SUNDANCE MASTER COOK

SILVERTON CASINO LLC•Las Vegas, NV

2d•Onsite

About The Position

Cook I is responsible for providing superior guest service. Service should be consistent with Standard Operating Procedures. All duties and assignments are to be performed according to departmental and the company standards. Anticipate Guest’s needs and problem solving with great judgment skills. Taking care of all Guest’s requests, inclusive of all non-routine tasks, as directed, with Teamwork for all co-workers.

Requirements

Must be a minimum of 21 years of age.
Ability to communicate in English with guests and co-workers.
Employee must meet viral communication standards in promoting and marketing our venue.
The ability to work within a team environment.
I Identification that establishes identity.
Identification that establishes the right to work in the United States.
Valid Southern Nevada Health card.

Responsibilities

Maintenance of all areas in accordance with Clark County Health Department and FSS auditing.
Completion of all daily menus and food products on all parts of the line/kitchen.
Report any poor product or below quality items to sous chef or above immediately upon noticing.
Act in accordance with all Silverton SOP’s.
Proper food handling in accordance with CCHD and FSS.
Having all menu items on hand, or F&B approved substitutions and communication of these to entire FOH team.
Accuracy in all recipes used in outlet, whether produced there or not, and if applicable-proper plating in accordance with set standards.
Daily taking and maintaining of your station and areas inventory.
Guaranteeing quality product is always on your station.
Report any engineering needs or equipment failures/malfunctions to the culinary team or outlet manager as soon as they are noticed.
Develop guest loyalty through personalized customer attention (internal and external when possible).
Performing other duties requested as assigned.
Maintain a high quality of guest service according to Silverton Be Amazing Service Standards.
Thorough knowledge of applicable Company and departmental policies and procedures as well as the willingness to learn and follow any policy or procedure that may be introduced in the future.
Adhere to all appearance and uniform standards.
Maintain an open line of communication with Managers.
Maintain a positive and professional demeanor during all interactions with guests, fellow Team Members, and Vendors.
Ability to accept performance feedback in a professional manner.
Regular attendance on all scheduled shifts is considered an essential function of the job.
Arriving on time for all scheduled shifts is considered an essential function of the job.
Other duties as assigned.