(On-Call) Cook

Viticus Group • Las Vegas, NV

4d • Onsite

About The Position

Reporting directly to the Corporate Chef, the Cook will assist in the preparation of meals, ensuring kitchen safety, and supporting food preparation processes. The Cook will also work to maintain high food quality standards and ensure that all prepared meals meet the established quality criteria. This role requires attention to detail, collaboration with the kitchen team, and the ability to work in a fast-paced environment to deliver high-quality food service.

Requirements

• High school diploma or GED preferred.
• Must possess a current NV Food Handlers Card.
• 2+ years of experience as a cook.
• Knowledge of food preparation and existing health and safety standards.
• Solid understanding of cooking methods, ingredients, kitchen equipment, and related processes.
• Judgment, decision-making, and problem-solving skills.
• Advanced ability to read and interpret written information; write clearly and informatively; edit work for spelling and grammar.
• Advanced ability to speak clearly and persuasively in positive or negative situations; listens and gets clarification; responds well to questions; demonstrates group presentation skills; and participates in meetings.
• Fully embrace, embody, and uphold the organizational Mission and Vision.
• Ensure strong collaborative relationships within the organization and provide necessary support to ensure solid relationships externally, fostering and consistently elevating the quality of service to our employees.
• Represent the organization and its interests in a positive manner, treating employees, former employees, board members, governmental and private entities, donors, suppliers, vendors, associations, and the public at large with respect and dignity.
• Interact and involve yourself in the organizational business and learn various organizational practices and culture.
• Availability to work 12 months per year.
• Ability to work independently while managing multiple priorities.
• Capability to establish appropriate boundaries while developing and nurturing supportive relationships with staff and board members.
• Ability to educate a variety of interested parties about the program by developing ongoing relationships and making both formal and informal presentations.
• Demonstrates passion, compassion, and professionalism at all times.
• Ability to sit, use hands and fingers, talk or hear, and smell continually.
• Ability to stand, walk, and reach frequently.
• Ability to climb or balance, stoop, kneel, or crouch occasionally.
• Ability to frequently lift and carry up to 10 lbs.
• Ability to occasionally lift and carry up to 50 lbs.
• Close vision required to see computer monitors, read documents, and operate copy and fax machines.
• Distance vision is required to drive an automobile if driving is a requirement of the job.

Responsibilities

• Measure and assemble ingredients for menu items following established recipes and portion sizes.
• Assist in preparing meals and meal prep activities under the direction of the Lead Cook or Food & Beverage Manager.
• Support plating and presentation of food items according to standards.
• Assist in maintaining food inventories by communicating low stock items to supervisors.
• Assist in rotating food stock and stock items using the First-In, First-Out (FIFO) method.
• Assist in receiving, unpacking, and storing incoming food and supply orders.
• Support in maintaining organization and cleanliness of food storage areas.
• Follow proper food storage procedures to maintain appropriate food temperatures and prevent contamination.
• Maintain cleanliness and sanitation of work areas, equipment, utensils, and dishes according to health and safety standards.
• Assist with end-of-day cleaning tasks, including equipment shutdown and kitchen breakdown processes.
• Assist in setting up workstations with all needed ingredients and cooking equipment.
• Support special catering events or banquets as assigned, assisting with food setup and breakdown.
• Comply with all health and food safety regulations, organizational standards, and operational procedures.
• Report any equipment malfunctions, food quality concerns, or safety hazards promptly to the Lead Cook or Supervisor.

Benefits

• Medical, Dental, Vision, Short & Long-Term Disability, and Life Insurance are 100% employer-paid (Full-Time Employees).
• 401(k) with 3% Company Match (Full-Time Employees).
• Ongoing Professional Development (Full-Time Employees).
• Wellness Programs (Full-Time Employees).
• Employee Recognition & Appreciation Events.
• Unique Industry Impact.
• Work-Life Balance.
• Fun Workplace Culture.

What This Job Offers

• Job Type: Part-time
• Career Level: Entry Level
• Education Level: High school or GED