Prep Cook

Innovative Dining Group•Las Vegas, NV

8d•Onsite

About The Position

BOA Steakhouse is now hiring PREP COOKS to join our team! BE A PART OF OUR OPENING TEAM at BOA Steakhouse located at The Grand Canal Shoppes at The Venetian Resort. BOA Steakhouse offers an unforgettable experience in the world of American steakhouse cuisine, based in Southern California and part of Innovative Dining Group's collection of trendy and exciting restaurants including Sushi Roku and Katana Robata & Sushi Bar. This innovative Steakhouse concept brings together a blend of inventive traditional dishes, a vibrant atmosphere, and an array of custom cocktails. With a commitment to providing unmatched hospitality, BOA Steakhouse has quickly become a go-to destination for tastemakers from around the world. Get ready to embark on a culinary journey like no other at BOA Steakhouse Las Vegas. What You’ll Do: A Prep Cook is responsible for the preparation of recipes according to guidelines and timelines. This includes cooking and preparing a variety of food products including meats, seafood, poultry, vegetables, sauces, stocks, breads and other food products using a variety of equipment and utensils according to the Daily Prep List.

Requirements

2 years previous and relevant experience in a high-end, high-volume restaurant
Ability to multi-task and work efficiently under pressure
Possess a strong familiarity with food service regulations and proper food handling procedures
Strong communication skills, both with guests and teammates
A positive, upbeat attitude with a strong work ethic
Flexible availability to work days, nights, weekends – we’re looking for team players who can adapt to the flow of the restaurant
A valid Food Handler Card (must have upon hire)
Ability to work standing for long periods, lift up to 50 lbs, and manage a physically demanding role
Must be 18 years or older

Responsibilities

Fluent in our cooking methods, quality standards, kitchen rules and restaurant policies and procedures
Always comply with our standard portion sizes, recipe specifications, cooking methods, quality standards, kitchen rules and restaurant policies and procedures
Prepare a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.
Portion food products prior to cooking according to standard portion sizes and recipe specifications
Monitor and aide control of food waste
Perform station opening/closing and side work duties for each shift
Promptly report equipment issues and food quality problems to the Restaurant Manager on duty
Maintain a clean and sanitary workstation area including tables, shelves, walls grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment
Demonstrate excellent customer service skills and the ability to remain calm and composed under pressure
Embody and deliver on exceptional service and hospitality