Cook

Roof Operations LLC; Las Vegas (NV); On-site; USD 25,000 - 30,000; Full time

Job summary

Soleia Las Vegas is seeking an Event Cook to join our culinary team. The role requires basic culinary skills and good communication to support the Executive Chef, Restaurant Chef, and cooks in daily kitchen operations.

The position emphasizes multitasking in a fast-paced environment, adherence to sanitation and safety standards, and collaboration with teammates to deliver exceptional guest experiences.

Qualifications

• Eligibility to work in the United States.
• 2-year degree in Culinary Arts or 1-3 years' related culinary/FOOD & BEVERAGE experience.
• Experience in hospitality in high-volume settings preferred.

Responsibilities

• Assist in coordinating catering/banquet functions with the Executive Chef and Restaurant Chef.
• Perform daily walk-through of inventory to determine day-to-day culinary operations.
• Daily line checks to ensure correct temperatures, quality and consistency of items.
• Ensure high standards of service, sanitation, training, and safety practices.
• Communicate safety procedures and health codes to team members.

Skills

English fluency

Education

2-year degree in Culinary Arts

Job description

Reports to

Executive Chef/Restaurant Chef/General Manager

Salary Type

Hourly

POSITION SUMMARY

The Cook is a culinary position that requires basic culinary skills or related cooking experience and good communication skills. Culinary Skill will determine their specific tier level of Cook classification.

ESSENTIAL FUNCTIONS OF THE EVENT COOK INCLUDE, BUT ARE NOT LIMITED TO

• Must be able to multitask and work in a fast-paced environment
• Ability to perform all responsibilities of each position in the kitchen
• Partners with the Executive Chef, Restaurant Chef and Cook 1 in all facets of the operation to include, inventories, purchasing and training,
• Assist in coordinating catering/banquet functions with the Executive Chef and Restaurant Chef
• Performs daily walk through of inventory to determine day-to-day culinary operations
• Performs a daily line check to ensure consistency, accurate temperatures, and quality of items
• Ensures and enforces a high standard of service efficiency, sanitation, training, and safety practices.
• Recognizes superior quality products, presentations, flavors and demonstrates new cooking techniques and equipment to team members
• Communicates the importance of safety procedures, ensuring team member understanding of safety codes, monitoring processes and procedures related to safety and health department standards
• Commits self to Soleia values, and acknowledges dedication to providing excellent guest service.
• Promotes “Team”, together everyone achieves more, standard which essential to exceeding our guest’s expectations and assist all team members whenever possible
• Assists and/or completes additional tasks as assigned

SAFETY REQUIREMENTS

• Maintain Soleia’s Safety and Sanitation Standards
• Ability to work safely and prevent personal injury
• Commitment to the safety of fellow co-workers and our guests, and the ability to demonstrate that commitment through daily actions
• Inform Supervisor of any irregularities, guest complaints or other disputes, which cannot be readily resolved

SKILLS / ABILITIES

• Demonstrate a positive attitude at all times
• Keep an open and objective view
• Listen empathetically and be respectful at all times
• Maintain composure and stay focused
• Maintain personal integrity
• Ability to perform basic math skills
• Work as a team, stay organized, multi-task, and prioritize
• Communicate with employees and guests
• Maintain confidentiality
• Must be fluent in both written and spoken English Language
• Must be able to print legibly
• Consistently maintain a well-groomed appearance, posture, and hygiene
• Maintains all assigned uniforms in accordance with established Appearance Standards
• Handle a fast-paced and somewhat stressful environment with the ability to work under pressure.

EDUCATION / REQUIREMENTS

• Proof of eligibility to work in the United States
• 21+ years of age
• 2-year degree from an accredited university in Culinary Arts, Hotel and/or restaurant Management and/or 1-3 years’ experience in the culinary, food and beverage, or related professional area.
• Experience in hospitality working in a high-volume restaurant / bar / corporate events preferred.
• Possession of/or ability to possess a valid Food Servers Card

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions.

• Must be able to move quickly through work and set the pace in the office and/or venue
• Must be able to work in small areas for extended periods of time throughout shift
• Must be able to sit and/or stand for extended periods of time throughout shift
• Must be able to stoop, bend, jump, twist, crouch, grip, carry heavy loads and maneuver quickly on level surfaces, as well as, up and down stairs
• Be observant and quick to respond to various situations
• Must be able to read the computer monitors
• Must be dexterous and able to participate in all service aspects
• Must be able to lift up to 25 lbs and push/pull up to 100 lbs.
• Must be able to use elevators effectively and efficiently as part of daily work routine

WORK ENVIRONMENT & SCHEDULE

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions

• Corporate event, bar, pool, lounge and/or restaurant environment
• Work indoors and/or outdoors, exposed to hot and/or cold surfaces, steam, and wet floors
• Work in an environment that is subject to varying levels of noise, crowds and smoke, the severity of which depends upon guest volume
• Friendly, personal, and a willingness to interact with guests
• Fast paced, high volume, high energy and loud working environment
• Must be flexible on shifts and days off
• Work varied shifts to include weekends and holidays
• Work hours will vary

IN ADDITION TO THE ABOVE JOB REQUIREMENTS, THE EVENT COOK WILL BE EVALUATED ON THE FOLLOWING LEADERSHIP QUALITIES

• Quality of Work
• Open and Closing Duties
• Job Skills Knowledge
• Adherence to Policy

WORKING KNOWLEDGE REQUIREMENTS

• Corporate Event, Bar, Lounge and Restaurant Operations
• Sanitation and Safety
• High Volume Operations
• Guest Relations
• Proper lifting techniques

EQUAL EMPLOYMENT OPPORTUNITY

Soleia Las Vegas is an Equal Opportunity Employer (EOE). Qualified applicants are considered for employment without regard to race, color, religion, sex, gender identity, pregnancy, national origin, ancestry, citizenship, age, marital status, disability, sexual orientation, genetic information, veteran status or any other characteristic protected by state or federal law.