Cook, Sportsbook Tavern - On Call

Fontainebleau Las Vegas•Las Vegas, NV

About The Position

The Cook assists the Executive Chef and Executive Sous Chef with daily food preparation, plating, executing tickets according to specifications, and maintaining the overall quality of products produced for the restaurant. The role involves working efficiently in a fast-paced, high-volume kitchen while following food safety, sanitation, health, and safety procedures. The position has no supervisory responsibilities.

Requirements

Must be at least 21 years of age.
Complete knowledge of health and safety regulations.
In-depth skills and knowledge of kitchen operations, especially large-volume production.
Extensive kitchen technical knowledge and current culinary trends.
Ability to read and follow recipes and procedures.
Excellent organizational skills and ability to function under time constraints and deadlines with attention to detail.
Willingness and ability to work a flexible schedule, including nights, holidays, and weekends.
Ability to work in a fast-paced, busy, somewhat stressful environment with high call volume.
Ability to qualify for licenses and permits required by federal, state, and local regulations.
Ability to read and interpret English documents, including safety rules, operating and maintenance instructions, and procedure manuals; ability to read and communicate verbally in English.
Ability to apply commonsense understanding to carry out written, oral, or diagrammatic instructions and deal with problems involving several concrete variables in standardized situations.

Nice To Haves

Two or more years of prior relevant experience in a luxury, high-volume property.

Responsibilities

Prepare and execute plates and food items according to company specifications.
Communicate equipment issues to the chef.
Date and rotate food items according to FIFO.
Maintain a respectful and professional temperament during high-stress service.
Operate and be familiar with all kitchen equipment.
Maintain a high standard of food quality in preparation and execution.
Handle, process, and store food in accordance with SNHD regulations.
Follow company policies and statutory requirements regarding health and safety, sanitation, fire procedures, and HACCP.
Use equipment safely and properly.
Work efficiently and follow directions from chefs and managers.
Maintain cleanliness and sanitation in and around culinary work areas.
Minimize waste and spoilage.