Cook

Chicago Brewing Co; Las Vegas (NV); On-site; USD 28,000 - 40,000; Full time

Job summary

Chicago Brewing Co in Las Vegas is seeking a cook to prepare menu items by following established recipes. You will contribute to a clean, sanitary kitchen and coordinate with the expeditor and management to ensure orders are prepared accurately and served hot or cold as required.

The role requires 1–2 years of cook experience or equivalent culinary training, basic arithmetic, and strong English communication. Adherence to health codes and food safety standards is essential.

Qualifications

• Basic reading, writing and arithmetic skills required.
• Ability to follow recipes and communicate clearly in English.
• Previous cook experience or apprenticeship/culinary school is preferred.
• Ability to follow health code regulations and safety procedures.

Responsibilities

• Report to work on time and in full uniform.
• Demonstrate a positive attitude and be a team player.
• Prepare menu items by following recipes and control costs by adhering to standards.
• Keep work area sanitary and inspect for freshness and rotation.
• Store and hold food at proper temperatures and monitor cooling times.

Skills

English proficiency

Recipe following

Health code compliance

Basic arithmetic

Team communication

Education

High school diploma or equivalent

Culinary training or apprenticeship

Job description

Prepares menu items by following recipes. Completes meal preparation by grilling, sautéing, roasting, frying, pizzas, and broiling ingredients. Ensures that kitchen is clean and sanitary. Stays in constant communication with the expeditor, management, and other stations to coordinate orders.

PRIMARY RESPONSIBILITIES:

• Report to work on time and in full uniform.
• Reports with a good attitude and a team player mentality.
• Prepares menu items by following recipes. Controls costs by adhering to recipes and following preparation standards. Identifies and logs all wasted product.
• Ensures work area is kept in a sanitary condition. Inspects assigned area. Regularly inspects food to ensure freshness, and proper rotation.
• Correctly store and hold all food at proper temperatures. Correctly cools items within 70* in 2 hours and 40* in another 4 hours for a total of 6 hours.
• Adheres to all Clark County Health Department and CBC safety procedures. Proper concentration of Quat Sanitizer (200 ppm) in red sanitizing bucket at all times.
• Listen for the expediter calling for items to be sold and selling them in a complete and organized fashion.
• Sell HOT food HOT, & COLD food COLD.
• Protects company assets by guarding against stealing, breakage and waste. Monitors portion controls.
• Complete & proper break down of the station.
• Other duties as assigned by management.

ADDITIONAL RESPONSIBILITIES:

Run a safe, sanitary & stocked station at all times.

Correctly store & hold all food at proper temperatures.

Check all equipment for proper working order, safety, and maintenance.

Return all prepared food to the designated storage area, in an appropriate, clean, covered and labeled container.

Stay in constant communication with the expediter and other stations. Echo back all orders.

Restock after every shift, change out all pans at shift change and during down times.

Complete & proper break down of the station.

Check out with management or designated person prior to leaving.

KNOWLEDGE AND SKILL REQUIREMENTS:

• Basic reading, writing, and arithmetic skills required. This is normally acquired through a high school diploma or equivalent.
• Demonstrated ability to prepare menu items by following a recipe. Must possess good communication skills with the ability to speak, read and understand English.
• One to two years’ previous experience as a Cook or completion of a three-year apprenticeship program and/or completion of accredited culinary school required.
• Demonstrated ability to follow all health code regulations pertaining to job duties.

WORKING CONDITIONS:

Must be able to withstand frequent changes in temperature environment and be able to stand on feet for long periods of time. Work requires the ability to work in any assigned kitchen or station.