Cook I - Banquet

The Venetian Resort Las Vegas; Las Vegas (NV); On-site; USD 60,000 - 80,000; Full time

Job summary

The Venetian Resort Las Vegas is seeking a seasoned kitchen manager to oversee staffing across multiple action stations, ensuring smooth, efficient operation. The role emphasizes on-call flexibility to cover peak periods and maintain quality in a high-volume environment.

Candidates should have at least 3 years of management experience in a large kitchen, strong knife skills, and familiarity with ARIBA ordering. Health card and U.S. work eligibility are required.

Qualifications

• 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.

Responsibilities

• Provide staffing to support multiple action stations and reduce overtime.
• Maintain an on-call kitchen team to enhance efficiency and execution.
• Support increased in-house production of appetizers and sandwiches.
• Adhere to safety standards and maintain consistent attendance.

Skills

English communication

Interpersonal skills

Shift flexibility

Education

High school diploma

Kitchen management experience

Tools

ARIBA ordering

Job description

Position Overview

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.

Additional Duties & Responsibilities

• 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 in advanced knife skills, basic and large production kitchen equipment.
• Demonstrated experience in ARIBA 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.