Porter - OMNIA Dayclub Las Vegas

Tao Group Hospitality•Las Vegas, NV

2d•Onsite

About The Position

The Porter is responsible for the station’s workflow and ensuring meals get out on time by overseeing the cooking process from start to finish and determining how much time each step requires. The role ensures quality and consistency of all food menu items, as well as demonstrates knowledge of all areas of the kitchen. The Porter will anticipate and accommodate the needs of the guests, handle all allergy and/or dietary restrictions and modifications, and prepare all the restaurant's foods, hot and cold. They are responsible for working in all aspects of food preparation and accurately follow all orders received from the POS system and/or directions from the expeditor. The role maintains cleanliness and sanitation of the assigned station, follows supervisor’s instructions, and communicates with and supports co-workers while being a team player. The Porter possesses in-depth knowledge of assigned recipes with the ability to execute them to company standards, and general knowledge of the venue. They comply with Department of Health and company sanitation standards, and communicate product needs to the chefs and the support staff. The role is required to check cover counts, BEOs, and/or Fire Sheets. The Porter properly sets up the station and performs opening/closing procedures as directed by management, including stocking the station with prescribed supplies, setting “mise en place” following FIFO and company standards, wiping down and sanitizing the station, and performing opening and closing side-work as prescribed. They report all breakage and damage to equipment or furniture immediately to management. The Porter attends and participates in daily pre-service meetings (where applicable) and any training sessions or departmental meetings. They learn by listening, observing other team members, and sharing knowledge while leading by example. The role portrays a positive and professional attitude, demonstrates knowledge of Tao Group Hospitality, its partners, and supporting hotel environments, and works as part of a team, providing help and support to all fellow team members. The Porter will assist and/or complete additional tasks as assigned.

Requirements

2-year culinary line cook experience required.
Ability to write, read, and verbally communicate
Must have good positive energy throughout the day
Must be able to print legibly for Team Members, management, and guests to read
Must be able to stand for extended periods of time
Must be able to move quickly
Must be able to push and lift up to 75 lbs. with or without assistance
Work in an environment that is subject to varying levels of noise, crowds, and smoke, the severity of which depends upon the guest volume
Exposure to cleaning materials
Maintain a professional, neat, and well-groomed appearance adhering to Company standards
Must be effective as part of a team; ability to interact with internal and external customers, managers, and co-workers in a professional, courteous manner
Ability to maintain confidentiality
Ability to handle a fast-paced, busy, and somewhat stressful environment

Nice To Haves

Experience as a line cook in a high-volume culinary operation preferred.

Responsibilities

Anticipate and accommodate the needs of the guests.
Handles all allergy and/or dietary restrictions and modifications.
Prepare all the restaurant's foods, hot and cold. Responsible for working in all aspects of food preparation.
Accurately follows all orders received from the POS system and/or directions from the expeditor.
Maintains cleanliness and sanitation of assigned station.
Follow supervisor’s instructions, and communicate with and support co-workers, while being a team player.
Possesses in-depth knowledge of assigned recipes with the ability to execute them to company standards.
Possesses general knowledge of the venue.
Complies with Department of Health and company sanitation standards.
Communicates product needs to the chefs and the support staff.
Required to check cover counts, BEOs, and/or Fire Sheets.
Properly sets up the station and performs opening/closing procedures as directed by management, including: Stock station with prescribed supplies, Sets “mise en place” following FIFO and company standards, Wipes down and sanitizes the station, Performs opening side-work as prescribed, Performs closing side-work as prescribed.
Report all breakage, and damage to equipment or furniture immediately to management.
Attends and participates in daily pre-service meetings (where applicable).
Attends and participates in any training sessions or departmental meetings.
Learn by listening, observing other team members, and sharing knowledge while leading by example.
Portrays a positive and professional attitude.
Demonstrates knowledge of Tao Group Hospitality, its partners, and supporting hotel environments.
Works as part of a team and provides help and support to all fellow team members.
Assist and/ or complete additional tasks as assigned.