Standard Cook (Part-Time)
About The Position
Cooks are responsible for the preparation of food to be served in a timely manner while following precise recipes and directions from Executive / Sous Chefs / Kitchen Supervisors. Ensure that required MSG standards are adhered to in the production and preparation of food – in quality, quantity, presentation, and safety. Weigh, measure, mix and prep ingredients according to recipes. Steam, grill, boil, bake or fry meats, fish, vegetables, and other ingredients. Check food and ingredients for freshness. Keep kitchen, equipment, and work areas clean and organized before, during, and at the conclusion of an event. Assist executive chef and sous chef with menu creation. Complete opening and closing inventory check lists, ensure proper food rotation (FIFO) and minimize/track waste. Carry out other duties as specified by the Executive Chef and culinary managers. Ensure Southern Nevada Department of Health guidelines are being met consistently. Complete opening and closing inventory check lists, ensure proper food rotation and minimize/track waste.
Requirements
- A minimum 2 years of cooking experience with thorough experience in preparing hot and cold food.
- A food handler's card required.
- Knowledge of Southern Nevada Health Food regulations and proper food handling certifications.
- Excellent time-management skills including the ability to work in a fast-paced environment.
- Ability to use slicers, mixers, grinders, food processors, etc.
- Must be able to stand/walk for the duration of the shift.
- Heavy lifting due to stocking of work areas
- Ability to work a flexible schedule including days, nights, have split days off, work weekends and holidays in a 24 X 7 environment.
Nice To Haves
- Culinary school 2–4-year degree or foreign equivalency preferred.
- Moderate knife skills recommended.
Responsibilities
- Preparation of food to be served in a timely manner
- Following precise recipes and directions from Executive / Sous Chefs / Kitchen Supervisors
- Ensure that required MSG standards are adhered to in the production and preparation of food – in quality, quantity, presentation, and safety
- Weigh, measure, mix and prep ingredients according to recipes
- Steam, grill, boil, bake or fry meats, fish, vegetables, and other ingredients
- Check food and ingredients for freshness
- Keep kitchen, equipment, and work areas clean and organized before, during, and at the conclusion of an event
- Assist executive chef and sous chef with menu creation
- Complete opening and closing inventory check lists, ensure proper food rotation (FIFO) and minimize/track waste
- Carry out other duties as specified by the Executive Chef and culinary managers
- Ensure Southern Nevada Department of Health guidelines are being met consistently
- Complete opening and closing inventory check lists, ensure proper food rotation and minimize/track waste
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What This Job Offers
Job Type
Part-time
Career Level
Entry Level
Education Level
No Education Listed
