Banquet Cook - On Call

Dreamscape Flamingo Road Management LLC; United States; On-site; USD 30,000 - 45,000; Full time

Job summary

Dreamscape Flamingo Road Management LLC is seeking a Banquet Cook responsible for food preparation for events while ensuring quality standards are met. This role requires proficiency in both hot and cold dishes and maintaining a clean work environment.

Candidates should possess previous cooking experience, strong communication skills in English, and demonstrate a team-player attitude. The position is crucial for coordinating food services according to Banquet Event Orders, ensuring guest satisfaction amid various operational conditions.

Qualifications

• At least 21 years of age.
• Proficient in preparing both hot and cold menu items.
• Demonstrates effective communication skills in English.

Responsibilities

• Prepare food for banquets while maintaining quality standards.
• Coordinate functions according to Banquet Event Orders (BEO).
• Conduct inventory checks to maintain appropriate par levels.

Skills

Food preparation

Cooking techniques

Team player

Sanitation procedures

Communication skills

Job description

What You’ll Do

The Banquet Cook’s responsibilities include the preparation of food for banquets, diligently upholding quality standards, and ensuring that all products are served in accordance with established procedures to meet guests’ satisfaction.

Role Expectations

• Adheres to established food preparation and cooking techniques, portion sizes, sauce mixing, and food garnishing methods to ensure dishes are prepared according to the banquet chef team’s specifications.
• Coordinates and organizes functions in accordance with Banquet Event Orders (BEO).
• Ensures the prompt completion of all BEO tasks within the designated time frame.
• Expedites all preparation work promptly.
• Assesses the quality of cooked food before serving, considering taste, appearance, and aroma.
• Regularly conducts inventory checks to maintain appropriate par levels and complete the prep list as required.
• Ensures the rotation of all products follows a first‑in, first‑out philosophy.
• Has prior line cooking experience with sauté, grill, fry, oven, and steam.
• Possesses a team‑player attitude and is flexible.
• Understands and has basic knowledge of sanitation procedures.

Supervisory Responsibilities

This position does not have supervisory responsibilities.

Requirements

• At least 21 years of age.
• Proficient in preparing both hot and cold menu items.
• Capable of working on any station, including fry, sauté, broil, saucier, and preparing both hot and cold dishes, as well as storing products appropriately.
• Ensures work areas and equipment are consistently organized, clean, and sanitized.
• Adheres to safety and health department standards.
• Demonstrates the ability to address guest complaints and resolve issues as they arise.
• Operates independently without direct supervision from the banquet chef team.
• Attends all scheduled staff meetings.
• Participates in training sessions and retains the knowledge covered therein.
• Recognizes that safety is a fundamental aspect of this job.
• Requires effective communication in English, both verbal and written, in a professional manner.
• Must present a neat and professional appearance.
• Works as part of a team with other staff members.
• Has the ability to read and follow directions from recipes.
• Performs other related duties as assigned.

Preferred

• 2–3 years of prior cooking experience.

Certifications, Licenses, Registrations

Must be able to qualify for licenses and permits required by federal, state, and local regulations.

Physical Requirements

• Must be able to work under time constraints and within established deadlines.
• Must be able to lift 50 pounds and pull/push up to 150 pounds.
• Can work in temperatures ranging between 40 and 110 degrees Fahrenheit.
• Must have the ability to push, pull, reach, bend, twist, kneel, and balance when performing job duties in varying work areas such as confined spaces.

Working Conditions

Work is performed indoors in a climate‑controlled environment and exposed to various environmental factors such as noise, dust, and smoke.

Equal Opportunity Employment

Rio Las Vegas is an equal opportunity employer that is committed to diversity and inclusion in the workplace. We prohibit discrimination and harassment of any kind based on race, color, sex, religion, sexual orientation, national origin, disability, genetic information, pregnancy, or any other protected characteristic as outlined by federal, state, or local laws. This policy applies to all employment practices within our organization, including hiring, recruiting, promotion, termination, layoff, recall, leave of absence, compensation, benefits, training, and apprenticeship. Rio Las Vegas makes hiring decisions based solely on qualifications, merit, and business needs at the time.