cook Las Vegas, NV
Job description
YOUR MISSION (The Job Description):
The Cook will play an important role for preparing and presenting all food items as called for by the menu, and for assisting the Room Chef in the efficient operations of the kitchen. The Cook will be responsible for Assist all stations and respective lines as necessary.
THE NITTY-GRITTY (The Essential Job Duties):
This role will work closely with Supervising/ Manager Chef on Duty to:
- Ensure that items are fully stocked, and equipment is in good working condition
- Ensure the proper storing of any leftover foods
- Ensure the proper closing down of workstations
- Communicate effectively with "Front of the House" staff
WHAT IT TAKES (The Qualities We Look For)
- Candidates must be able to lift 50 pounds
- You must have at least 1-2 years of savory line experience.
- Great team player with the ability to create excellent working relationships across the group.
- Ability to adapt to change in menus and concepts
- Strong communication skills to all team members.
- Knife skills are a must
- Creativity and innovation are essential I
- Product knowledge, yeah you have to actually know what you are talking about. If you don't know it, you research it
- Find solutions before problems arise.
- You must know weights and measurements
- Anticipate needs and over deliver wherever possible
- Candidates must think on their feet and use their initiative to solve problems and deliver solutions
- Comply with all safety and health department procedures. The kitchens need to be clean, organized and sanitary. Proper temperature procedures are always in place.
- Organization, your mise en place, is en place.
- Able to change direction and work on multiple project aspects at once as needed.
- Behavior consistent with Virgin Hotels Core Values: Fun, innovative, original and personable, and striving to deliver high quality and brilliant customer service
MUST HAVE'S
- Current, legal and unrestricted ability to work in the United States
- High school diploma or equivalent
- Valid Food Handling Safety Certification
- Preferred: 2-3 years' experience in a full-service restaurant or lounge in hotel management
- Operate in a working environment that is subjected to varying levels of heat and noise, the severity of which depends upon customer volume. At times subjected to hazards such as wet floors and dangers associated with the use of heavy-duty cutlery and cooking equipment
- Inspect and maintain all areas for which responsible
- Review and comprehend all necessary documentation
- Use all equipment associated with the position, including but not limited to choppers, slicers, mixers, and grinders
- Effectively and efficiently move around work area
- Lift up to 50 pounds throughout an 8-hour shift
- Prepare all varieties of meat including veal, pork, beef, lamb, poultry, game, and seafood
WOULD BE NICE TO HAVE'S
- Knowledge of and ability to prepare stocks, soups and mother sauces
- Minimum of five years in progress cooking with a minimum of three years in a dinner house/hospitality industry
- Culinary arts degree or one-year recognized apprentice in cooking experience
THE WORKING CONDITIONS
Exposed to varying temperatures, standing for extended periods of time, extended periods of using hands and arms, bending, reaching, stretching, moving heavy pots and pans. Ability to multi-task, handle shifting priorities, high stress levels, all while keeping cool in the kitchen environment.
VALUABLE TRAITS
- 50% logical / 50% creative / 100% AWESOME
- Enjoy working with a team and alone as the situation dictates.
- Adaptive, Flexible!
- Embody "great attitude."
- Unwavering integrity and endless work ethic.
- Appreciate constructive feedback, as well as graciously providing the same.
- Tenacious and self-motivated
*Virgin Hotels celebrates diversity and is proud to be an Equal Opportunity Employer*
