Cook - Banquets (PT)

Virgin Hotels, LLC; Las Vegas (NV); On-site; USD 38,000 - 60,000; Full time

Job summary

Virgin Hotels Las Vegas is seeking a Banquet Cook to support the Executive Sous of Banquets and Sous Chef in preparing and firing banquet menus. You will help maintain quality, rotate stock, label and date foods, and ensure timely delivery of banquet spaces.

You must have strong knife skills, knowledge of kitchen safety, and the ability to work long shifts in a fast-paced, high-volume events environment. A high school diploma and valid Food Handler card are required.

Qualifications

• Must have extraordinary palate and strong interest in food trends and quality
• Must be detail oriented, extremely organized, and great at time management
• Proficiency in cooking techniques: charbroiling, poaching, deep-frying, sauté, braising, roasting
• Excellent knife skills and cooking techniques for large groups
• Knowledge of herbs and spices and proper use of each
• Passion for farm-to-table cuisine and kitchen teamwork
• Knowledge of menus and preparation required according to hotel standards

Responsibilities

• Visually inspect all food sent from the kitchen
• Maintain cleanliness and comply with food sanitation standards
• Assist in food preparation to ensure quality
• Ensure all food is prepared and served efficiently
• Assist chef in inventory of all food
• Maintain safe food-handling procedures
• Stock and maintain designated food station(s)
• Prepare requisitions for supplies and food items
• Manage guest orders in a friendly, timely manner
• Coordinate with Chef de Cuisines and Sous Chef on daily objectives
• Communicate production needs for the next day with Chef or Sous Chef
• Set up and maintain a station during service
• Perform banquet and line functions as directed by the Chefs

Skills

Food prep

Sanitation standards

Inventory control

Time management

Knife skills

Cooking techniques

Team collaboration

Farm-to-table

Education

High school diploma or equivalent

Food Service Handler Card

Job description

The Banquet Cook will play an important role in assisting the Executive Sous of Banquets and Sous Chef in the preparation and firing of all food for the banquets team, ensuring that everything is of the highest quality, and that operations are efficient and effective. The Cook in Banquets will be responsible for the storage of goods, rotation of goods and following the proper guidelines of the SNHD. The Cook of Banquets with help ensure all banquets and prepped the standard set and are delivered the banquet space in timely manner. The Cook will need to label and date all hot foods and cold foods to ensure we are serving the highest level of quality. The Banquets Cook needs to maintain department objectives, standards, and guidelines set by the Executive Chef of Banquets.

Requirements

THE NITTY-GRITTY (The Essential Job Duties)

• Visually inspect all food sent from the kitchen
• Maintain cleanliness and always comply with food sanitation standards
• Assist in food preparation to ensure food adheres to the standards of quality
• Ensures all food is prepared and served in a timely, organized, and efficient way
• Assists chef in maintaining, organizing, and keeping inventory of all food
• Ensure all safe food-handling procedures are being always demonstrated
• Maintain cleanliness and organization of kitchen and equipment
• Prepare food items according to designated recipes and quality standards
• Ensure knowledge of menu and all food products
• After receiving each week's BEO, responsible for executing assigned production lists
• Receive food and supply orders and ensures completeness of order and top quality of items
• Work directly under the Chef de Cuisines and Sous Chef who are responsible for/in charge of the kitchen in its entirety
• Stock and maintain designated food station(s)
• Prepare requisitions for supplies and food items, as needed
• Manage guest orders in a friendly, timely and efficient manner
• Check with Sous Chef on daily objectives
• Work collaboratively with the other cooks to accomplish daily tasks
• Ensure all food is prepared and presented in accordance with the standard recipes and presentations established by the Chefs
• Communicate production needs for the next day with Chef or Sous Chef
• Clean and organize workstation. Maintain a clean and sanitary work environment in accordance with local and state regulations
• Perform banquet and line functions as directed by the Chefs
• Set up and maintain a station during service

WHAT IT TAKES (The Qualities We Look For)

• Must have an extraordinary palate and strong interest in food trends and quality
• Vision abilities required by this job include close vision
• Must be detail oriented, extremely organized, and great at time management
• Proficiency in the following cooking techniques: charbroiling, poaching, deep-frying, sauté, braising, roasting and par-cooking
• Often required to sit and use his or her hands and fingers to handle or feel
• Must be extremely hard working and willing to work long hours during the high season, depending on the magnitude of the event
• Must have strong experience in a fine dining kitchen, ideally a catering kitchen
• Must have excellent knife skills and cooking techniques, with experience in cooking exceptional food for very large groups
• Knowledge of herbs and spices and proper use of each
• Must have a passion for farm-to-table cuisine, a love for the kitchen, and a strong desire to join our kitchen team
• Have thorough knowledge of menus and the preparation required according to hotel standards. Ability to stand during entire shift.

MUST HAVE'S

• Current, legal, and unrestricted ability to work in the United States
• High school or equivalent education required
• Able to communicate verbally and in writing in English
• Food Service Handler Card that is currently valid for a minimum of at least 6 months
• Must be able to work unsupervised and create and complete task lists
• Must have a good sense of timing and urgency
• Must understand a variety of cooking techniques
• Must be able to take assignments willingly
• Must love food and feeding people

WOULD BE NICE TO HAVE'S

• Completing task lists provided by the Banquet Chef
• Assuring that the quality of the food is up to set standards

THE WORKING CONDITIONS

• Fast paced environment with precise demands
• High pressure situations with an eye for perfection
• Time sensitive kitchen that can never be late
• Clean, courteous, and caring
• Lift and carry 50 lbs., carry and balance plates, carry kegs, wine and beer cases as necessary
• Stand and walk for periods of 8-10 hours. Proper footwear is required
• Communicate clearly in verbal and written English
• Bend, squat and stretch in areas of limited space to perform cleaning, organization, and other duties
• Work in an environment that is subject to varying levels of cold, heat, smoke, light (including flashing lights), and sound. Incumbents are at times subject to hazards such as chemicals; proper safety precautions will be taken
• This position requires open availability to work all shifts.

VALUABLE TRAITS

• 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*