Buffet Cook - Full Time

JW Marriott Las Vegas The Resort at Summerlin; Las Vegas (NV); On-site; USD 10,000 - 60,000; Full time

Job summary

A leading hotel in Las Vegas is seeking a full-time Buffet Cook to prepare and cook hot and cold foods, contributing to a dynamic culinary team. The ideal candidate will have at least one year of culinary experience and possess strong knife skills. This position involves ensuring high-quality food service and excellent guest interaction in a fast-paced environment, promoting a positive dining experience for guests.

Qualifications

• Minimum 1-year experience in culinary food service.
• Good knife skills and understanding of culinary terms.
• Ability to communicate effectively in English.

Responsibilities

• Prep and execute all menu items according to standards.
• Maintain proper fire and ticket times.
• Work in a clean, safe, and organized manner.

Skills

Culinary experience

Knife skills

Guest service

Education

SNHD Health Card

Job description

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JW Marriott Las Vegas The Resort at Summerlin provided pay range

This range is provided by JW Marriott Las Vegas The Resort at Summerlin. Your actual pay will be based on your skills and experience — talk with your recruiter to learn more.

Base pay range

$19.00/hr - $19.00/hr

Role: Prep and cook hot and cold foods in any of the culinary operations. Must have previous culinary experience, good knife skills and understanding of culinary terms and techniques. Perform job responsibilities satisfactorily and according to department standards. Adheres to all Company, Safety and Department policies and procedures. Fosters team work and provides excellent guest service, anticipates guest needs to exceed guest expectations. Builds brand loyalty by living the JW Marriott Core Values.

SKILLS/QUALIFICATIONS : Must have a minimum 1-year experience in culinary food service.

Required Certificate/License

• SNHD Health Card
  
  

MAJOR JOB DUTIES: Duties include, but are not limited, to the following:

• Prep and execute all menu items according to standards / station / restaurant or kitchen as directed by the Master cooks, Chef de Parties, Sous Chefs and Chefs
• Work in a clean, safe and organized manner
• Maintain proper fire and ticket times
• Assist with replacing daily requisitions and rotating and storing them
• Restocks dishes and silverware as required
• Each associate is expected to carry out, within their capabilities, all reasonable requests by management.
  
  

The above statements represent a general outline of principal job functions and should not be construed as a complete description of all aspects and requirements required for this job.

Physical, Environmental & Other Requirements

• Work is performed in a variety of kitchens throughout the property. Must be tolerant to varying conditions of noise level, temperature, illumination and air quality.
• Interacts with management, applicants, fellow Associates and/or guests.
• Ability to verbally communicate effectively with guests and coworkers
• Ability to communicate effectively through written documents in English.
• Requires prolonged standing and mobility.
• Requires bending and reaching.
• Requires transporting, pushing, pulling, and maneuvering items weighing up to 150lbs.
• Requires lifting items weighing up to 50 lbs.
• Requires eye/hand coordination.
• Requires basic math.
• Requires the ability to distinguish letters, numbers and symbols.
• Ability to and comply with Policies and Procedures, Job Description, daily memorandums, chemical labels (MSDS) and other instructions.
  
  

Exposure to cleaning chemicals

Seniority level

• Seniority level

  Entry level

Employment type

• Employment type

  Full-time

Job function

• Job function

  Management and Manufacturing

• Industries

  Hospitality

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