Line Cook - PT

Horseshoe Bay Resort • Las Vegas, NV

1d • Onsite

About The Position

This position is responsible for preparing food of consistent quality following recipe cards and production and portion standards. The Line Cook will start food items that are prepared ahead of time, ensuring not to overprepare estimated needs. They will also be responsible for dating all food containers and rotating them according to standards, ensuring perishables are kept at proper temperatures. This role involves checking pars for shift use, determining necessary preparation, freezer pulls, and line setup, and noting any out-of-stock items or possible shortages. The Line Cook will assist in keeping the buffet stocked and return unused food items to designated storage areas, ensuring proper covering and dating of perishables. Additionally, this role assists in setting up plans and actions to correct food cost problems and control food waste, loss, and usage. The Line Cook will operate, maintain, and properly clean various kitchen equipment. Compliance with attendance rules and availability to work on a regular basis is required, along with performing any other job-related duties as assigned.

Requirements

• Self-starting personality with an even disposition.
• Maintain a professional appearance and manner at all times.
• Can communicate well with guests.
• Willing to “pitch-in” and help co-workers with their job duties and be a team player.
• Finger/hand dexterity in order to operate food machinery.
• Ability to grasp, lift and/or carry, or otherwise, move goods weighing a maximum of 100 lbs. on a continuous schedule.
• Adhere to hotel security policies and procedures, particularly regarding key controls, lifting heavy objects, using chemicals, and effectively reporting safety hazards and safety concerns.
• Meet and strive to exceed hotel standards for work procedures, dress, grooming, punctuality and attendance.
• Adaptable to change in your work area and in hotel procedures with a willingness to learn new skills and/or improve existing ones.
• Ability to solve routine problems that occur on the job and ask for help whenever you are not sure how to do something.

Responsibilities

• Prepare food of consistent quality following recipe cards and production and portion standards, per check from servers.
• Start food items that are prepared ahead of time, making sure not to over prepare estimated needs.
• Date all food containers and rotate as per Crescent standards, making sure that all perishables are kept at proper temperatures.
• Check pars for shift use, determine necessary preparation, freezer pull and line set up. Note any out-of stock items or possible shortages. Assist in keeping buffet stocked.
• Return all food items not used on next shift to designated storage areas, being sure to cover/date all perishables.
• Assist in setting up plans and actions to correct any food cost problems, control food waste, loss and usage per Crescent standards.
• Operate, maintain and properly clean deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven steam table, tilt kettle, waffle iron and flat top grill.
• Comply with attendance rules and be available to work on a regular basis.
• Perform any other job related duties as assigned.

What This Job Offers

• Job Type: Part-time
• Career Level: Entry Level
• Education Level: No Education Listed