
Store and handle food properly by following HACCP procedures.
Report and document any observed safety hazards, conditions, or unsafe practices and procedures to management immediately.
Coordinate activities so that the service and kitchen run efficiently.
Maintain high health standards when cleaning the work area and equipment.
Ensure work areas are properly cleaned and sanitized at the beginning, during, and at the end of the shift.
Work closely with the Food and Beverage Manager to create new menu items for the cook-to-order line.
Date and label prepared products for rotation.
Train staff members as directed.
Requisition food products from the storeroom.
Follow proper check-handling and food-issuing procedures.
Exercise and maintain daily kitchen cleanliness to provide a safe, organized workspace.
Adhere to all work rules, procedures, and policies established by the hotel, including, but not limited to, those contained in the employee handbook.
The hotel operates 24 hours a day, 7 days a week. Department schedules must accommodate fluctuating business demands, and employees may be asked to work shifts other than those they prefer or normally work.