Cook I - Banquet

The Venetian Las Vegas; Las Vegas (NV); On-site; USD 70,000 - 95,000; Full time

Job summary

The Venetian Las Vegas is seeking an experienced on-site Kitchen Manager to lead high-volume culinary operations and on-call staffing. You will oversee multiple action stations, ensure food safety, and maintain consistent schedules while supporting banquet operations, all in a fast-paced luxury resort environment.

The role emphasizes staff development, efficiency, and adherence to company policies, with responsibilities including ARIBA ordering, maintaining quality, and enforcing sanitation

Qualifications

• Must have strong knowledge of food preparation across soups, sauces, meats, seafood, poultry, and vegetables.
• Ability to communicate clearly in English, both spoken and written.
• Strong interpersonal skills to interact with guests and team members of different backgrounds and levels of experience.
• Flexible to work varied shifts including nights, weekends and holidays.
• Proof of authorization/eligibility to work in the United States.
• 22 years of age or older (minimum age stated as 21 in some postings).

Responsibilities

• The multiple action stations on our menu require additional culinary staffing to execute effectively.
• Expanding staffing support helps reduce overtime and promotes a healthier work schedule for team members.
• As part of our cost-control initiative, we are increasing in-house production of appetizers and sandwiches, which requires added manpower.
• Maintaining a consistent on-call team enables better familiarity with our operations, resulting in improved efficiency and execution.
• To support the fluctuating volume of banquet operations, a reliable pool of on-call cooks is necessary to cover peak demand periods.
• Safety is an essential function of this job.
• Consistent and regular attendance is an essential function of this job.
• Performs other related duties as assigned.

Skills

Kitchen management

Team leadership

Knife skills

Food safety

Communication (English)

Education

High school diploma

Tools

ARIBA ordering

Job description

Position Overview

The primary responsibility of the

All duties are to be performed in accordance with departmental and The Venetian Resort’s policies, practices, and procedures.

Essential Duties & Responsibilities

• The multiple action stations on our menu require additional culinary staffing to execute effectively.
• Expanding staffing support helps reduce overtime and promotes a healthier work schedule for team members.
• As part of our cost-control initiative, we are increasing in-house production of appetizers and sandwiches, which requires added manpower.
• Maintaining a consistent on-call team enables better familiarity with our operations, resulting in improved efficiency and execution.
• To support the fluctuating volume of banquet operations, a reliable pool of on-call cooks is necessary to cover peak demand periods.
• Safety is an essential function of this job.
• Consistent and regular attendance is an essential function of this job.
• Performs other related duties as assigned.

Additional Duties & Responsibilities

Company Standards of Conduct

All The Venetian Resort Team Members are expected to conduct and carry themselves in a professional manner at all times. Team Members are required to observe the Company’s standards, work requirements and rules of conduct.

• 21 years of age.
• Proof of authorization/eligibility to work in the United States.
• High school diploma.
• Must be able to obtain and maintain Health Card and any other certification or license, as required by law or policy.
• 3 years of experience as a manager in high volume kitchen.
• Demonstrated experience inadvanced knife skills, basic and large production kitchen equipment.
• Demonstrated experience inARIBA ordering.

Minimum Qualifications

• Working knowledge of soup, sauces, meat, fish, poultry, casserole, vegetable preparations, proper food handling practice and proper sanitation practice.
• Ability to communicate clearly and effectively in English, both in spoken and written form.
• Strong interpersonal skills with the ability to communicate effectively with guests and other Team Members of different backgrounds and levels of experience.
• Must be able to work varied shifts, including nights, weekends and holidays.
• Ability to communicate clearly and effectively in English, both in spoken and written form.
• Strong interpersonal skills with the ability to communicate effectively with guests and other Team Members of different backgrounds and levels of experience.
• Must be able to work varied shifts, including nights, weekends and holidays.

Physical Requirements

Must be able to:

• Lift or carry 50 pounds, unassisted, in the performance of specific tasks, as assigned.
• Physically access all areas of the property and drive areas with or without reasonable accommodation.
• Maintain composure under pressure and consistently meet deadlines with internal and external customers and contacts.
• Ability to interact appropriately and effectively with guests, management, other team members, and outside contacts.
• Ability for prolonged periods of time to walk, stand, stretch, bend and kneel
• Work in a fast-paced and busy environment.
• Work indoors and be exposed to various environmental factors such as, but not limited to, CRT, noise, dust, and cigarette smoke.