Lead Cook (Union)| Part-Time | Allegiant Stadium

Oak View Group•Las Vegas, NV

22d•Onsite

About The Position

The Lead Cook (Union) is responsible for preparing foods to be served to guests throughout the venue while also providing direction and guidance to other culinary and kitchen team members. The employee must maintain excellent attendance and be available to work an event-driven schedule, including nights and weekends per business needs. This role will pay an hourly rate of $20.74- $25.92. Benefits are per the union agreement. This position will remain open until October 23, 2026

Requirements

Previous culinary experience working in a high-volume food & beverage kitchen operation.
Able to operate standard kitchen equipment, including the broiler, steamer, convection oven, mixer, meat slicer, and chef knife.
Ability to communicate with employees, co-workers, volunteers, management staff, and guests in a clear, business-like, and respectful manner that focuses on generating a positive, enthusiastic, and cooperative work environment.
Ability to work well in a team-oriented, fast-paced, event-driven environment.
Ability to obtain and possess a valid SNHD food handling card.
Ability to work a variable work schedule (including evenings, holidays, overnights, and weekends, as required), depending upon event and business requirements.
Ability to lift 25 pounds.

Nice To Haves

Previous supervisory experience

Responsibilities

Responsible for providing high-quality, fresh food products in a timely manner for delivery to guests.
Prepares hot and cold foods following company recipes and portioning requirements.
Participates as a team player with specific responsibilities related to preparation, excellent service, and delivery of product.
Responsible for reporting any maintenance required for kitchen equipment.
Maintains sanitation, health, and safety standards in work areas.
Responsible for observing and testing foods to ensure proper cooking.
Responsible for portioning, arranging, and garnishing food plates for delivery to guests.
Responsible for consulting with the Executive Chef and Sous Chef to plan menus and estimate expected food consumption.
Show demonstrated ability to meet the company standard for excellent attendance.