Location:
Las Vegas, NV
Employment Type:
Full-Time
Salary:
Competitive
Job Description
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Learns and becomes validated in one or all of the following stations:
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Vegetable Prep Cook; prepares quality fresh salads and vegetables for entrees and sandwich items
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Baker Prep Cook: prepares all baked items and desserts
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Cold Sauce Cook: produces meat marinades and salad dressings
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Hot Sauce Cook: produces home-made soups and sauces
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Meat/Cheese/Seafood Prep Cook: handles and portions items accurately and safely
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Sets up station and locates necessary utensils and equipment for food preparation.
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Keeps updated on recipe changes and produces assigned items exactly according to recipes.
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Prepares items exactly according to recipe every time; using measuring devices and scales to control food costs.
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Discusses production priorities with manager and line cooks.
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Cleans and sanitizes station throughout the shift.
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Labels, day dots, rotates and stores all items produced. Obtains Chef’s signature on all products made.
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Ensures equipment is operated and maintained consistently and properly.
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Keeps immediate supervisor promptly and fully informed of all problems or unusual matters of significance and takes prompt corrective action where necessary or suggests alternative courses of action which may be taken.
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Performs all duties and responsibilities in a timely and effective manner in accordance with established company policies to achieve the overall objectives of the position.
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Maintains a favorable working relationship with all other company employees to foster and promote a cooperative and harmonious working climate, which will be conducive to maximum employee morale, productivity, efficiency and effectiveness.
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Provides a favorable image of the Company at all times to promote its aims and objectives, and to foster and enhance public recognition and acceptance of all of its areas of endeavor.
Requirements
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High School diploma or equivalent GED
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Lifts and carries sacks and cases of up to 70 lbs., up to 20 times per shift: places these items on high shelves and in walk-in freezers.
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Frequent bending and stooping.
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Works indoors 75%; outdoors 25%.
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Works frequently in a hot and damp environment.
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Hazards include, but are not limited to, cuts from broken glass and metal cans; burns, slipping and tripping.
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Stands and uses hands all of 6-8 hour shift.
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Must be able to hear kitchen or manager requests in the midst of loud background noise.